What is the name of the traditional Cajun stew thickened with okra or filé powder? Gumbo is. It is a deeply seasoned Louisiana stew built from stock, meat or seafood, vegetables, and a thickening agent, then traditionally served with rice.
Gumbo’s flavor base commonly includes the Creole trinity of onion, celery, and bell pepper. Cajun versions often feature dark roux, chicken, duck, seafood, and andouille sausage, while Creole versions frequently include shellfish and tomatoes. Recipes vary because gumbo developed through several culinary traditions, including West African, French, Spanish, German, and Choctaw influences.
Okra can thicken gumbo through its natural mucilage. Filé powder, made from dried and ground sassafras leaves, is generally stirred in after cooking or added at the table. Roux, a cooked mixture of fat and flour, is another major thickener and is especially important in many Cajun recipes.
Gumbo is often confused with jambalaya because both may contain sausage, seafood, chicken, and similar seasonings. The key difference is the rice: gumbo is a stew served over separately cooked rice, while jambalaya cooks the rice directly with the other ingredients.