this post was submitted on 11 Mar 2026
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I never quite figured out what Gumbo actually is, but I did have gator and fries in Texas once. It was alright. Nice herb and spice blend, a good sauce, and tasted like a bit richer chicken with a hint of flavor that resembled the smell one of my cats bring back from the forest sometimes.
Gumbo is a soup that is thickened with dark roux, and usually contains okra (also a thickener). I say "usually" because I understand some people omit okra or make filé gumbos or what have you. The word "gumbo" comes from the word for okra in various West African languages.
The choice of meats, proteins, and other ingredients is arbitrary. Throw in whatever you've got. More kinds of stuff is usually better. Chicken, sausage, and seafood are popular.
Gumbo typically has one of the three thickeners - being okra, gumbo filé, or roux. Although some gumbos might have more than one of those.
It's also worth nothing that there are two cuisines in southern Louisiana of note: Cajun, and Creole. Although all of these topics are very complex, I would simplify those two to say that Cajun tends to be country and Creole tends to be city.
A Cajun gumbo is more typically a dark roux, trinity (diced onion, bell pepper, celery), usually sausage, andouille being most popular, either chicken or seafood but sometimes both, and various herbs and spices.
A Creole gumbo tends to add okra, might skip the roux, often adds some lemon and basil, and often diced tomato. My family's recipe didn't have roux and used kielbasa and chicken breast for the proteins. My version includes roux (retaining the okra) and uses kielbasa and chicken thighs.
Gumbo should be served over rice.
I'm trying to give a bit more info while steering clear of arguments. Everybody has their own gumbo recipes, and I will absolutely eat the fuck out of any of them at least once, and probably many times :)
So again, adding on to the comment to which I'm replying, not disagreeing! :)