Guide Note

Gumbo is a roux based thick soup or stew usually made with poultry or seafood. Commonly used meats include chicken, duck, or quail, and for seafood versions crab, crawfish, and/or shrimp. Secondary meats are added to give the gumbo a rich smoky flavor such as fresh or smoked sausage, tasso and/or andouille.

Cajun style gumbo is very dark, while Creole style is a medium brown and adds tomatoes during the cook.

Okra is sometimes used to thicken the gumbo with the roux. Filé powder made of ground dried sassafras leaves is sometimes added after the dish is served.

Fast Facts

1. Served over rice
2. Side dish potato salad and bread
3. Common to the U.S. Gulf Coast
4. First written reference to gumbo was in the 1800s
5. First recipes did not contain roux
6. The word gumbo comes from the Angolan word (ki)ngombo, meaning okra
7. Gumbo z'herbes is a vegetarian variation commonly eaten during Lent
8. Okra gumbo is more popular in summer, while roux gumbo is more popular in winter