Gumbo is one of Louisiana’s defining dishes: a one-pot stew that sums up the state’s mixed heritage. French technique, Spanish influence, Native American spice and European smoked sausage all play a part – even the name ‘gumbo’ derives from the West African name for okra, a key ingredient. There are many variations, but two broad styles: Creole, which is lighter with a tomato base, and Cajun, which is darker, smokier and centred around a ‘dark roux’
