A TASTE OF TRADITION

Ready, set, gumbo! We’re celebrating the rich, savory flavors of Louisiana’s favorite dish. No matter how you stir the pot, we’ve got a bowl with your name on it. So grab a spoon and get your gumbo on — there’s a whole Year of Food to come!

A guy enjoying Gumbo at a picnic table with friends

The History of Gumbo

Gumbo is as integral to Louisiana’s culture as jazz music and Mardi Gras. Eaten in restaurants and simmered on stovetops across the state, everyone’s idea of a perfect gumbo is different. But whether you flavor with filé, stir in seafood, or spice it up with sausage, there’s no denying this dynamic dish brings us together — and encapsulates the unique history of Louisiana. With French-inspired roux, West African okra, Choctaw filé, and a dozen other distinctive additions, gumbo tells a story of migration and cultural exchange, resulting in a delicious bowl of food history that’s still evolving today.

Build Your Own Gumbo

Gumbo is a deeply personal dish. Passed down through generations and varying from bayou to city, each recipe is a unique reflection of its region. Now, it’s your turn to create your own! Choose from the most commonly used ingredients from across the state, and find out which region’s gumbo speaks to your soul.

Build Your Own Gumbo
Gumbo Pot
Map showing Gumbo by Region

Gumbo by Region

With as many variations in flavor as there are parishes in Louisiana, it’s impossible to boil gumbo down to a single recipe. Some like it thick, others like it thin. Some make it meaty, while others go for greens. However you stir the pot, a world of flavor awaits in these popular gumbo varieties.

  • Cajun Gumbo: Robust and hearty, this gumbo reflects the Cajun hunting traditions and often features a dark roux, chicken, sausage, and wild game like duck.
  • Creole Gumbo: Rich and complex, this gumbo blends French, Spanish, and African influences and often features a medium roux, tomatoes, seafood, and thickener like filé powder or okra.
  • Seafood Gumbo: Found mainly along the Gulf Coast, this gumbo highlights fresh, local seafood and is sometimes made with a lighter roux.
  • Gumbo z'Herbes: Traditionally served during Lent, this gumbo is unique for its focus on greens rather than meat or seafood. Made with a variety of greens like mustard, collard, and spinach, it is sometimes flavored with ham or sausage.
Plan Your Trip

Gumbo Gallery