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.
Versions
Nobody has published a gumbo here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
andouille
chicken thigh boneless
okra
all purpose flour
celery
bell pepper green