Gumbo: Louisiana Creole-inspired stew with a variety of ingredients.

Louisiana's Creole and Cajun communities invented gumbo, a robust stew. It represents the region's African, French, Spanish, and Native American cuisine. Rich, delicious, and spicy gumbo is famous. Here are some gumbo ingredients:

Roux: A dark brown roux of flour and fat (usually oil or butter) is the foundation of gumbo. The stew thickens and tastes nutty from the roux.

The "holy trinity" of vegetables—onions, bell peppers, and celery—is common in Cajun and Creole gumbo. This fragrant mixture underpins many Louisiana dishes.

Depending on the region and personal preferences, seafood alternatives can include shrimp, crab, and crawfish.

Okra is a popular gumbo ingredient. It thickens the stew naturally and gives it a unique texture.

File powder, made from dried and crushed sassafras leaves, thickens and flavors gumbo. It tastes earthy and lemony.

Gumbo is seasoned with thyme, bay leaves, garlic, and cayenne pepper. This blend adds richness and depth to the flavor.

Many cooks take pride in their distinctive gumbo recipes. Gumbo is a Louisiana staple enjoyed in homes and restaurants.

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