Louisiana Gumbo: A Guide to the Iconic Dish

At a Glance 

• Louisiana Gumbo is a signature dish of the Bayou State, with many local restaurants serving up their own special version of the beloved meal.
• Gumbo is a flavorful, hearty stew of onions, bell peppers, celery, stock, Creole and Cajun seasonings, and served with meat or seafood.

Louisiana has adopted an official state drink (milk), an official state fruit (strawberry) and two official jellies (sugar cane and mayhaw). In 2004, the state finally declared gumbo as the official state dish. This dinner staple is so close to Louisiana's heart that its melting-pot culture is often described by the word “gumbo."

How Did Gumbo Get its Name?

The specifics on Louisiana gumbo's origins, unfortunately, are a little uncertain, but the name gumbo comes from the West African word for okra, “ki ngombo.” Okra was used as a thickener and some gumbo recipes still incorporate the pods. Filé powder, which is ground sassafras, is another ingredient traditionally used for thickening and flavor. Some add a dash of the powder at the table and some pass on the powder altogether.

No two gumbo recipes are the same, and you’ll find regional differences, but most start with a thickening base of roux, or flour cooked in oil or butter. The "trinity” — chopped onions, bell peppers and celery — are added, along with stock and seasonings. 

The two most popular kinds you’ll find dished out at local restaurants are chicken-and-sausage gumbo and seafood gumbo. Seafood gumbo might include any kind of combination of shrimp, crab, oysters or crawfish. But there are countless variations. Some add duck or even steak or turkey. Gumbo z’herbes, or green gumbo, is made without meat — just greens and herbs — and is a Lenten favorite. No matter where you go and what kind you order, one thing’s for sure: Gumbo is always served atop a nice scoop of rice. 

Traditional Gumbo Recipes

When Food Network chef Bobby Flay chose to "throw down" with New Orleans' own Poppy Tooker to see who makes the best gumbo, he tangled with the wrong woman. Tooker walked away the winner, and now you can create the same dish in your own kitchen. Try Poppy Tooker's seafood gumbo recipe or try this recipe if you prefer chicken and sausage.

Must-Visit Gumbo Festivals in Louisiana

Throughout the Bayou State, many communities honor gumbo with annual celebrations. We've listed a few of the most popular festivals below, but be sure to check out our complete list of gumbo festivals. 

Louisiana Gumbo Festival: This celebration is held each October in Chackbay. Here, the dish is often served with a scoop of potato salad in the bowl or on the side.

World Championship Gumbo Cook-Off: At this three-day festival in New Iberia, you can spend the day sampling the best in the world of gumbo! In between bites, groove to the live Cajun and country music. 

Top Places to Try Gumbo in Louisiana

Dooky Chase's: A New Orleans treasure serving up gumbo Creole-style. 

Pat's of Henderson: This Lake Charles staple offers the classic seafood gumbo and chicken & sausage gumbo, plus shrimp & okra gumbo and crawfish gumbo. You'll want to try them all! 

Prejean’s: Based in Lafayette, their pheasant, quail and andouille gumbo has been a favorite, featured at the New Orleans Jazz and Heritage Festival.

Abby Singer's Bistro: This popular spot in Shreveport features both seafood gumbo and chicken & andouille gumbo. If you can't decide, they're known to mix the two, delivering the best of both worlds.

There are countless eateries serving up variations of gumbo all over the state. Discover more restaurants and immerse yourself in Louisiana's Food Culture. For more insights into Louisiana cuisine, culinary experiences and travel inspiration, sign up for our eNewsletter and stay connected to the flavors of Louisiana.

Frequently Asked Questions 

What is gumbo? 

Gumbo is a traditional Louisiana dish that combines a flavorful thickening base, vegetables, stock and meat or seafood. Gumbo has many regional and family variations, so there is no single recipe for authentic Louisiana gumbo. 

What is Louisiana gumbo made of? 

Louisiana gumbo typically starts with a roux made from flour and oil or butter, followed by onions, bell peppers and celery, stock and seasonings, and a protein. Okra and filé powder can also be used as thickeners and flavorings. Gumbo is generally served with rice. 

What are the different types of gumbo? 

Common Louisiana gumbo varieties include chicken-and-sausage gumbo and seafood gumbo. Seafood versions may contain shrimp, crab, oysters or crawfish, while other recipes use duck, turkey or other meats. Gumbo z'herbes, or green gumbo, is a meatless variety made with greens and herbs and is traditionally associated with Lent. 

What is the difference between Cajun and Creole gumbo? 

Cajun and Creole gumbo can overlap considerably, and there is no single rule that separates every Cajun gumbo from every Creole gumbo. In general, Creole cooking is often associated with more urban, New Orleans traditions and may include tomatoes, while Cajun gumbo commonly emphasizes a dark roux and meats such as chicken and sausage.

When is gumbo season in Louisiana? 

Gumbo is enjoyed year-round in Louisiana, although cooler fall and winter weather is traditionally associated with "gumbo season." Louisiana restaurants and cooks serve gumbo throughout the year.

Is gumbo spicy? 

Gumbo can be spicy, but it does not have to be. The level of heat depends on the recipe, seasonings and amount of hot sauce or cayenne used.

Are there gumbo festivals in Louisiana? 

Yes! Many Louisiana communities celebrate gumbo through annual festivals and cook-offs. The Louisiana Gumbo Festival in Chackbay and the World Championship Gumbo Cook-Off in New Iberia are two of the more famous festivals to attend.