The origin of gumbo,a soup-like dish featuring some type of meat or seafood and normally served on rice, is often attributed to the French, however the name itself was an African translation for the word "okra", which was a mainstay of the slaves brought over in the 17th and 18th century. This is much closer to the reality with reference to the origin of Gumbo and many of the gumbo recipes still continue to make use of okra as an supplementary thickener, as well as file' powder which was introduced by the American Choctaw Indians, together with the roux.
Gumbo is a stew or soup originating in Louisiana which is for the most part popular across the Gulf Coast and southern portion of the United States. Having originated in New Orleans, Louisiana, basically named by the French, gumbo is the product of the melting of cultures in Louisianan history. The dish itself is based on the French soup bouillabaisse, added with the "Holy Trinity," (celery, onions and green peppers) which is of Spanish origin and the use of file' powder (ground sassafras leaves) which is a Native American contribution of the Choctaw Indians. Last, but not least, African slaves brought okra, food from their native country. In numerous pictures of at present, you will notice crawfish, but they weren't used for anything else but lure until the mid 1900's. Many of the first meats used in gumbos were everything that could trapped or shot, as well as but not limited to squirrel, muskrat, possum, etc. Seafoods included shrimp. Oysters, scallops, etc.
Gumbo has a rich taste and thick consistency, and comes from the cooking traditions of the French, Spanish, Indian and African settlers and inhabitants of the area. Gumbo has been called the best addition to American cuisine by the Louisiana chefs. Gumbo was introduced by black cooks to the white slave owners. Gumbos can be loosely separated into two categories: Those using okra as a thickener, those thickened with file' powder, however all gumbos will exclusively include roux.
Even though the the dish can be recognized exclusive to Louisiana, the adjoining states of Texas, Mississippi and Alabama, as well as the area adjoining Charleston, South Carolina, and Brunswick, Georgia get pleasure from the tastes and reputation of producing a fine old fashioned gumbo.
