Gumbo, a dish of African origin, has become a symbol of culinary pride for New Orleans.In its simplest description, a gumbo is a thick, brownish soup containing a mixture of rice, vegetables and meat or seafood. It is a ubiquitous fare in family gatherings in New Orleans and Louisiana. There may be some variations on the basic ingredient but there are two unchangeable rules that make a gumbo a gumbo:

 first, it must always contain rice and second, it must be always thickened with something. The roux, which in culinary terms means “a mixture of flour and fat cooked together and used for thickening sauces” was said to be the based of most New Orleans cuisines, particularly the gumbo.

Pinoy foodies can now have a taste of authentic gumbo at the Gumbo Restaurant located in three branches in Metro Manila (Mall of Asia, The Block, SM City North EDSA and Robinson’s Manila).

Gumbo attempts to capture the frivolous spirit of New Orleans not only through its food but through its interiors as well. Jazz and blues music perpetually fill the atmosphere while curios like antiques, hardbound books and old photo frames perfectly paint the multicultural picture of the so-called Crescent City.

All dishes served at Gumbo are flavored with spices and seasonings all imported from New Orleans One ingredient that gives the gumbo a distinct flavor is cayenne, a pepper whose flavor is very much different from that of Philippine varieties. When ordering gumbo at Gumbo, it is good to give instruction on the amount of cayenne dash you want on your dish. Filipinos without a doubt would take an instant liking for gumbo because it contains rice as a major ingredient. It has a rich flavor, which feels round in the palate and is a complete meal in itself.

Other must-try for first timers are the jambalaya (a rice dish with strong resemblance to the Spanish paella), which rivals gumbo for being synonymous with New Orleans cuisine, Chicken Limone, Fish and Chips, Crawfish Etouffe (pan-braised crayfish imported from New Orleans) and Bayou’s Stuffed Crab (crabmeat stuffed in crab shells). Just recently, Gumbo’s Managing Director Albert Alavera developed a new line of Creole and Cajun influenced dishes such as Seafood Boil, Seafood Sampler, and Ultimate Seafood Feast. The servings of desserts at Gumbo like in most American restaurants are huge. The Hot Chocolate Cake Ala Mode is served hot with a scoop of ice cream melting on its top—delightfully sinful indeed.