October 12th is National Gumbo Day! Originating in southern Louisiana during the 18th century, Gumbo typically consists of strongly-flavored stock with meat or shellfish, a thickener, and seasoned vegetables. The seasoned vegetables may include celery, bell peppers, and onions. In the Cajun cuisine, the trio is known as the “holy trinity. Most people serve Gumbo over rice. Gumbo is also usually categorized by one of the following types of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux (the French base made of flour and fat). The word “Gumbo” arose from a West African word for okra, forever linking the name of the dish with the ingredient. Whatever recipe you use, enjoy some delicious gumbo today … and tomorrow …. and the day after that … and the day after that …