What is New Orleans gumbo?

Gumbo History & Fast Facts

• Cultural Significance: Gumbo represents the iconic culinary epitome of New Orleans, blending Cajun, Creole, Indigenous, African, Caribbean, Spanish, and French influences into a single dish.

• The Essential Roux: The most critical step is cooking a flour-and-oil roux until it reaches a deep, dark mahogany color (resembling dark chocolate), rather than a light or blonde shade.

• Origin of the name: Okra and indigenous filé (ground sassafras leaves added at the end) act as traditional thickeners. The word gumbo originates from the African term for okra.

• How Gumbo is Served: A popular winter dish, it's traditionally served over rice (or occasionally potato salad). The exact ingredients are flexible & personal to each chef, but love and patience are essential to making it right.

• Meat & Seafood: Restaurants typically serve chicken and sausage, but gumbo made with local seafood is highly recommended if you see it on the menu. Creole style leans heavily on seafood, whereas Cajuns incorporate a wide variety of meats & game, like rabbit or duck.

• Gumbo Z'Herbes: A meatless version traditionally eaten on Good Friday/Easter during Lent, made using nine types of greens. It is much harder to find this variety, so order it if you see it on a menu!

Gumbo is a dish best enjoyed in the winter, but anytime of year is a great time to get out of the French Quarter & eat some great New Orleans dishes with me, book a Bon Moment NOLA food tour!

Where is the best gumbo in New Orleans?

Sorry to break it to you, but you just might have to leave the French Quarter and go where the locals eat to find the best. Gumbo is our love song to the city, so it'll be worth the Uber ride. Many places will only offer it "in-season", during the winter months, so check before you go:

• Lil' Dizzy's (black-owned & a classic Treme hot-spot)

• Brigsten's (a hidden gem for a fancy-ish New Orleans dinner that will leave it's mark on you)

• Chef Donald Link hails from Cajun country, so his is on-point at any of his restaurants: Cochon, Herbsaint or Peche (seafood)

• Willie Mae's (black-owned & re-opened in the CBD, it has the BEST fried chicken)

• Liuzza's By the Track (neighborhood vibes at their finest)

• Commander's Palace

• Gabrielle's (black-owned & a local fave for all NOLA classics)

• Toups Meatery (Cajun-made & the meat board is also fire)

• High Hat (excellent Delta South food like fried fish & killer side dishes)

• Mr. Bs Bistro (the only French Quarter one on the list, not to be confused with MRB)

RECIPE: 30 minute chicken and sausage gumbo

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