857:, C. Paige Gutierrez describes gumbo as "an economical dish" useful for "feed a large number of people with a small amount of meat or seafood". Nobles concurs that "one of the hallmarks of gumbo is that, with a big enough pot, it can easily be doubled or tripled and is always a good choice to feed a crowd". With this dish, cooks can use up small portions of various ingredients that were not sufficient for an individual meal. The dish is an efficient way to use up leftover perishable meats and seafood. Gumbo, contrary to popular belief, is good for leftovers if it is frozen or refrigerated within two hours. Also, gumbo made without filé powder stores better because it will not get stringy.
715:. During the cold winters, Acadians generally cooked soups, using whatever ingredients were readily available. When the Acadians moved to Louisiana in the mid-18th century, they were unable to find many of their traditional ingredients, including turnips and cabbage. In this scenario, Acadian colonists substituted local ingredients for those commonly included in the original stew. Instead of the fish, settlers used shellfish. The dish was later modified to include ingredients common in other cultures.
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770:, was the first to include a recipe for gumbo. Called "Gumbo – A West India Dish", the simple recipe described how to boil okra and bore little resemblance to the stew commonly known as gumbo. The same book contained a recipe for "Ochra Soup" made with okra, onions, fowl, bacon, tomatoes, and lima beans thickened with flour. Although this recipe bore similarities to gumbo, it more closely resembled the Caribbean dish
127:
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734:, to protest the lack of familiar ingredients. Bienville's housekeeper, Madame Langlois, taught the women how to improve the basic gumbo. Langlois used okra, an ingredient which the women had previously been introduced to by the African people they were enslaving. Spanish and Choctaw introduced ingredients common in Choctaw cuisine – shrimp, crawfish, and filé powder.
45:
462:, although increasingly made with butter since the mid-20th century). The length of cooking time determines the final flavor and texture, since the longer the roux is cooked before being added to the gumbo, the darker it becomes and the less thickening power it retains. A very dark roux provides a much thinner sauce with a more intense flavor than a light roux.
534:
573:. The greens were cooked to mush and strained through a sieve to produce a thick green liquid. Preparation for this variety of gumbo was time-consuming, and as Lenten restrictions have relaxed, the dish has become less popular. It is very rarely served in restaurants. In modern times, ham or crabmeat is occasionally added to this type of gumbo.
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Creole and Cajun gumbos are served with hot rice, which stretches the quantity of the dish for maximum portion sizes. Gumbo z'herbes is served with rice on the side. Gumbo is almost always served directly from the pot on the stove, although in wealthier or fancier homes the dish might be transferred
601:
Gumbo is often used as a metaphor for the mix of cultures that exist in southern
Louisiana. The dish combines the culinary practices of Africans, Native Americans, French, and Spanish. In the 18th and 19th centuries, people from these cultures lived within a fairly small area with minimal mobility.
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Gumbo is usually identified by its dark roux, cooked until it is a color "a few shades from burning". The roux is used with okra or filé powder. Seafood is popular in gumbo the closer to the coast the people are, but the southwestern areas of
Louisiana often use fowl, such as chicken or duck, and
231:
or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat.
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According to Nobles, "proper seasoning of gumbo is essential, and in
Louisiana adding just the right zing is considered an art". Because seafood cooks fairly quickly, it is not added to the pot until the end of the process. As the gumbo finishes cooking, green onions and parsley are sometimes
813:, Ellender had often cooked gumbo for his colleagues, including five American presidents. After Ellender died in 1972, the Senate directed that their cafeteria add Louisiana Creole Gumbo, made with seafood, to its menu in his honor. The dish became more widely popular in the 1980s, when chef
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moved to the area south of New
Orleans. These settlers were primarily fishermen who soon began supplying large amounts of shrimp, crab, and oysters to the food markets in New Orleans. The Canary Islanders also brought "a love for well-seasoned food", including use of ground
428:. Traditionally, okra and filé powder are not used in the same dish, although this rule is sometimes broken. Roux can be used alone or in conjunction with either of the other thickeners. Okra is more often used as a thickener in seafood gumbos than those with meat. This
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West
Africans use the vegetable okra as a base for many dishes, including soups. In Louisiana, gumbo includes ingredients introduced by several cultural groups. Surviving records indicate that by 1764 Africans in New Orleans mixed cooked okra with rice to make a meal.
251:, or Choctaw stew, but most likely all of these dishes contributed to the original recipe. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the
1662:
Hicks, Derek S. "An
Unusual Feast: Gumbo and the Complex Brew of Black Religion". In Religion, Food, and Eating in North America, edited by Benjamin E. Zeller, Marie W. Dallam, Reid L. Neilson, and Nora L. Rubel, 134-154. New York: Columbia University Press,
696:
Scholars agree that gumbo originated in
Louisiana in the early 18th century, but its uncertain etymology makes it difficult to pinpoint the origins of the food. Although no conclusive evidence exists, cultural markers indicate several plausible scenarios.
640:
Slave ships began arriving in
Louisiana in 1719. The first ships carried rice and men who were experienced in its cultivation. The grain adapted well to its new environment, and within a few years, rice was commonly grown along the Mississippi River.
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Ground sassafras leaf, known as filé, is generally not added to the gravy until after the vegetables and meats or seafood have finished cooking and have been removed from the heat source. If added during the boiling process, filé makes the gumbo too
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hosted a soirée in which 24 different gumbos were prepared. According to author
Cynthia Lejeune Nobles, these two events "give clues to gumbo's Spanish colonial popularity and illustrate that the dish could be both humble and refined".
895:, holds an annual Gumbo Festival. The festival features gumbo cooked in a cast-iron pot 3 ft (0.9 m) deep and 5 feet (1.5 m) in diameter. More commonly, festival gumbo pots measure 2 ft (0.6 m) in depth and diameter.
672:
to relocate from northeastern North
America to Louisiana. From 1755 through 1795, almost 3,000 of these settlers, soon known as Cajuns, moved to the areas south and west of New Orleans. Louisiana was secretly returned to France
890:
Gumbo is the official cuisine of the state of Louisiana. Many southern Louisiana cooking competitions center around gumbo, and it is a central feature of many local festivals. The self-described "Gumbo Capital of the World",
722:, maintained that gumbo was an early special occasion dish for native tribes. This is further implied by a late 18th-century Cajun practice. At that time, rice was a luxury for many Cajuns. They served gumbo over corn
825:
Gumbo is cooked for a minimum of three hours, and often simmers all day. Meat (but not seafood) is often browned beforehand and removed from the heat. Okra and roux are cooked before other vegetables and seafood.
867:
Gumbo is prepared and enjoyed by Louisianians of all races and ethnicities, and its multicultural influences have evolved it through the years. Gumbo is a feature in both urban and rural areas of Louisiana.
648:. By 1746, the white population of Louisiana was estimated to be 3,200, with an estimated 4,730 black people. Enslaved Africans outnumbered whites in most areas of Louisiana for at least the next 40 years.
729:
These theories are intermixed in the local legend of the Frying Pan Revolt, or Petticoat Insurrection. According to legend, in 1722, female French colonists gathered in New Orleans at the home of Governor
791:, dictated by former slave Abby Fisher, contained three gumbo recipes. "Oyster Gumbo Soup" used a filé base, while "Ochra Gumbo" and "Chicken Gumbo" used okra as a base. Four years later, the cookbook
864:(dance parties) usually provided gumbo beginning at midnight. Many families "have a gumbo", or host a casual social gathering where friends and family chat and enjoy alcoholic beverages and gumbo.
700:
As aforementioned, while its exact origins are unknown, gumbo is often believed to be a dish of mixed origins of African, French, Spanish, Native American, Caribbean and German influence. Enslaved
1947:
Usner, Daniel H. Jr. (2000). "The Facility Offered by the Country: The Creolization of Agriculture in the Lower Mississippi Valley". In Buisseret, David; Reinhardt, Steven G. (eds.).
393:, substance, and an additional layer of flavor" to the dish. The key is to use a tender andouille so it does not become too chewy." Most varieties of gumbo are seasoned with onions,
522:
sausage. The fowl is generally not deboned, and onions, celery, and bell pepper are not strained out of the dish. Cajun gumbo is usually topped with parsley and green onions.
883:. Members of the local community then gather in a central location while the men cook the gumbo. When it is ready, the group eats and dances until midnight, when
486:, descendants of the area's French, Spanish, and Enslaved Africans. "Cajun" combinations were common in southwestern Louisiana, which was populated primarily by
525:
Creole gumbo most often consists of seafood, tomatoes, and a thickener. Before the latter half of the 20th century, celery was rarely used in Creole gumbo.
2019:
688:. Onions and bell peppers were long part of cooking in both the Spanish and African traditions. Tomatoes were introduced to the region shortly thereafter.
607:
The dish personifies the word 'Creole'; like its human counterparts, gumbo was born in the New World and took cues from the old but adapted to the new.
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996:
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By 1800, the slave trade had introduced new foods to Louisiana, including the African vegetable okra, and hot pepper plants which likely came from
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by the United States in 1803. The southernmost part of territorial Louisiana, including New Orleans, became the state of Louisiana in 1812.
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726:, a pairing common in the stews of native tribes. The use of corn and filé powder may imply that the dish was derived from native cuisine.
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Roux has become the most popular thickener, made from cooking together a roughly equal proportion of flour and fat (traditionally hog
369:
Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. Any combination of meat or
279:
of the word "gumbo". The dish was likely named after one of its two main ingredients, okra or filé. It most likely comes from the
243:
The dish combines ingredients and culinary practices of several cultures, including African, French, Spanish, and Native American
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397:, bell pepper, and celery. Tomatoes are sometimes used in seafood gumbo, but traditionally few other vegetables are included.
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often exchanged or combined ingredients in order to make the dish, allowing it to serve as a means of community and identity.
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The colony was transferred from French to Spanish control in 1762. The Spanish government actively recruited settlers for
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Since the 19th century, gumbo has often been served at social gatherings or other special occasions in Louisiana. Local
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on the table. Often, gumbo and bread are the sole courses in a meal, although many Cajun families provide a side dish of
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celebrations. On Mardi Gras, local men wander from house to house and beg for gumbo ingredients in an event known as
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vegetable is usually cooked first, and other ingredients added once the desired consistency is reached. According to
752:] & eat with rice, it is the food of every body for dinner and supper." The following year, French governor
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1997:
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Soniat gives examples of the main types of creole gumbos, along with descriptions of family traditions about them.
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Gumbo z'herbes may have originated with the French/Spanish/West Africans. It has similarities to the French dish
436:, okra-based gumbos are becoming less popular, as the okra texture has become less palatable to changing tastes.
2015:
746:
described "the dish they call gumbo which is made principally of the ochre into a thick kind of soop [
588:. German Catholics, obeying the Lenten rules, often served a stew made of seven different greens on this date.
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In this environment, cultures could influence each other and combine to create new traditions and cuisine.
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In 1721, 125 Germans settled 40 miles (64 km) from New Orleans, and introduced the art of making
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247:. Gumbo may have been based on traditional native dishes, or may be a derivation of the French dish
236:. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked
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A more familiar version of the dish was described in an 1879 cookbook by Marion Cabell Tyree. Her
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described "Gumbo Filit A La Creole", a filé-based gumbo with chicken and oysters and spiced with
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Gumbo is a veritable art form in Louisiana. There are as many gumbo recipes as there are cooks.
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1861:
Africans in Colonial Louisiana: The Development of Afro-Creole Culture in the Eighteenth Century
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637:, from whom they learned new methods of cooking and ways to identify edible indigenous plants.
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documented eight varieties of gumbo. None used sausage, but almost all of them contained ham.
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Gumbo can be made with or without okra or filé powder. The preferred method in the historical
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584:. The meatless dish also bears striking resemblance to a dish often eaten in Germany on
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can be used. Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with
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Gumbo could be a derivation of traditional French soups, particularly the fish stew
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Gumbo is typically divided into two varieties. Combinations traditionally common in
160:
and is the official state cuisine. Gumbo consists primarily of a strongly flavored
2222:
2081:
1312:
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What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc.
1387:"Gumbo combines African Native American French Spanish | Classic Chicago Magazine"
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The first written references to gumbo appear in the early 19th century. In 1802,
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means okra since most of the early enslaved people from Louisiana spoke this
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1955:. Walter Prescott Webb Memorial Lectures. Texas A&M University Press.
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557:, or "gumbo of greens"), was often served. This variety combined varied
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861:
668:. Spanish authorities also granted permission for many French-speaking
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785:, cloves, red and black pepper, parsley, and thyme. The 1881 cookbook
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gumbo is generally based on a dark roux and is made with shellfish or
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2116:
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Broussard-Marin, Lydia; Hynak-Hankinson, Mary Therese (August 1989),
455:; when added at the end, the gumbo gains a slightly stringy texture.
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188:. Gumbo is often categorized by the type of thickener used, whether
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sausage is often added to both meat and seafood gumbos to provide "
1890:
New Orleans Cuisine: Fourteen Signature Dishes and Their Histories
1048:"Sassafras: Native Gem of North America – Cornell Botanic Gardens"
625:. French settlers allied with various native tribes including the
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275:. Scholars and chefs have offered various explanations for the
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dining room added it to the menu in honor of Louisiana Senator
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The name of the dish comes most likely from Africa, by way of
723:
685:
553:, a meatless variety of gumbo, known as gumbo z'herbes (from
487:
439:
185:
49:
A bowl of shrimp, chicken and sausage gumbo, served with rice
27:
920:
817:'s popularity spurred interest in Creole and Cajun cooking.
490:, descendants of the French-speaking settlers expelled from
416:
Gumbo broth or gravy derives from three primary thickeners:
211:. The flavor of the dish has its origins in many cultures.
2106:
2101:
1763:
1107:
BoletĂn Bibliográfico de AntropologĂa Americana (1973-1979)
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718:
Some culinary experts in the early 20th century, including
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and southeastern Louisiana are known as "Creole" after the
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842:. Occasionally, gumbo is served as part of a larger menu.
830:
sprinkled on it. When desired, filé powder is added last.
533:
748:
333:
leaves to thicken soups and stews. They called sassafras
44:
580:("soup with greens"), as well as to the Afro-Caribbean
377:
occasionally added. Seafood-based gumbo generally has
875:
in southern Louisiana, gumbo is a central feature of
621:
in 1702 marked the beginning of the French colony of
494:(located within the modern-day Canadian provinces of
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902:
798:
Until the 1970s, gumbo was primarily popular on the
1930:
La Meilleure de la Louisiane: The Best of Louisiana
1232:
1230:
1103:"Native North American Food Preparation Techniques"
263:in the 1980s spurred further interest in the dish.
1948:
1887:
1881:
1858:
1298:"Ethnic food: the use of Cajun cuisine as a model"
802:. It gained a broader profile after the death of
788:What Mrs. Fisher Knows About Old Southern Cooking
116:, meat or shellfish, celery, onions, bell peppers
2397:
1886:. In Tucker, Susan; Starr, S. Frederick (eds.).
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1735:
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1412:"Gumbo: Africans and Creoles on the Gulf Coast"
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997:"On the Lighter Side: The story of Cajun food"
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1305:Journal of the American Dietetic Association
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940:List of regional dishes of the United States
207:is with a French dark, even chocolate-like,
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1774:Stir the Pot: The History of Cajun Cuisine
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1125:
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1069:
1067:
1013:
983:The official state cuisine shall be gumbo.
820:
732:Jean-Baptiste Le Moyne, Sieur de Bienville
362:Stir the Pot: The History of Cajun Cuisine
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1995:
1969:
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1998:"Gumbo's long journey from West Africa"
1927:
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1908:
1879:
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1507:
1476:
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2035:
1946:
1550:
337:according to Nobles, and called filé
1865:. Louisiana State University Press.
1853:
1798:. Louisiana State University Press.
994:
1894:. University Press of Mississippi.
1839:. University Press of Mississippi.
329:people used filé, or dried, ground
232:Gumbo is traditionally served with
156:that is popular in the US state of
13:
1989:
303:, the vegetable okra was known as
14:
2467:
2061:
2009:
1270:Davidson and Jain (2006), p. 126.
848:
528:
2381:
2380:
2135:
1880:Nobles, Cynthia Lejeune (2009).
1686:quoted in Nobles (2009), p. 104.
1435:Williams, Nikesha (2020-01-13).
919:
905:
545:When Catholics were expected to
219:and a dark roux, filé, or both.
125:
43:
1970:Williams, Elizabeth M. (2012).
1757:
1428:
1403:
1379:
1101:Freedman, Robert Louis (1976).
800:Gulf Coast of the United States
1932:. Cambridge University Press.
1913:. Pelican Publishing Company.
1094:
1040:
988:
957:
737:
655:. About 2,000 people from the
1:
1972:New Orleans: A Food Biography
1410:Blejwas, Emily (2020-02-19).
1317:10.1016/S0002-8223(21)02320-8
950:
596:
446:leaves, source of filé powder
400:
348:
1951:Creolization in the Americas
1835:Gutierrez, C. Paige (1992).
1818:The Oxford Companion to Food
1437:"Tracing the Roots of Gumbo"
1236:Gutierrez (1992), pp. 55–56.
811:Terrebonne Parish, Louisiana
779:Housekeeping in Old Virginia
537:Gumbo z'herbes, served with
434:The Oxford Companion to Food
266:
7:
1820:. Oxford University Press.
1816:; Jaine, Tom, eds. (2006).
1026:. LSU Press. p. 1973.
970:Louisiana State Legislature
898:
510:) in the mid-18th century.
10:
2472:
1796:The Founding of New Acadia
1391:classicchicagomagazine.com
1020:Olivier, Jonathan (2024).
591:
385:, and sometimes oysters.
311:; the word is akin to the
25:
18:
2378:
2362:
2316:
2200:
2144:
2133:
2069:
1741:Gutierrez (1992), p. 114.
1623:Brasseaux (1987), p. 135.
1464:Brasseaux (1987), p. 134.
1052:cornellbotanicgardens.org
754:Pierre Clement de Laussat
691:
612:— Cynthia Lejeune Nobles
345:, according to Freedman.
259:. The popularity of chef
215:gumbo generally contains
120:
100:
92:
82:
72:
62:
54:
42:
2456:African-American cuisine
1996:Jody Ray (20 Feb 2023).
1256:Gutierrez (1992), p. 57.
1166:Gutierrez (1992), p. 56.
1140:Gutierrez (1992), p. 54.
547:abstain from eating meat
283:of West Africa in which
26:Not to be confused with
2446:American seafood dishes
2387:Category: Cajun cuisine
2016:Gumbo recipes from 1901
1352:Williams (2012), p. 160
821:Preparation and serving
767:The Virginia House-Wife
484:Louisiana Creole people
341:according to Usner, or
168:(or sometimes both), a
149:
2421:Cuisine of New Orleans
2370:Cuisine of New Orleans
1928:Theriot, Jude (2009).
1750:Theriot (2009), p. 34.
1720:Nobles (2009), p. 112.
1711:Nobles (2009), p. 114.
1702:Nobles (2009), p. 106.
1653:Nobles (2009), p. 105.
1637:Nobles (2009), p. 103.
1611:Nobles (2009), p. 102.
1597:Nobles (2009), p. 104.
1547:Nobles (2009), p. 101.
1538:Nobles (2009), p. 100.
1376:Nobles (2009), p. 109.
1364:Nobles (2009), p. 110.
1286:Nobles (2009), p. 113.
1224:Nobles (2009), p. 111.
1202:Nobles (2009), p. 107.
935:Cuisine of New Orleans
893:Bridge City, Louisiana
609:
561:– typically including
542:
518:
475:
466:Cajun vs. Creole gumbo
447:
413:
357:
21:Gumbo (disambiguation)
1909:Soniat, Leon (1981).
1855:Hall, Gwendolyn Midlo
1764:Bienvenue, Marcelle;
1729:Soniat (1980), p. 13.
1677:Nobles (2009), p. 99.
1079:Nobles (2009), p. 98.
1001:Plaquemine Post South
804:United States Senator
617:The establishment of
605:
536:
516:
473:
442:
408:
353:
205:New Orleans variation
2451:American meat dishes
2406:American rice dishes
1776:. Hippocrene Books.
1583:Hall (1992), p. 277.
1574:Hall (1992), p. 266.
1565:Hall (1992), p. 278.
1473:Hall (1992), p. 159.
1091:Usner (2000), p. 46.
913:United States portal
881:courir de Mardi Gras
517:Creole seafood gumbo
508:Prince Edward Island
253:United States Senate
19:For other uses, see
2127:Trappey's Hot Sauce
2097:Louisiana Hot Sauce
1522:Hall (1992), p. 10.
1513:Hall (1992), p. 14.
1482:Hall (1992), p. 19.
1416:Mobile Bay Magazine
474:Cajun seafood gumbo
325:"okra". The native
93:Serving temperature
39:
2283:Red beans and rice
1974:. AltaMira Press.
1792:Brasseaux, Carl A.
1770:Brasseaux, Ryan A.
1766:Brasseaux, Carl A.
1556:Hall (1992), p. 9.
760:An 1824 cookbook,
664:, a spicy hot red
543:
519:
476:
448:
414:
196:(dried and ground
172:, and the Creole "
35:
2426:Louisiana cuisine
2393:
2392:
2258:Hog's Head Cheese
1981:978-0-7591-2138-6
1962:978-1-58544-101-3
1939:978-1-58980-738-9
1920:978-0-88289-805-6
1901:978-1-60473-127-9
1872:978-0-8071-1999-0
1846:978-0-87805-563-0
1827:978-0-19-280681-9
1805:978-0-8071-2099-6
1783:978-0-7818-1120-0
1504:. (2005), p. 134.
1188:. (2005), p. 135.
1033:978-0-8071-8241-3
793:La Cuisine Creole
702:African Americans
653:Spanish Louisiana
578:potage aux herbes
139:
138:
55:Alternative names
2463:
2384:
2383:
2303:Stuffed Mirliton
2253:Gumbo des Herbes
2139:
2056:
2049:
2042:
2033:
2032:
2005:
1985:
1966:
1954:
1943:
1924:
1911:La Bouche Creole
1905:
1893:
1885:
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1398:
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1383:
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1344:
1343:
1342:on July 18, 2011
1341:
1335:, archived from
1302:
1293:
1287:
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1234:
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1203:
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1123:
1122:
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1080:
1077:
1062:
1061:
1059:
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1044:
1038:
1037:
1017:
1011:
1010:
1008:
1007:
992:
986:
985:
980:
978:
961:
929:
924:
923:
915:
910:
909:
908:
720:Celestine Eustis
613:
555:gumbo aux herbes
365:
281:Bambara language
273:Louisiana French
146:Louisiana Creole
131:Media: Gumbo
129:
101:Main ingredients
47:
40:
38:
34:
2471:
2470:
2466:
2465:
2464:
2462:
2461:
2460:
2396:
2395:
2394:
2389:
2374:
2358:
2312:
2196:
2140:
2131:
2065:
2060:
2012:
2002:BBC World Table
1992:
1990:Further reading
1982:
1963:
1940:
1921:
1902:
1873:
1847:
1828:
1806:
1784:
1760:
1755:
1754:
1749:
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1065:
1056:
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1041:
1034:
1018:
1014:
1005:
1003:
995:Guilbeau, Joe.
993:
989:
976:
974:
965:"State cuisine"
963:
962:
958:
953:
925:
918:
911:
906:
904:
901:
851:
823:
740:
694:
615:
611:
599:
594:
586:Maundy Thursday
531:
468:
403:
367:
359:
351:
295:spoken by many
293:Bantu languages
269:
135:
83:Region or state
73:Place of origin
50:
36:
31:
24:
17:
16:Louisianan stew
12:
11:
5:
2469:
2459:
2458:
2453:
2448:
2443:
2441:Sausage dishes
2438:
2433:
2431:Christmas food
2428:
2423:
2418:
2413:
2411:American stews
2408:
2391:
2390:
2379:
2376:
2375:
2373:
2372:
2366:
2364:
2360:
2359:
2357:
2356:
2351:
2349:Paul Prudhomme
2346:
2341:
2339:Emeril Lagasse
2336:
2331:
2326:
2320:
2318:
2314:
2313:
2311:
2310:
2305:
2300:
2295:
2293:Sauce Piquante
2290:
2288:Rice and gravy
2285:
2280:
2275:
2270:
2265:
2260:
2255:
2250:
2245:
2240:
2238:Cochon de Lait
2235:
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2198:
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2066:
2059:
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2011:
2010:External links
2008:
2007:
2006:
1991:
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1980:
1967:
1961:
1944:
1938:
1925:
1919:
1906:
1900:
1877:
1871:
1851:
1845:
1837:Cajun Foodways
1832:
1826:
1814:Davidson, Alan
1810:
1804:
1788:
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1759:
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1311:(8): 1117–21,
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916:
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897:
855:Cajun Foodways
850:
849:Social aspects
847:
822:
819:
815:Paul Prudhomme
809:. A native of
807:Allen Ellender
739:
736:
693:
690:
670:Acadian exiles
662:cayenne pepper
657:Canary Islands
604:
598:
595:
593:
590:
567:mustard greens
530:
529:Gumbo z'herbes
527:
467:
464:
402:
399:
352:
350:
347:
301:Central Africa
289:Mande language
268:
265:
261:Paul Prudhomme
257:Allen Ellender
137:
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134:
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2419:
2417:
2416:Cajun cuisine
2414:
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2404:
2403:
2401:
2388:
2377:
2371:
2368:
2367:
2365:
2361:
2355:
2354:Justin Wilson
2352:
2350:
2347:
2345:
2344:Kay Prudhomme
2342:
2340:
2337:
2335:
2332:
2330:
2329:Tony Chachere
2327:
2325:
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2319:
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2299:
2298:Shrimp creole
2296:
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2273:Pecan praline
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2218:Couche Couche
2216:
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2158:
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2150:
2149:
2147:
2143:
2138:
2128:
2125:
2123:
2122:Tabasco sauce
2120:
2118:
2115:
2113:
2112:Steen's syrup
2110:
2108:
2105:
2103:
2100:
2098:
2095:
2093:
2090:
2088:
2085:
2083:
2080:
2078:
2075:
2074:
2072:
2068:
2064:
2063:Cajun cuisine
2057:
2052:
2050:
2045:
2043:
2038:
2037:
2034:
2028:
2027:
2023:
2021:
2017:
2014:
2013:
2003:
1999:
1994:
1993:
1983:
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1968:
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1016:
1002:
998:
991:
984:
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960:
956:
946:
945:List of stews
943:
941:
938:
936:
933:
932:
928:
922:
917:
914:
903:
896:
894:
888:
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805:
801:
796:
794:
790:
789:
784:
780:
775:
773:
769:
768:
763:
762:Mary Randolph
758:
755:
751:
750:
745:
735:
733:
727:
725:
721:
716:
714:
713:bouillabaisse
709:
705:
703:
698:
689:
687:
682:
680:
676:
671:
667:
663:
658:
654:
649:
647:
642:
638:
636:
632:
628:
624:
620:
614:
608:
603:
589:
587:
583:
579:
574:
572:
568:
564:
560:
556:
552:
548:
541:and hot sauce
540:
535:
526:
523:
515:
511:
509:
505:
504:New Brunswick
501:
497:
493:
489:
485:
481:
472:
463:
461:
456:
454:
445:
441:
437:
435:
431:
427:
423:
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384:
380:
376:
372:
366:
363:
356:
346:
344:
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332:
328:
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321:
317:
314:
310:
306:
302:
298:
294:
290:
286:
282:
278:
274:
264:
262:
258:
254:
250:
249:bouillabaisse
246:
241:
239:
235:
230:
226:
222:
218:
214:
210:
206:
201:
199:
195:
191:
187:
183:
179:
175:
171:
167:
163:
159:
155:
151:
147:
143:
132:
128:
123:
122:
119:
115:
111:
107:
103:
99:
95:
91:
88:
85:
81:
78:
77:United States
75:
71:
68:
65:
61:
57:
53:
46:
41:
33:
29:
22:
2247:
2228:Crawfish pie
2182:Seafood boil
2092:Holy trinity
2024:
2020:archive link
2001:
1971:
1950:
1929:
1910:
1889:
1860:
1836:
1817:
1795:
1773:
1758:Bibliography
1746:
1725:
1716:
1707:
1682:
1658:
1579:
1570:
1561:
1552:
1543:
1518:
1509:
1501:
1478:
1469:
1444:. Retrieved
1440:
1430:
1419:. Retrieved
1415:
1405:
1394:. Retrieved
1390:
1381:
1348:
1337:the original
1308:
1304:
1291:
1185:
1110:
1106:
1096:
1055:. Retrieved
1051:
1042:
1022:
1015:
1004:. Retrieved
1000:
990:
982:
977:November 11,
975:. Retrieved
968:
959:
889:
870:
866:
859:
854:
852:
844:
840:potato salad
832:
828:
824:
797:
792:
786:
778:
776:
765:
759:
747:
741:
728:
717:
710:
706:
699:
695:
683:
666:chili pepper
650:
643:
639:
616:
610:
606:
600:
577:
575:
554:
544:
524:
520:
477:
457:
449:
433:
430:mucilaginous
415:
368:
361:
358:
354:
343:kombo ashish
342:
338:
334:
322:
315:
308:
304:
299:people from
284:
270:
242:
202:
182:bell peppers
174:holy trinity
141:
140:
32:
2436:Okra dishes
2268:Maque choux
2187:Smoked meat
2167:Deep frying
2070:Ingredients
1113:(47): 143.
927:Food portal
744:John Sibley
738:Development
539:filé powder
500:Nova Scotia
480:New Orleans
422:filé powder
316:ochinggĂ´mbo
194:filé powder
114:filé powder
2400:Categories
2334:John Folse
2278:Pistolette
2233:Dirty rice
2192:Smothering
2157:Blackening
1500:Bienvenue
1446:2022-12-09
1421:2022-12-09
1396:2022-12-09
1184:Bienvenue
1057:2024-03-25
1006:2022-12-07
951:References
877:Mardi Gras
862:fais do-do
597:Background
401:Thickeners
349:Variations
323:chinggĂ´mbĂ´
164:, meat or
2324:John Besh
2308:Turducken
2263:Jambalaya
2223:Cracklins
2172:Fricassée
2162:Brochette
2117:Tasso ham
2077:Andouille
1119:2221-4348
871:In rural
679:purchased
623:Louisiana
444:Sassafras
387:Andouille
383:crab meat
331:sassafras
309:quingombo
305:ki ngombo
291:. In the
277:etymology
267:Etymology
217:shellfish
200:leaves).
198:sassafras
170:thickener
166:shellfish
158:Louisiana
87:Louisiana
2363:See also
2243:Étouffée
2177:Grilling
2082:Crawfish
1857:(1992).
1794:(1987).
1772:(2005).
1333:24465125
899:See also
887:begins.
873:Acadiana
783:allspice
772:callaloo
635:Cherokee
582:callaloo
391:piquancy
364:, p. 135
320:Tshiluba
318:and the
297:enslaved
2213:Chaudin
2145:Methods
1883:"Gumbo"
1325:2668385
677:, then
675:in 1800
646:sausage
631:Alabama
627:Choctaw
592:History
571:spinach
563:turnips
549:during
395:parsley
375:oysters
371:seafood
327:Choctaw
313:Umbundu
245:Choctaw
229:Sausage
152:) is a
104:Stock,
2385:
2208:Boudin
2201:Dishes
2152:Baking
1978:
1959:
1936:
1917:
1898:
1869:
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488:Cajuns
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379:shrimp
238:greens
213:Creole
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184:, and
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1441:Eater
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724:grits
686:Haiti
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339:kombo
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162:stock
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506:and
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418:okra
412:pods
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234:rice
225:fowl
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190:okra
154:stew
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