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Gumbo is a stew or soup associated with southern Louisiana since the 18th century.

It consists
primarily of meat or shellfish, a strongly flavored stock, a thickener, celery, bell peppers, and onions.
The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw
word for fil(kombo). Several varieties exist; Creole gumbo generally contains shellfish and
tomatoes, while Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or
fowl. Sausage or ham are often added to gumbos. After the base is prepared, the vegetables are
cooked down, and meat is added. The dish simmers for a minimum of three hours, with shellfish and
some spices added near the end. It is traditionally served over rice. The dish combines ingredients
and culinary practices of several cultures, including French, Spanish, German, West African, and
Choctaw. It was first described in 1802, and was listed in various cookbooks in the latter half of the
19th century. Chef Paul Prudhomme's popularity in the 1980s spurred further interest in gumbo. The
dish is the official cuisine of Louisiana.

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