
The Louisiana Gumbo Bible: 10 Commandments for Authentic Flavor
Updated January 20, 2025) -
Gumbo weather is back and colder than ever (Though, to be honest, it’s gumbo weather year-round in my book—but I’ll save that debate for another day.)
Every Louisiana family has their own version of gumbo, and it's one of Louisiana’s most cherished recipes. Visitors from all over the world flock to the Bayou State to savor this iconic meal.
But here in Louisiana, we take our gumbo seriously. There are unspoken rules about what goes into it, and adding the wrong ingredient? Well, let’s just say that’s a recipe for a lively debate—or worse!
If you search "Gumbo" on the internet, you may see it defined as such:
Gumbo consists of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions.
There are right and very wrong ways to make, serve, and eat gumbo. We all have learned different tricks from our family members before us.
But there are things that you must absolutely always do...or not do when making, serving, and eating gumbo. This is the way.
So let's enlighten the children from near and far so they never make a faux pas, on the "10 Commandments of Gumbo."