Grandma says it starts with the roux, the base. The caramel-colored goodness which is the beginning of all Cajun cooking. “Stir it low and slow,” she chides. It takes time and variety to make a good pot of gumbo — just like the culture of South Louisiana.
This multi-cultural blending of the French and Spanish, along with Acadians from Nova Scotia, and African-Americans brought as slaves has created a pot of different personalities and cultures that make South Louisiana something unique.