How to Make Gumbo: Classic Creole Gumbo Recipe

Gumbo is a thick, flavorful stew from southern Louisiana. There are many different styles of gumbo, from gumbo z'herbes to sausage gumbo, seafood gumbo, and chicken gumbo, but almost all gumbos feature okra. In fact, the Bantu word for okra, ki ngombo, or gombo for short, is likely the origin of the Creole word “gumbo.” Gumbo is a prime example of the intersection of West African, Native American, and French culinary traditions: Okra stew is a common West African meal; Choctaw Native Americans often ate boiled fish and used sassafras leaves to thicken their food; and French-style roux provides an additional thickener. The precise history of gumbo is as murky as the stew itself, but gumbo recipes began to appear in New Orleans cookbooks at the beginning of the nineteenth century.

Gumbo is a rich, flavorful stew that combines the unique flavors and textures of okra (bittersweet with a slimy texture) and/or sassafras leaves (which taste like root beer) with a variety of meat options. The exact flavor of any given gumbo depends on its ingredients: Seafood is one popular option, while boneless skinless chicken breast and Andouille sausage is another. Most gumbos however, have a sweetness from the Holy Trinity, a combination of onion, bell pepper, and celery used to flavor a soup base.

There's more than one way to make gumbo, but the essential gumbo ingredients are:

1. 1. The Holy Trinity: The Cajun Holy Trinity recipe calls for one part white onion, one part green bell pepper, and one part celery. Some recipes and preparations also include green onion or shallots, parsley, and garlic—which is sometimes referred to as adding “the pope.”
2. 2. Roux: Dark roux is made by whisking together flour and fat in a saucepan on the stovetop until very dark brown, about 10 minutes. Dark roux is one of two thickening agents in gumbo.
3. 3. Okra: Okra serves as a second thickener in gumbo. That slime is actually mucilage, a gelatinous substance that helps the seedpod retain water. Some find okra’s gumminess unpleasant, while others crave its slippery texture. Filé powder, made from ground, dried sassafras leaves, can replace okra as a thickening agent. (Kombo, the Choctaw word for sassafras, is a potential origin of the name “gumbo.”)
4. 4. Meat: Gumbo is an adaptable recipe that can feature many kinds of meat. Some of the most popular proteins include Andouille sausage, crawfish, crab meat, shrimp, fish, boneless chicken breasts, or bone-in chicken thighs. If you're vegetarian, don't fear: gumbo z'herbes, traditionally eaten during Lent, is meat-free and instead features a variety of leafy greens and herbs.
5. 5. Tomatoes: Cajun gumbo and gumbo made with filé powder typically omits tomatoes, while Creole gumbos containing okra may include tomatoes.