Dish · american
Gumbo
A dark, roux-thickened stew of stock, vegetables, and meat or seafood, often okra or filé powder, served ladled over rice.
Where it comes from
It developed in Louisiana from a mix of West African, French, and Choctaw cooking, where okra brought by enslaved Africans and filé powder from Choctaw cooks each thickened the stew in different regional kitchens.
What cooks argue about
Cooks argue over okra versus filé powder as the thickener, since most consider using both a mistake, and over how dark to cook the roux before it stops thickening the stew as effectively.
Nobody has published a gumbo recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.