Gumbo is a roux based thick soup or stew usually made with poultry or seafood. Commonly used meats include chicken, duck, or quail, and for seafood versions crab, crawfish, Scallops and/or shrimp. Secondary meats are added to give the gumbo a rich smoky flavor such as fresh or smoked sausage, tasso and/or andouille.

Cajun style gumbo is very dark, while Creole style is a medium brown and adds tomatoes during the cook.

Okra is sometimes used to thicken the gumbo with the roux. Filé powder made of ground dried sassafras leaves is sometimes added after the dish is served.

Creating great gumbo does not come down to one secret recipe. The real secret on how to make great tasting gumbo is soul. The great chefs will make delicious gumbo and every batch will be just a little bit different. Find and learn the basics of cooking and preparing gumbos and then experiment and put your soul into the cooking and it will be delicious. That being said, great gumbo starts with a great roux. This is one step in preparation that can not be rushed. In general, place a little oil and a little flour in the bottom of your stockpot and place on medium heat. As the oil starts to cook the flour, you will want to slowly stir the mixture around the bottom of the stockpot. Do not overheat and burn. Cook it low and slow. So when is the roux ready? There is no hard and fast rule, but a general rule of thumb has to do with the type of flavor you want it to add to the gumbo. For example, if you are using delicate ingredients like shrimp or crawfish, the roux may be ready when it turns to a golden color. But, if you are seeking deeper flavors with sausage and other meats, you may cook the roux until it turns a dark copper color. That is one of the great things about cooking gumbo is the unlimited level of flavors that can be built into the dish.