Fall’s arrival means it’s gumbo weather! Here’s what you need to know about the state’s favorite dish.
Louisiana has adopted an official state drink (milk), an official state fruit (strawberry) and two official jellies (sugar cane and mayhaw). In 2004, the state declared gumbo as the official state dish. This staple of local cuisine is synonymous with the state, and the word “gumbo” is even used to describe Louisiana’s melting-pot culture.
History of Gumbo
The specifics on Louisiana gumbo's origins, unfortunately, are a little uncertain, but the name gumbo comes from the West African word for okra, “ki ngombo.” Okra was used as a thickener and some gumbo recipes still incorporate the pods. Filé powder, which is ground sassafras, is another ingredient traditionally used for thickening and flavor. Some add a dash of the powder at the table and some pass on the powder altogether.
No two gumbo recipes are the same, and you’ll find regional differences, but most start with a roux base (flour and oil/butter). The "trinity”— chopped onions, bell peppers and celery—are added, along with stock and seasonings. The two most popular kinds you’ll find dished out at local restaurants are chicken-and-sausage gumbo and seafood gumbo. Seafood gumbo might include any kind of combination of shrimp, crab, oysters or crawfish. But there are countless variations. Some add duck or even steak or turkey. Gumbo z’herbes, or green gumbo, is made without meat, just greens and herbs, and is a Lenten favorite. No matter where you go and what kind you order up, one thing’s for sure: Gumbo is always served atop a nice scoop of rice.
When Food Network chef Bobby Flay chose to "throw down" with New Orleans' own Poppy Tooker to see who makes the best gumbo, he tangled with the wrong woman. Tooker walked away the winner, and now you can create the same dish in your own kitchen. Try Poppy Tooker's seafood gumbo recipe or watch our 60-sec instructional gumbo recipe video.
Louisiana gumbo comes in a variety of flavors and styles.
These are just a few of the gumbo festivals around the state. Check out the complete list of gumbo festivals.
Bridge City Gumbo Festival: More than 2,000 gallons of seafood and chicken and sausage gumbo are served during this October festival. Visit their website for a world champion gumbo recipe.
Louisiana Gumbo Festival: Held each October in Chackbay. In this part of the state, the dish is often served with a scoop of potato salad in the bowl or on the side.
World Championship Gumbo Cook-Off: Head to this three-day festival in New Iberia to experience the best in world of gumbo. Between bites, groove to the live music.
Charley G’s: This longtime favorite in Lafayette serves a yummy smoked duck and andouille gumbo.
Dooky Chase's: A New Orleans treasure. For a treat, try their gumbo z’herbes served on Holy Thursday. 504.821.0535
Seafood Palace: Lake Charles locals love it for the flavor of their delicious dark roux. 337.433.9293
Prejean’s: Based in Lafayette, Prejean’s is known for award-winning gumbo and their pheasant, quail and andouille gumbo is a favorite at the New Orleans Jazz and Heritage Festival.
Discover more restaurants in Louisiana. You can also dive deeper in to the history and heritage of gumbo by exploring The Southern Gumbo Trail. Their website includes an interactive map, recipes and oral histories by locals known for their gumbo.