gumbos

Gumbo is a thick, savory dish from Louisiana, United States. It is typically a soup or stew that blends a strongly flavored roux with the proteins, vegetables, and seasonings characteristic of Creole and Cajun cooking. The dish is thickened by a dark roux (flour browned in fat) and sometimes by okra or ground sassafras leaves (filé powder). The flavor base is often the “holy trinity”—onion, celery, and bell pepper—along with garlic and herbs.

Common varieties include seafood gumbo (shrimp, crab, sometimes oysters or fish), chicken and sausage gumbo (often with Andouille), and sometimes duck or venison. New Orleans-style gumbo and Acadiana/Cajun variants differ in ingredients and seasoning, with Creole versions more likely to include tomatoes and a wider range of seafood.

Preparation usually begins with making a roux to a pale blonde to dark brown color, then sautéing the holy trinity, adding stock, and simmering with the chosen proteins until flavors meld. Okra or filé powder is added as a finishing thickener. The dish is traditionally served over rice.

Gumbo is a hallmark of Louisiana cuisine and reflects a blend of African, French, Spanish, and Native American culinary influences. It is commonly prepared for family gatherings and public celebrations, and has many family and neighborhood variations.