Gumbo

The name 'gumbo' is derived from 'kombo,' the African Bantu word for okra, suggesting the African origins of the dish. Over time, gumbo has evolved, drawing influences from French, Spanish, and Native American cooking techniques and ingredients. Gumbo is a testament to the cultural melting pot that Louisiana represents. Today, gumbo is considered the official state dish of Louisiana, signifying the rich tapestry of the state's food culture.

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Step 1

Make a roux by heating oil and flour over medium heat, stirring continuously until it turns a dark caramel color.

Step 2

Add onion, bell pepper, celery, and garlic to the roux and cook until softened.

Step 3

Add sausage and chicken, then stir in tomatoes, broth, Creole seasoning, thyme, and bay leaves. Simmer until chicken is cooked through

Step 4

Add okra and cook until softened. Lastly, add shrimp and cook until pink. Season with salt and pepper. Pro tip: Don’t rush the roux – it gives the gumbo its distinct flavor

Step 5

Serving Suggestion: Serve over steamed rice with a side of cornbread.