Gumbo

Gumbo is a dish—or more accurately, a group of dishes—that is exclusive to the United States and has its roots in the state of Louisiana. In the late 18th and early 19th centuries, when gumbo first made an appearance on tables and in camps, the region was a melting pot of French, Spanish, English, African, and Native American peoples and civilizations. The dish's primary component, okra, is named after a West African language. Native Americans were the first to use the flavoring of dried, crushed sassafras leaves that is now known as "filè." The foundation of gumbo is a rich, black roux, which is a French cooking invention.

Sausage, pig, chicken, turkey, shrimp, oysters, crabmeat, ham, rabbit, beef, and whatever else the cook has on hand are all common sources of animal protein in gumbos. Seasonal events call for some unique gumbos. Stews cooked over a fire in hunting and fishing camps are among the others. Despite being available across North America today, gumbos continue to be most popular in the South, particularly in the Cajun region of Louisiana. It is typically served with rice, another regional delicacy.