NATIONAL GUMBO DAY

National Gumbo Day

NATIONAL GUMBO DAY | OCTOBER 12

There's no better way to warm up from the inside out than with a soulful, steaming bowl of gumbo. On October 12th, we celebrate National Gumbo Day, a tribute to the official state cuisine of Louisiana and a true American culinary masterpiece. Forget everything you think you know about soup; gumbo is in a league of its own.

#NationalGumboDay

While recipes vary from family to family, every great gumbo is built on two sacred foundations. Every pot starts with the foundation of Cajun and Creole cooking of the Holy Trinity--a sautéed blend of diced onions, celery, and bell peppers. This aromatic trio provides the savory base for all the magic that follows. The true soul of a gumbo—and the source of many a friendly argument—is the thickener. There are three main traditions:

  1. Roux: The French foundation. A mix of flour and fat (like butter or oil) is cooked slowly until it reaches a specific color, anywhere from blonde to a deep, dark chocolate brown. A dark roux adds a rich, toasted, and nutty flavor.

  2. Okra: The African heart. This vegetable, when sliced and cooked, releases a natural thickener that gives the gumbo a silky texture.

  3. Filé Powder: The Native American secret. Made from dried and ground sassafras leaves from the Choctaw tribe, this earthy powder is typically stirred in at the very end of cooking (off the heat) to thicken the gumbo and add a unique, root beer-like scent.

Not all gumbos are created equal! The two main styles reflect the different regions of Louisiana. Creole Gumbo, often called "city gumbo," is a New Orleans style that includes tomatoes, which gives it a reddish tint. It often features a wider variety of seafood and meats (like shrimp, crab, and sausage) and typically starts with a lighter, peanut butter-colored roux. Cajun Gumbo hails from the countryside and bayous. This gumbo style is typically tomato-free and gets its deep, rich flavor from a very dark, smoky roux. It often focuses on chicken and spicy andouille sausage.

CELEBRATE NATIONAL GUMBO DAY

Ready to get in the spirit? Laissez les bons temps rouler!

  1. Simmer your own pot! This is the perfect day to fill your kitchen with the incredible aroma of a slow-cooked gumbo. Make a big batch—it's always better the next day!

  2. Host a friendly cook-off and invite friends over and have everyone bring their own version of gumbo. It’s a delicious way to see who reigns supreme.

  3. Find a restaurant that serves authentic Cajun or Creole food and treat yourself to a big bowl.

  4. Let the world know your gumbo secrets! Are you team Creole or Cajun? Roux, filé, or okra? Use the hashtag #NationalGumboDay to join the delicious debate on social media.

NATIONAL GUMBO DAY HISTORY

Gumbo gained national fame in the 1970s when the U.S. Senate cafeteria added it to the menu. Today, the passion is hotter than ever, with New Iberia, Louisiana, hosting The World Championship Gumbo Cook-Off every year.