A Creole stew, Gumbo is usually made with tomatoes, okra, and other vegetables and meats. Gumbo usually starts with a roux as the thickener, and filé powder is often added just before serving. Recipe: Gumbos and Roux
a Cajun or Creole dish made from a dark roux, vegetables such as okra, onions and tomatoes, and one or more fish or meat ingredients such as shrimp, chicken, sausage, ham, oysters, etc., usually served with rice.
A Creole stew specialty which contains any of the following: okra, tomatoes, onions, shellfish, chicken, sausage, ham, shrimp, crab or oysters. All gumbos use a dark roux as their base, lending the dish a very rich flavor. Okra and filé powder are used to thicken the mixture. The name "'gumbo" is derived from the African word for "okra."
tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus
a Cajun/Creole delicacy of South Louisiana, reflecting its rich history: wild game or seafood (from the Acadians), thickened with okra (from the Africans), file (from the Indians) and/or roux (from the French). Gumbo is a thick, robust soup with hundreds of variations including chicken and sausage gumbo, shrimp and okra gumbo, oyster gumbo and seafood gumbo.
From an African word for okra, it can refer to any number of stewlike soups made with seafood or meat and flavored with okra or ground sassafras (filé powder) and myriad other seasonings. Frequent main ingredients are combinations of shrimp, oysters, crab, chicken, andouille, duck, and turkey. A definitive gumbo is served over white rice.
A thick, rich stew made with okra, filé, and/or a roux, plus a variety of other ingredients such as seafood, meat, and sometimes tomatoes and greens, and served over rice. The name comes from the West African word for okra.
A thick, gelatinous, soupy stew from Louisiana in...
Gumbo is a spicy, hearty stew or soup, found typically on the Gulf of Mexico in the United States, and very common in Louisiana and the Lowcountry around Charleston, South Carolina. It is eaten year round, but is usually found during the colder months. This is due to the extended cooking time required, as a large pot full of simmering liquid will heat up the surrounding area.