This tried and true recipe is one of our own. It calls for one of our favorite seasonings, local spice house, Tony Chachere’s Creole Seasoning, and comes with directions for making a homemade roux. Try it out, and let us know what you think!
What is Gumbo?
Gumbo is a dish that originated in southern Louisiana from the Louisiana Creole people during the 18th century. It typically consists primarily of a strongly-flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used. Using okra is an African tradition, while the Choctaw Indians were known to use a spice called filé, a fine powder made from dried and ground sassafras leaves. All recipes call for a roux, a French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra, ki ngombo, or the Choctaw word for filé, kombo.