| Nothing says Southern Louisiana food like gumbo: A thick stew-like soup of meat, okra, and Creole and Cajun seasonings. But its history—and even its essential ingredients and method of preparation—is widely disputed. Historians generally agree that its existence is first documented at the beginning of the 19th century. And the thickeners commonly used in many gumbo recipes (filé powder, okra, and gumbo roux—don't worry, we explain all of these) give clues to its Choctaw Native American, West African, and French roots. Read more... |
