Gumbo

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Gumbo is a kind of dish that comes from Louisiana by Louisiana Creole people in the 18th century. This dish generally consists of broth sauce, bendi, meat or shellfish, thickener, and vegetables such as celery, peppers, and onions.

Gumbo is divided by the type of thickeners used: African gumbo using Gendo vegetables, Gumbo Choctaw using spice filé (made from dried and crushed sassafras albidum leaves), or roux, a typical French thickener made of flour and fat. The name of this dish may come from the Bantu word for bendi (ki ngombo) or the Choctaw word for biumbu filé (combo).

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There are several different variations. In the city of New Orleans, Creole gumbo has a different style from house to house while still maintaining the origin of Africa and indigenous tribes.

Creole people who settled around the Cane River make more gumbo using the filé spice. After the broth is prepared, the vegetables are then cooked, then the meat is entered. The broth is then boiled under the boiling point, then the shellfish and other spices are added in the end. Gumbo is generally served on rice.

This dish is a mixture of cooking ingredients and practices from various cultures, including West Africa, France, Spain, Germany, and Choctaw. Gumbo may be made based on traditional Western African or Native American dishes, or a formation of French bouillabaisse dishes.

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It was first described in 1802, and was listed in various recipe books in the second half of the 19th century. This dish was known more widely in the 1970s, after the US Senate cafeteria added it to the menu list in honour of Senator Louisiana Allen Ellender. The popularity of Louisiana-like cooks like Justin Wilson in the 1970s and 1980s continues to attract interest in gumbo. This dish is an official dish from the state of Louisiana.