Perhaps one of the most iconic Louisiana dishes is gumbo—that steaming bowl of deliciousness poured, heaped, or spooned atop a serving of white rice. It comes in many guises, from shrimp, to crawfish, to chicken and sausage, duck and andouille, in consistencies that can range from a hearty broth to a velvety stew. Sometimes you might even see a gumbo served with a dollop of potato salad on top. You’ll find it at fine restaurants, Sunday brunches, tailgate parties, and Thanksgiving dinner.
While the precise origins of Louisiana’s gumbo are unknown, the dish is generally considered to be a blend of African, French, German, Spanish, and Native American Choctaw ingredients and dishes. Its name comes from an African word for okra, ki ngombo, and is referenced in texts dating back to as early as 1802.
Most gumbos these days start life with a roux—a combination of equal parts fat and flour. Creole gumbo, which is primarily found in New Orleans and southeastern Louisiana and named for the descendants of the area's French, Spanish, and enslaved Africans, generally uses butter and flour for its roux. Meanwhile, Cajun gumbo, created by descendants of the French-speaking settlers expelled from Acadia, starts with oil and flour. Stirred patiently in a cast iron pot over a medium flame to prevent burning, these simple ingredients meld into a rich batter, the color of which defines many individual gumbo preferences. Often a dark roux is preferred, that chocolate brown color that is achieved just steps before burning.
At the Tremé Creole Gumbo Festival, Chef Tia Henry Moore gives a cooking demonstration to gumbo enthusiasts.
Next comes the “holy trinity,” finely diced celery, bell peppers, and onions, and “the pope,” better known as garlic. A nod to South Louisiana’s Catholic heritage, the mouthwatering aroma of the simmering vegetables makes the wait for the finished product seem longer, and yet there is much more to come. From here, the variations are limitless, but generally include a flavored stock, some form of meat or shellfish (or both), and possibly an additional thickener, like filé powder (dried and ground sassafras leaves—a Native American touch) or okra. Creole gumbo often contains tomatoes as well, and there is even a meat-free version for Lent, named gumbo z’herbes.
As its popularity grew, the dish has spread across state lines. In the 1970s, the United States Senate added gumbo to its dining room menu in honor of Louisiana Senator Allen Ellender. Chef Paul Prudhomme introduced it into homes across the country through his cooking shows. Today you might find it served in restaurants all over the world, but one of the best opportunities to sample multiple varieties all at once comes on November 9 and 10, 2024, at the New Orleans Jazz & Heritage Foundation’s Tremé Creole Gumbo Fest. Bring the family, come hungry, and experience some of the best food and music the city has to offer.
