Gumbo

Louisiana · seafood · comfort food · cooking

A Gulf Coast Classic. Gumbo is so important to Louisiana that it's the official state cuisine. It started as a mix of French, African, and Native American cooking traditions, all blended together in one amazing pot.

The Holy Trinity. Every gumbo starts with celery, bell peppers, and onions cooked together. People in New Orleans call this combo the 'holy trinity' because it's the foundation that makes gumbo taste so incredible.

Thickener Choices. Gumbo needs something to make it thick and rich, and cooks use two main options: okra (a vegetable that gets sticky when cooked) or filé powder (made from dried sassafras leaves). Some recipes use both, and some use neither.

Meat or Seafood. You can make gumbo with almost any protein you like. Seafood versions use shrimp or crab, while other gumbos feature chicken, sausage, or a combination of meats all simmering together in a flavorful broth.