To try Regina's traditional gumbo recipe, click here.
In the South, specifically South Louisiana, gumbo is polemical as religion, politics, SEC football, barbecue sauce, and biscuits. As the writer here, my intention is not to create controversy but to share my understanding of what I personally think defines it.
We are always influenced by our memories of the first time we ate a particular dish, and I always hope that most people are introduced to proper preparations of regional foods. My father was from South Louisiana, so I was introduced to gumbo in my dad's kitchen and the kitchen at my great aunt's house in Opelousas, Louisiana. Even if my introduction was in a valid gumbo-cooking region, family members did not agree on every thing about gumbo. I remember that as far back as when I was just seven or eight years old there were many conversations between my grandmother and father criticizing each other's gumbo. Food discussions become quite passionate when you are talking about a well-loved, familiar dish.
I have to admit, now that I have been making gumbo for over 35 years, that my father, J.P., would probably not approve completely of the way my gumbo has evolved. I started with J.P.'s gumbo, and when I first started making gumbo, every gumbo I made was different. You think you do everything the same way, but sometimes it is thinner or thicker, spicier or saltier. But, like most things, the more you do it the more consistent it becomes. I started getting it down to a science, my science, which is not universal. I will share some thoughts and my recipe for gumbo with you.