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Creole Gumbo Foodways

Specialised

Often a lighter or butter-based roux, frequently tomato, seafood-forward — shrimp, crab, oysters — and thickened with okra or filé as much as with roux. Z'herbes gumbo, the Holy Thursday greens gumbo, belongs here. The second of two gumbos, and the one whose name is West African.

Atlas — where and when

What is recorded

  • Gumbo is a convergence, not an invention: a West African okra stew, French roux technique, Indigenous sassafras filé, and Spanish and Caribbean seasoning, in a colonial port. Claims that it is essentially French, or essentially African, or Cajun in origin are each recorded as partial. It is exclusively none of them. documented

Related foodways

Recorded as relating to this foodway

  • related to Cajun Gumbo Foodways documented

    Two gumbos. Roux colour, tomato, thickener and protein all differ, and both are gumbo.

Recipes

No recipes are filed under this cuisine yet.