Gumbo represents the diversity of old Louisiana. The roux came from the French. The name ‘gumbo” is a West African word for okra (so please put some okra in your gumbo). Filé (dried, ground sassafras) was probably added by the Choctaws or other local Native Americans.
This dish has been on event menus in Louisiana since 1803, but it is probably much older. Gumbo supersedes race, religion, politics, or class. It is loved by rich and poor alike of all ages, and made slightly different by every cook who takes up the ladle. In 1885, Lafcadio Hearn’s La Cuisine Creole featured multiple gumbo recipes using a variety of ingredients, including: chicken, ham, bacon, oysters, crab, shrimp, and beef. What’s your favorite mix?

Music Du Jour: Gumbo playlist and other New Orleans street jazz.

Films Du Jour:

• Gumbo (a documentary). Here’s a Gumbo book by the same director.
• The Big Easy
• A Streetcar Named Desire
• Girls Trip
• Sex, Lies, and Videotape

Give your Gumbo Party a smell of New Orleans.

Snacks du Jour: Here are Emeril’s gumbo recipes.

Cocktail Du Jour – Death in the Afternoon

Designed by Earnest Hemmingway and paired with gumbo by NewOrleans.com:

• 1 oz absinthe
• 5 oz champagne

Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Hemmingway says drink three to five of these, very slowly.

Mocktail Du Jour – Death in the Afternoon

• 1 or two drops of licorice extract
• 5 oz non-alcoholic sparkling wine

Beer Du Jour

A Doppelbock is the beer traditionally paired with gumbo.

Wine Du Jour

Chenin Blanc (white) or Beaujolais (red)

Use freshly squeezed citrus in your cocktails and mocktails when called for – It makes such a difference! Here’s a reliable and inexpensive juicer.

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Photo attributions: “Rajun Cajun Gumbo #1” by ilovememphis is licensed under CC BY-ND 2.0