THE ART OF GUMBO
Some may tell a story through words, but in Lafayette, stories are best told through food—especially gumbo. And just like a story can be told many different ways, so can a gumbo be made. Whether it’s okra, wild wood duck and sausage, chicken and seafood, or green gumbo that you’re after, one thing is certain: Something this steeped in history is going to be tasty. According to folklorist John Laudun, “Gumbo is not a word, it’s a syntax, a way of putting something together.” While gumbo variations are mostly influenced by region, they do have one commonality: roux, a thickener made of flour that’s been slowly browned in oil. Like gumbo, roux varies, coming in different shades, thicknesses, and tastes—some are lighter, golden caramel in color, and often used in seafood gumbos,…
