History of Gumbo

The word “gumbo” comes from the West African word for “okra,” which is a key ingredient in gumbo. Though some versions of gumbo will swap okra for filé, dried sassafrass leaves.

When considering the multicultural facets of Louisiana and its rich history, it seems fitting that the origins of gumbo would be a bit murky. What we do know for near certain is that gumbo started in Louisiana in the early 18th century. In 1901, a cookbook published in New Orleans referenced gumbo as including a variety of ingredients from oysters, to wild turkey, to squirrel, to soft-shell crab (and I’m only naming a few).

To trace the dish back further, we need to look at two traditional styles of Louisiana cooking: Cajun and Creole cuisine. Cajun cuisine comes from French colonists who first settled in Canada then fled to Louisiana after being forced out by the British in the 1700s. They produced a country-style cooking which included gumbo recipes made with a dark roux, filé, and andouille sausage.

Creole cuisine came from upper class Spanish and French settlers who also found a home in Louisiana in the 1700s. Creole cuisine is considered more “city food” and often involves more refined ingredients and flavors such as shellfish. The Creole version of gumbo resembles a bouillabaisse, which is a French fish stew.

But how did the Spanish settlers contribute to gumbo, you ask?? Great question, my Imaginary Highly-Engaged Reader! Spanish settlers added the flavors of sofrito, which is garlic, peppers, onion and tomatoes cooked in olive oil. Cajun and Creole cooking adapted these flavors to form “The Holy Trinity” – celery, bell peppers, onions and garlic.

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