_Happy National Gumbo Day! This month, we’re celebrating the rich, savory flavors of Louisiana’s favorite dish. Whether you like it light or dark, with okra or without, there’s nothing that captures the spirit of our state better than gumbo. It’s more than just a stew—it’s a cultural institution. 

The Heart of Louisiana: Gumbo’s Cultural Legacy

Gumbo encapsulates the melting-pot nature of Louisiana cooking, and each bite is a spoonful of history. Whether you’re making your gumbo with seafood or duck and sausage, every ingredient has deep ties to history.

The name “gumbo” itself comes from the West African word for okra, while the use of filé is a Choctaw addition made from native sassafras leaves. We can thank the French for roux, though our dark roux is considerably smokier and nuttier than those used in French cooking. The Cajun “Holy Trinity” is a riff on mirepoix, with bell peppers replacing the carrots and adding a delicious depth of flavor. 

Our preferred gumbo meats and seafood are also a product of our state’s history. Before freezers and refrigerators, home cooks were limited to the resources in their immediate environment. That meant that while people near the coast and other waterways had access to fresh seafood like shrimp, crabs, and oysters, landlocked areas relied on wild game to flavor their pot with duck, sausage, and even venison.

Along the prairie regions in the southwest, chicken was a popular poultry addition. And when meat was hard to come by or eliminated for religious reasons, gumbo z’herbes, or green gumbo, filled local homes with a rich stew of greens.

However you stir it, gumbo boils down to the heart of Louisiana’s culture, mixing flavors from dozens of Native American and immigrant traditions. Its rich history makes every bite that much more magical.

Build Your Own Gumbo with Our Gumbo Builder

Ever wanted to play chef? Now’s your chance to mix and match your own perfect gumbo!

Start by cooking your oil or butter-based roux to create a flavorful base. Make it light, medium, or dark—just don’t let it burn!

Next, add your veggies! Toss in the Trinity, try some tomato, or go for garlic—it’s all about flavor and freshness.

Then spice it up. Add homemade stock or a ham hock for another layer of smokey richness. Thicken with filé and sprinkle in Cajun seasoning or fresh herbs for a pop of flavor.

After you add your protein of choice, simmer your gumbo and taste away. Discover which region’s gumbo profile satisfies your soul!

Visit Louisiana and Taste the Real Deal

Why settle for virtual when you can immerse yourself in the real thing? National Gumbo Day is the perfect time to dive into Louisiana's most iconic dish by hitting the road. Whether it’s served as a soup course, a bring-a-batch party offering, or an upscale main entree, gumbo is a Louisiana classic best experienced in person. Our doors are wide open, and a bowl of our best awaits you!

From gumbo z’herbes at Dooky Chase’s to the seafood gumbo at Shucks in Abbeville, each region adds its own flavor to this classic dish. Travel the state to try all the variations, or make gumbo the centerpiece of your trip with a visit to the gumbo cook-off in New Iberia! And if you want to flavor your meal with music, grab some gumbo at a local watering hole on Frenchmen and enjoy a live jazz soundtrack. 

Join the Celebration

Celebrate National Gumbo Day your way!

Build your perfect bowl with our gumbo builder to find out what makes your taste buds dance. 

With so many different variations, secret ingredients, and beautiful settings to eat it in, who wouldn’t want to experience all the authentic flavors in the birthplace of gumbo?

No matter how you stir it up, we’ve got a bowl with your name on it. Book your Louisiana getaway, and come try the dish that has captured hearts (and stomachs) for generations. We’ll save you a seat at the table!