Gumbo is a southern tradition with many flavor varieties

Gumbo's roots are as complex as its flavors, with a history intertwined with the diverse cultures that have shaped the Gulf Coast. The word "gumbo" is thought to be derived from "ki ngombo," a term for okra in West African languages. It’s a dish that emerged from the blending of influences from African, French, Spanish, and Native American traditions, resulting in a thick, hearty stew often made with a roux base, seafood or meat, and vegetables like the iconic okra.

The beauty of gumbo lies in its variations. There are two primary styles: Creole gumbo and Cajun gumbo. Creole gumbo is typically darker, featuring tomatoes, seafood, and often okra, giving it a distinct texture and flavor. On the other hand, Cajun gumbo tends to rely on a more robust roux made from flour and oil, adding depth and smokiness to the dish. Chicken and sausage often anchor the flavors in Cajun gumbo, while Creole versions might use shrimp, crab, or even oysters.

No matter the type, there’s a unique quality to every pot of gumbo — influenced by family recipes passed down through generations, each cook’s personal twist, and the availability of local ingredients. It’s a dish that brings people together, with tradition dictating that a large pot of gumbo can serve an entire community, inviting friends and family to enjoy a taste of comfort and camaraderie.