Gumbo is Louisiana’s signature stew, a thick, flavorful mix of meats, seafood, vegetables, and rice, thickened with roux or okra. This Cajun/Creole icon varies by region—seafood near the coast, chicken and sausage inland—but always delivers deep, comforting layers of taste.

Detailed History and Cultural Significance

Gumbo originated in 18th-century Louisiana, blending West African okra, French roux, Native American filé, and Spanish influences. It’s a symbol of cultural fusion, central to Mardi Gras and family gatherings, representing the diverse heritage of New Orleans.

Ingredients (serves 8):

• 1/2 cup vegetable oil
• 1/2 cup flour (for roux)
• 500g andouille sausage or smoked sausage, sliced
• 500g chicken thighs, cubed
• 300g shrimp, peeled
• 1 large onion, 1 bell pepper, 2 celery stalks (holy trinity), chopped
• 4 garlic cloves, minced
• 1L chicken or seafood stock
• 2 bay leaves, thyme, cayenne, paprika
• 200g okra, sliced (or filé powder)
• Cooked rice for serving

Dark roux is key for flavor.

Step-by-Step Instructions:

1. Make roux: Cook oil and flour over medium heat, stirring constantly 20-30 minutes until chocolate brown.
2. Add holy trinity and garlic; cook until soft.
3. Brown sausage and chicken.
4. Add stock, spices, bay leaves; simmer 1 hour.
5. Add okra; cook 20 minutes.
6. Add shrimp last 5 minutes.
7. Serve over rice, garnish with green onions.

Patience with roux prevents burning.

Tips for Authenticity and Perfection:

• Use cast iron for roux.
• Filé powder thickens if no okra.
• Adjust cayenne for heat.
• Make ahead—flavors deepen.
• Seafood gumbo: Omit meat, add crab/oysters.

Variations:

• Cajun: Darker roux, no tomatoes.
• Creole: With tomatoes.
• Vegetarian: Okra and veggies.
• Gumbo z’herbes: Greens for Lent.

Nutritional Insights: Per serving: ~450 calories, protein-packed from meats.

Pairings: With cornbread, hot sauce, Abita beer.

Gumbo is Louisiana soul in a bowl—rich and unforgettable!

allrecipes.com

thespruceeats.com

foodandwine.com