Louisiana designated gumbo as its official state dish in 2004.
Gumbo is a stew associated with Louisiana’s Creole and Cajun cuisines. Its name is linked to West African words for okra, while the dish reflects contributions from African, French, Spanish, Native American, and Caribbean food traditions.
Most gumbos begin with a strongly flavored stock and a roux, then add ingredients such as the “holy trinity” of onion, celery, and bell pepper. Seafood, chicken, and smoked sausage are common combinations, but recipes vary widely by region and family.
A common mix-up is treating gumbo as one fixed recipe. Seafood gumbo and chicken-and-sausage gumbo can taste very different, and some versions use okra while others rely on filé powder for thickening. Gumbo is usually served with rice, but the rice is commonly cooked separately.