Gumbo is the heart and soul of Louisiana cuisine. It’s a dish that tells a story—a melting pot of French, African, Spanish, and Native American influences. At its core, gumbo is a hearty stew made with a rich, dark roux, the “holy trinity” of vegetables (onions, bell peppers, and celery), and a protein of your choice (shrimp, chicken, sausage, or even all three!). It’s often thickened with okra or filé powder and served over a bed of fluffy white rice. This version uses shrimp, crawfish, lobster, crab meat and andouille sausage for a hearty, smoky flavor, but feel free to use chicken if you’re not a seafood fan.