Creole shrimp gumbo
Cajun gumbo blends cooking styles from different parts of the world. The word "Gumbo" originates from the original African word for okra, which was brought to America by slaves, and is a gumbo staple. The roux, a thickener made of flour and oil, is French in origin, originating with the French settlers of Louisiana, and the file (pronounced fee-lay) powder, made of dried, ground sassafras root and leaves, is American Indian - a true American melting pot. In line with its African roots, Creole gumbo is traditionally served over rice or other starch.
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