Go for the Gumbo

The soulful stew synonymous with Louisiana is delicious anywhere you eat it

- Emily Tyra

A RGUABLY THE MOST classic New Orleans dish, gumbo is the chicken, sausage and/or seafood stew steeped in regional pride and family nostalgia. It's also a complex in intersection of three cultures: West African, Native American and European. The word gumbo comes from the West African ki ngombo, which means "okra," a classic gumbo ingredient that lends a comforting texture and deep, grassy notes. Choctaw Indians introduced filé powder (ground sassafras leaves), originally used to add body to the broth, now favored as a condiment at the table. The French contribution is roux-a mixture of browned fat and flour that thickens and flavors the dish.