Debuting in the late 18th century, this savory Creole stew is a melting pot of French, Spanish and African flavors. Its name derives from gambo (a Bantu word for "okra"), the ingredient traditionally used to thicken the dish. Although every Louisiana cook swears by a signature version, gumbos are united by the use of a rich, dark roux, and nearly all include fresh Gulf Coast shrimp or crayfish. Other than that, almost anything can go into the cooking pot.
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