Gumbo
There is nothing better to represent a true taste of New Orleans than gumbo, a filling soup that is usually prepared in large, black, iron pots. A cultural and gastronomical symbol of Louisiana, it can be based on seafood and okra with tomatoes, or on turkey and chicken with added ham, sausage, and poached oysters.
Perhaps rabbit or a wild duck will be the main stars, accentuated in flavor by tasso ham. Regardless of its base, gumbo is always intensely fragrant and aromatic with onions, garlic, bay leaf, and thyme, its thick and rich liquids ladled into bowls with an accompaniment of steamed white rice.
Gumbo evolved from the French pot-au-feu, when the slaves from West Africa added okra as a thickener to the already roux-thickened French stew. If okra was not in season, filé powder was added, made from dried and crushed sassafras leaves, giving the dish a new layer of viscosity and a unique flavor. Read more
Whatever its variety of ingredients may be, gumbo must always include rice, roux (a combination of fat and browned flour that changes the flavor and modifies the thickness), and another thickener, be it okra or filé powder, but never both at the same time.
Filé is typically used in thicker gumbos with sausages and chicken, while okra is used in lighter gumbos with seafood. Finally, a note for all gumbos - the ones that taste the best are those which had been left for a day or two and were then reheated, giving the ingredients a chance to combine into a flavorful and complex dish.
Recipe variations
Creole Gumbo
READY IN 4h 10minThis gumbo recipe comes from Howard Mitcham’s Creole Gumbo and All That Jazz, a classic and must-have cookbook that showcases the cuisine of New Orleans and the area. The richness of the flavors is enhanced by first preparing a stock from shrimps, crabs, and chicken that, together with oyster liquid, are used to make the gumbo. Interestingly, Mitcham instructs using both okra and roux as thickeners.
Mrs. Elie’s Creole Gumbo
READY IN 4h 15minA native of New Orleans, Lolis Eric Elie, an American writer, journalist, filmmaker, and food historian, shares the authentic Creole gumbo recipe as it was made in his family. His gumbo is made with crabs, shrimp, and various types of sausage. Although no tomatoes are added, the dish has a lovely brown color, while the right consistency is acquired by using okra, file, and roux.
The Queen of Creole Cuisine's Gumbo z’Herbes
READY IN 2h 10minThis gumbo z’herbes recipe comes from Leah Chase, also known as "the Queen of Creole cuisine, of the Dooky Chase restaurant. This traditionally Lenten dish is based on loads of greens, but at other times of the year will also include ham, sausages, meats, and meat stock.
Gumbo Authentic recipe
This gumbo recipe comes from Howard Mitcham’s Creole Gumbo and All That Jazz, a classic and must-have cookbook that showcases the cuisine of New Orleans and the area. The richness of the flavors is enhanced by first preparing a stock from shrimps, crabs, and chicken that, together with oyster liquid, are used to make the gumbo. Interestingly, Mitcham instructs using both okra and roux as thickeners.
WHERE TO EAT The best Gumbo in the world (according to food experts)
"First-timers must try the Gumbo Ya-Ya, a rich chicken and sausage gumbo."
"Don’t miss the Death by Gumbo — a classic dish purportedly made for famed gourmand writer Craig Claiborne. The dish comes with an oyster-and-andouille-sausage-stuffed quail and gumbo-like gravy ladled on top."
"Herbsaint’s duck and andouille gumbo might be the best restaurant gumbo in town."
"Fans of vegetable-thickened gumbo love the Texas Creole smoked shrimp and okra gumbo at Brennan’s of Houston. The ingredient list is short, but the flavor is huge. Extra points for presentation: It comes topped with a giant, head-on, smoked shrimp."
"Seafood gumbo, and crawfish with jalapeño capellini are all addictive."
""Holy mackerel”, is my response to this non-seafood gumbo. Delicious, with an overwhelming turkey flavor in the “aged” one, particularly. Medium-dark brown (“it’s my turkey that gives it the color”). Medium-thick. Great seasoning and spices. Sticky-lip gumbo, from all that divine collagen."
"Leah Chase, the chef and owner of Dooky Chase in New Orleans, served a superb traditional Creole gumbo, a rich, smoky gravy full of good things: shrimp, chicken wings, crab legs, sausage, hunks of beef brisket."
"NOLA's top two spots for the best gumbo: Gumbo Shop - Probably the most famous and popular place for gumbo in New Orleans is Gumbo Shop. It offers two versions of this classic dish. Both are well loved and easy to devour, but a favorite among many locals is the chicken andouille gumbo."
"Although The New York Times recently published an article that traditional seafood gumbo was no longer found in New Orleans, Deanie's Seafood is one place that you can still find it. The gumbo had an amazing flavor to it, and once again, surprisingly not spicy like I was imagining."
"No Cajun restaurant is complete without gumbo, and this version is called “Maxie’s Mighty-Mighty Gumbo” with chicken, andouille and crawfish. It’s rich, dark, topped with rice and comes in three sizes: a cup, bowl or a jumbo dinner portion served with coleslaw."
Gumbo festivals
