Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
Gumbo Soup Made with Canned Gumbo
Ingredients
Directions
Prepare the base
Fry the ham in an iron kettle until well done, then remove it.
Fry the chicken pieces in the fat until browned and cooked through, then remove the breast and set aside.
Pour 3 pints of water over the chicken and let it simmer for 2 hours.
Add the can of tomatoes, bay leaves, cloves, peppercorns, cinnamon, and onion to the pot.
Stew the mixture until tender.
Strain the mixture through a puree sieve.
Combine the strained tomato mixture with the chicken soup.
Make the roux and finish
In another kettle, melt the butter.
Mix in the flour to make a roux.
Add the tomato broth to the roux and boil for 2-3 minutes.
Cut the chicken breast into small pieces.
Add the cut chicken breast and the can of gumbo to the soup.
Season the soup with salt and pepper to taste.
Finish the soup with ketchup and Worcestershire sauce.
Optionally, add chopped olives before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Clove + cinnamontop 1% of all pairsSmell alikestrongCooked together14,189 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
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Tomato + oniontop 8% of all pairsSmell alikemoderateCooked together20,633 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Chicken + tomatotop 8% of all pairsSmell alikemoderateCooked together6,031 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Chicken + oniontop 8% of all pairsSmell alikemoderateCooked together17,814 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Cinnamon + flourtop 9% of all pairsSmell alikemoderateCooked together17,341 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Provides the meat and flavour base for the soup, and the breast is added back in pieces.
- Tomatoes
- Add acidity and body to the broth, giving it its tomato flavour.
- Butter
- Fat that combines with flour to form the roux, which thickens the soup.
- Flour
- Starch that thickens the tomato broth when cooked into the butter roux.
- Onion
- Adds aromatic sweetness and savoury depth to the simmered broth.
The step that matters
Cooking the roux. Flour must be cooked in the melted butter until it loses its raw taste before the broth is added. Adding liquid too early leaves lumps and a pasty flavour, and the roux thickens the soup only when it is smooth.
Swap the tomato
How well each one fits the dish's main ingredients (ham, chicken, clove, cinnamon, onion, butter, flour):
- Leekfits better
- Shallotfits better
- Okrafits better
- Tomatothe original
Fit is the average pairing score against ham, chicken, clove, cinnamon, onion, butter, flour. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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