The Key to Authentic Gumbo

by Guest Contributor, Poppy Tooker

The dark, rich stewy soup known as gumbo is emblematic of Louisiana. It appears on virtually every restaurant menu and is a talisman of family dinner in homes across the Bayou State. But ask anyone where to find the best gumbo and you’re likely to hear a resounding chorus of “at my mama’s house.”

The variations are endless. Some prefer an all-meat gumbo while others insist on a seafood version, but most are likely to include a combination of the two. In much of the state a mound of white rice is added to the bowl yet in the Cajun bayous and prairies, a scoop of rich potato salad is stirred into the steaming, hot gumbo.

The constant tying all gumbos together is a roux. Made with a combination of flour and oil, the roux is stirred together in a carefully watched pot until it reaches a rich, dark brown color adding both thickness and flavor.

Gumbo – the revered Louisiana dish which crosses all boundaries and represents the essence of home to all.