Moreso than any other dish, the story of gumbo is the story of Cajun history in miniature. A complex melange of African, French, Native American and Spanish culinary traditions, gumbo trailed the Acadian diaspora down the Mississippi river, absorbing influences as deftly as the roux that (usually) forms its foundation absorbs flavors from other ingredients.
Join author and illustrator Jim LaBove as he shares the history of gumbo, along with his memories of eating and cooking gumbo while growing up Cajun in mid-20th-century Sabine Pass, Texas. Along the way, he’ll share authentic bayou Cajun gumbo recipes from his mother and aunt, as well as his own unique takes on the dish. This is The (Real) Gumbo Book: Best read with an open mind, but perhaps not an empty stomach.