A State-by-State Guide to the Most Iconic Foods in America

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Louisiana: Gumbo

Louisiana’s most iconic food is gumbo, a soul-warming dish that embodies the state’s Creole and Cajun culinary heritage. Gumbo is a thick, savory stew often cited as “Louisiana in a bowl,” and every family or chef has a personal spin on it. At its core, gumbo starts with a deeply browned roux (flour cooked in fat) that gives it a distinctive rich flavor and color. Into that goes the “holy trinity” of Louisiana cooking – diced onion, celery, and bell pepper – sautéed until tender. The broth is typically seasoned with bay leaf and spices, and filled with an array of proteins: you might find smoky andouille sausage and chicken in a Cajun gumbo, or plump Gulf shrimp, crab, and oysters in a Creole seafood gumbo. Okra or filé powder (ground sassafras leaves) is often added for thickness and signature taste. Gumbo is traditionally served over a mound of rice, making it a complete and filling meal. It’s the star of many a Louisiana gathering, from family reunions to Mardi Gras parties, and locals will playfully argue over whose mama makes the best gumbo. One spoonful of this aromatic stew – with its blend of French, African, Spanish, and Native American influences – and you’ll understand why gumbo is the pride of Louisiana’s kitchens.