There aren’t many foods that can be described as uniquely American, but the people of Louisiana did create some food that can fit into this category.
很多菜式很难将它定义为真正意义上的美国菜，但是来自路易斯安那的人们创造的一些菜肴可以归到真正美国菜的范围中。
I’ve been a fan of Cajun and Creole food for a long time. Unfortunately, I have never been to Louisiana nor have I been to any particularly impressive Cajun or Creole restaurants. But I know I like the spices that are used in a lot of the food.
我有很长一段时间很喜欢凯郡菜和克利欧菜。但是很遗憾，我却从未真正的去过路易斯安那州或者尝试过正宗的凯郡菜和克利欧菜。但是我知道我非常喜欢这些菜系里面使用的很多调料。
注解：凯郡人，美国路易斯安那州人，原系阿卡地亚法国移民后裔；克利欧人，生于西印度群岛、中美洲、热带南美洲或墨西哥湾沿岸各州的欧洲人后裔；凯郡菜是法国移民凯郡人所吃的食物，是法国的南方菜配上路易思安那的美食。
One common dish from Louisiana is gumbo. Surprisingly, I didn’t try it until just two years ago–and it was great. Gumbo is a thick soup that originated in New Orleans. Gumbo is usually made with shellfish such as clams and shrimp, but I make it with chicken because I find it’s easier to cook. Supposedly there is a difference between a Creole gumbo and a Cajun gumbo–the former uses tomatoes in the soup while the latter does not. I like the tomato version of gumbo, so I’ll give you my recipe for the Creole version. This is probably the most complicated recipe I’ve ever tried, but it isn’t too difficult.
路易斯安那的凯郡菜和克利欧菜都有一个相通的菜式就是“秋葵汤”。我第一次尝秋葵汤是在两年前，口味真的很不错。秋葵汤是一种很稠的汤，它最初起源于新奥尔良。秋葵汤通常是采用贝类海鲜例如蛤蜊和鲜虾，但是我用的是鸡肉，因为我觉得这样更方便做。一般看来，克利欧秋葵汤和凯郡秋葵汤还是有一定差别的。前者在汤料中会用到西红柿，但是后者则不会。我个人比较喜欢放西红柿的秋葵汤，所以今天我要给大家介绍的就是克利欧版本的秋葵汤。这可能是到目前为止我试过最难的菜谱，当然，也不是难得无法完成，还是值得一试的。
North American Okra
One of the most important ingredients in gumbo is okra. There is a Chinese okra, but it is not the same as the American kind–the American okra is a very small vegetable, while the Chinese okra is quite large (I often mistook it for a variety of cucumber). Because American okra is almost impossible to find in China, you can use Chinese okra. However, I have found that the soup still tastes great without any okra.
Chinese Okra
制作秋葵汤的一个最重要的原料就是秋葵。中国也有一种类似秋葵的植物（那就是丝瓜），但是和美国的秋葵不太一样，美国的秋葵非常的小，而中国的秋葵却很大（我有好几次都把中国的秋葵当成了黄瓜）。因为在中国很难找到美国的秋葵，所以你可以用中国的丝瓜代替。但是经过实践我发现这个汤如果不放丝瓜的话，也一样很好喝。
The other important part of making any gumbo is the roux. The roux is whatever ingredients you use to thicken the soup. The easiest way to make a roux is by adding flour to the oil.
另一样制作秋葵汤的重要原料就是掺油面粉糊，把放了这个在汤里可以使汤增稠，顾名思义，制作roux的方法就是把面粉加在油里，然后搅匀。
Ingredients: 原料：
2 lbs. of chicken, cut into large pieces (a whole small chicken will work well) 2磅鸡肉，切成大块儿（或者用一整个小一点的鸡也可以）
6 tomatoes, peeled and chopped (or a can of whole peeled tomatoes) 6个西红柿，去皮然后切碎（或者一罐去皮西红柿）
3 cups of water 3杯水
8 pieces of okra, sliced about 3cm thick (much less okra if you’re using the Chinese variety) 8个美式秋葵，切成大约三厘米左右的小段（如果用中国丝瓜，那么数量就要少一些，因为中国丝瓜很大）
1 medium onion, chopped 1个半大不小的洋葱，切碎
1 large green bell pepper, chopped 1个大的绿圆椒，切碎
4 stalks of celery, cut into 1-inch pieces 4根芹菜，切成一英寸左右的小段儿
3 cloves of garlic, finely chopped 3瓣大蒜，切的很碎
2 tbsp. flour 2勺面粉
6 oz. butter or 4 tbsp. olive oil 6盎司的黄油或者4勺橄榄油
1/4 cup of rice 1/4杯的大米
Small spicy peppers to taste 一些新鲜的小朝天椒，用来提味
Salt and chili powder to taste 盐和辣椒粉，用来提味
1. Heat the butter or olive oil in a large pot. Place the chicken in the pot and stir until all the chicken is mostly cooked.
将黄油或者橄榄油放在大汤锅里加热，然后将切好的鸡块放在融化的黄油或者加热的橄榄油里翻炒，炒到肉差不多熟了即可。
2. Remove the chicken from the pot, but leave all the oil and fat in. Turn the heat to low and add the flour. Continuously stir the flour so it doesn’t burn or stick to the bottom of the pot. When the flour is a golden brown, add the okra, onion and bell pepper and continue to stir. Turn the stove to high heat.
将炒好的鸡块盛出来，但是油还继续留在锅里。然后把火开小，在剩在锅里的油里加入面粉，不停的翻炒，这样面粉就不会炒糊或者是粘在锅底。当面粉炒至金黄，将准备好的秋葵（或者丝瓜），洋葱和圆椒加入到锅里，继续翻炒，这时把火开大。
3. When the onion and pepper become soft, add water, tomatoes and celery. Bring to a boil.
当洋葱和圆椒炒软后，往锅里加水，西红柿还有芹菜，煮开。
4. Add rice, garlic, spicy peppers, salt and chili powder. Bring back to a boil. Stir occasionally.
加大米，大蒜，朝天椒，盐和辣椒粉，再次煮开，煮的时候要时不时的搅一下，这样可以防止粘锅底。
5. Add the chicken. Cover and simmer until the rice is cooked (20 to 30 minutes).
加刚炒的鸡块，然后盖上锅盖，继续小火炖，直到锅里的米熟了为止。（估计在20到30分钟左右）
If you want more flavor in your gumbo, add a little chicken flavoring or substitute homemade chicken stock for the water.
如果你想让你的秋葵汤口味更香浓的话，可以加一些鸡精或者其他一些可以增加鸡汤鲜味的东西在水里。
卡郡人（美国路易斯安那州人，原系阿卡地亚法国移民后裔）
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