Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers and onion. The soup is traditionally served over rice. A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists.

Introduction

Having originated in New Orleans, Louisiana, created by the French, but enhanced by additions from other cultures, gumbo is the result of the melting of cultures in Louisianan history. For example, the dish itself is based on the French soup bouillabaisse, along with the "Holy Trinity," which is of Spanish origin and the use of filé powder (ground sassafras leaves) which is Native American. But the dish got its name from the French interpretation of the West African vegetable okra. Currently, the dish is very common in Louisiana, Southeast Texas, southern Mississippi and Alabama, and the Lowcountry around Charleston, South Carolina, near Brunswick, Georgia and among native Louisianians throughout the country. It is eaten year-round, but is usually prepared during the colder months.

A typical gumbo contains one or more kinds of poultry, shellfish, and smoked pork. Poultry used is typically chicken, duck, or quail. Local shellfish such as the freshwater crawfish and crab and shrimp from the Gulf of Mexico are frequently used. Tasso and andouille provide a smoky flavor to the dish.

Gumbos can be broadly divided between the use of okra as a thickener, and recipes using filé powder in that role. Roux may be added to either.

Another division in types of gumbo is between Creole and Cajun styles. Creole gumbos generally use a lighter (but still medium-brown) roux and include tomatoes, while Cajun gumbos are made with a darker roux and never contain tomatoes. Tomatoes are used in Creole gumbo due to the influence of Italian immigrants that flocked to the city.

Etymology

According to some sources, the word gumbo comes from the Bantu (Angolan) word (ki)ngombo, meaning okra.The Chambers Dictionary, 1994, ISBN 0-550-10255-8. The word came into Caribbean Spanish as guingambó or "qimbombó."

Other sources claim the word gumbo comes from the Choctaw word kombo, meaning sassafras.http://www.nanps.org/featuredplants.aspx?article=sass1.htmlIndians, Settlers, and Slaves in a Frontier Exchange Economy, 1992, ISBN 978-0-8078-2014-8, P. 110.

History

Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century. French cooking techniques provided the beginning with bouillabaisse. The native Choctaw's filé powder and local seafood were a major addition to the local cuisine. West African slaves' imported okra found its way into the Louisiana kitchens, and provided gumbo with its name. Bell peppers, tomatoes and cooked onions were brought to the table by Spanish colonists.