Gumbo is the Louisiana specialty that is a spicy seafood or meat stew traditionally thickened with okra or filé.
Gumbo usually begins with a deeply seasoned stock and the Cajun-Creole holy trinity of onion, celery, and bell pepper. Depending on the recipe, it may contain shrimp, crab, oysters, chicken, sausage, or combinations of these ingredients.
Its thickening methods reflect different culinary traditions. Okra contributes body and flavor, while filé powder, made from ground sassafras leaves, is generally stirred in after cooking or added at the table. A dark roux is also common, especially in many Cajun versions.
Gumbo is normally served with rice, but it is not the same dish as jambalaya: jambalaya cooks rice together with its other ingredients, while gumbo is a stew served alongside or over rice. The name is widely linked to a word for okra.