- Dark roux
- Onion, celery, bell pepper
- Okra or file
- Andouille sausage, chicken or seafood
- Rice
Louisiana Gumbo
Louisiana gumbo. Photo via Wikimedia Commons.
Gumbo is Louisiana's state dish and its deepest pot: a dark roux (flour and fat cooked to chocolate colour), the 'holy trinity' of onion, celery and bell pepper, okra or file powder as thickener, and sausage, chicken or seafood, served over rice.
Creole gumbo runs to seafood and tomatoes; Cajun gumbo runs to sausage and the dark roux. It is Sunday food, Mardi Gras food, and the dish Louisianans judge all others by.
Key ingredients
How it is eaten
Creole gumbo runs to seafood and tomatoes; Cajun gumbo runs to sausage and the dark roux. It is Sunday food, Mardi Gras food, and the dish Louisianans judge all others by.
Where to try it
- New Orleans Creole restaurants (Commander's Palace, Galatoire's)
- Cajun country kitchens around Lafayette