What is
Gumbo?

Gumbo is a hearty stew-like dish often associated with Louisiana Creole cuisine. It combines various ingredients, reflecting the diverse cultural influences in the region, including French, Spanish, West African, and Choctaw Native American traditions.

Origins & History

Gumbo originated in southern Louisiana during the 18th century. It's a dish deeply rooted in the culinary history of the region, evolving from the blending of several cultural cuisines.

Taste & Texture

The taste of gumbo is rich and savory, often with a slightly spicy kick. The flavor is complex due to the combination of spices, meats, and a thick, roux-based broth.

Ingredients

Roux

A mixture of flour and fat cooked together until it thickens and turns brown, used as a thickening agent.

Holy Trinity

A combination of onions, bell peppers, and celery, which is the base of many Cajun and Creole dishes.

Okra

A green, edible seed pod often used to thicken the gumbo.

Meat or Seafood

Commonly includes chicken, sausage, shrimp, crab, or a combination.

File Powder

Ground sassafras leaves used to thicken and flavor the gumbo, traditionally added at the end.

Cajun or Creole Seasoning

A blend of spices including paprika, cayenne pepper, and black pepper, adding heat and flavor.