Gumbo!

Gumbo is a stew or soup originating in Louisiana, United States. It is a staple dish of Louisiana Creole cuisine and Louisiana Cajun cuisine. Gumbo primarily consists of a strongly-flavored stock, meat or shellfish, a thickener, and what is known as the "holy trinity" of vegetables: celery, bell peppers, and onions. Gumbo can be thickened with okra, filé powder (ground sassafras leaves), or a roux.

The name "gumbo" is believed to derive either from the West African word for okra (ki ngombo) or from the Choctaw word for filé (kombo).

There are many variations of gumbo, reflecting the diverse culinary influences present in Louisiana. Some common types include:

• Seafood Gumbo: Featuring shrimp, crab, oysters, and other seafood.
• Chicken Gumbo: Made with chicken and sometimes andouille sausage.
• Okra Gumbo: Primarily thickened with okra.
• Filé Gumbo: Primarily thickened with filé powder.

Gumbo is often served over rice and is a dish commonly associated with celebrations and gatherings. It is a significant part of Louisiana's cultural identity and culinary heritage.