Gumbo is a stew from Louisiana, USA, consisting of a strong stock, meat or shellfish, a thickener, and what Louisianians call the “Holy Trinity” - celery, bell peppers & onions. It’s categorized by the thickener used, okra, the Choctaw spice filé, or roux, the French base made of flour & butter. Creole gumbo contains shellfish, tomatoes, and a dark roux, file, or both. Cajun gumbo is based on a dark roux, made with shellfish or fowl. Sausage or ham might be added. Gumbo is traditionally served over rice, and combines ingredients and culinary practices of several cultures, incl. French, Spanish, German, West African & Choctaw. Gumbo may be based on traditional West African cuisines or may be a derivation of the French dish bouillabaisse, or both. It was first described in 1802.