noun,plural gum·bos. a stew or thick soup, usually made with chicken or seafood, greens, and okra or sometimes filé as a thickener.

Creole gumbo Creole gumbo: A true New Orleans Creole gumbo starts with a lighter roux - meaning a shorter-cooked roux with a less intensely toasty flavor - ham or chaurice (spicy fresh-pork sausage), okra, and tomatoes, all simmered in a flavorful stock. The protein in Creole gumbo is often seafood, such as shrimp, oysters, and crab.

Enriched Bleached Wheat Flour (Wheat & Malt Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Wheat Flour, Salt, Corn Starch, Sunflower Oil, Red and Green Bell Pepper, Spices (Including Paprika, Red Pepper, Chili Pepper), Yeast Extract, Soy Sauce (Wheat, Soybean, Salt), Garlic & Malted ...

Most food historians agree that this popular South Louisiana dish has its origins in West Africa. Consider the word “gumbo” which comes from the West African word “ki ngombo” for “okra”. West Africans used okra as a thickener in their version of the dish.

Gumbo is a hearty stew made from combinations of seafood, meat (such as andouille, chicken and ham) or vegetables that's served hot over cooked rice. Gumbo can be thickened with okra, file, or a roux, a French and Creole method of cooking equal parts flour and fat.

It represents the intersection of three cultures - European, Native American, and West African - that created what we know today as Southern cuisine. "These days, gumbo is closely associated with Louisiana and, more specifically, with Cajun cuisine, and for good reason.

Ingredients. Salt, Spices (Including Chili Pepper, Red Pepper and Paprika), Dextrose, Garlic, Sugar, Onion, Disodium Inosinate & Guanylate (Flavor Enhancers), Extractives of Paprika, and Natural Flavor.

Gumbo is a hearty stew made from combinations of seafood, meat (such as andouille, chicken and ham) or vegetables that's served hot over cooked rice. Gumbo can be thickened with okra, file, or a roux, a French and Creole method of cooking equal parts flour and fat.

gumbo, an aromatic soup-stew characteristic of the Creole cuisine of Louisiana, combining African, American Indian, and European elements. It takes its name from a Bantu word for okra, one of the dish's typical ingredients, which is prized for its ability to give body to a sauce.

Most food historians agree that this popular South Louisiana dish has its origins in West Africa. Consider the word “gumbo” which comes from the West African word “ki ngombo” for “okra”. West Africans used okra as a thickener in their version of the dish.

New Orleans Zatarain's is known for delivering the authentic flavors of New Orleans to dinner tables nationwide, and we think it matters that our products are made by New Orleanians in New Orleans, the city our company has called home for more than 125 years.

It was founded as a grocery by Emile A. Zatarain Sr., in 1886. He created a formulation for root beer that became popular regionally after its introduction at 2:30 p.m. on May 7, 1889, at the Louisiana (Purchase) Exposition under the brand Papoose Root Beer, for which he took out a trademark.

Gumbo is derived from the word “gombo,” which translates to “okra” in many West African languages. The earliest recorded recipes for the dish include okra as a main ingredient, not necessarily as an afterthought or add-in by a cook who is being inventive or cleaning out their refrigerator.

Emile A. Zatarain Sr. According to Zatarain's history, the company started in 1889 when Emile A. Zatarain Sr. invented and trademarked a root beer he called Pa-Poose.