
The Native-American Origins of Gumbo - DoreenMichele
https://www.atlasobscura.com/articles/native-american-gumbo
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rmason
There are few dishes that bring so much pleasure than gumbo. The best gumbo
(and best Cajun music) is from Lafayette in the SW part of the state.

Only found one chef in Michigan who could make a really good gumbo and he's a
Louisiana native. Sadly he's gone back down there. Just aren't enough people
in Central Michigan area who like Cajun food enough to make a successful
business.

~~~
7thaccount
Anywhere Lafayette (wife's family owns a famous Cajun restaurant there) or
further South is fine as you'll essentially be in Cajun Country. If they sell
cracklings or Boudin by the side of the road instead of snowcone stands,
you're in the right place.

Lafayette, Baton Rouge, New Orleans are all great. The middle of the state
(Alexandria region called Cenla for Central Louisiana) is a mixture of south
Louisiana influence and the more Northern influences, so the Cajun influences
are there, but watered down. Northern Louisiana is nothing like the rest of
the state. With the exception of Shreveport and Monroe (maybe Ruston) it is
mostly small towns and has a very Bible belt feel to it. Some call it "South
Arkansas" as it has more in common with that region.

I've had gumbo and jambalaya made by Cajun family and the best places in the
South and it's much better than anywhere else in the US when it is made
properly. I've had plenty of what's called gumbo/jambalaya in other southern
states and it is good, but doesn't quite taste right.

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neverartful
Lafayette is indeed the heart of Cajun Country (Acadiana). Although it spills
over in various degrees to other parts of the state, Acadiana itself is a
well-defined, specific area that includes Lafayette, Carencro, Breaux Bridge,
St. Martinville, New Iberia, Abbeville, and Crowley (this list is not
exclusive, but just to give the idea).

Baton Rouge and New Orleans are most definitely not Cajun. Sure, you'll find
pockets of authenticity, but generally speaking they're not. New Orleans is
Creole, a mixture of various influences but primarily French, Spanish, and
Native American. There are other parts of the state that have a fairly pure
French heritage that are not Cajun nor Creole (towns in the central part of
the state like New Roads and Ville Platte).

'Cajun' is the one that is most well known, but Creole and non-Acadian French
(ancestors came directly from France, not exiled from Nova Scotia) also have
outstanding cuisine. Some of this may feel like splitting hairs, but the
distinctions are important for some of the Louisiana natives.

~~~
7thaccount
There's a large Cajun influence in both places. You're of course correct that
I didn't cover the creole part. I was mainly using the term "Cajun" in a
general sense which although not super correct is how people generally use it.

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29athrowaway
Many Native American tribes do not sell food. They prepare it and share it
with their community. This is why it is hard to find authentic Native American
restaurants.

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082349872349872
some gumbo-adjacent tracks:

Water Song:
[https://www.youtube.com/watch?v=SobKHw72aBo](https://www.youtube.com/watch?v=SobKHw72aBo)

Mardi Gras Indians:
[https://www.youtube.com/watch?v=tkBEpSNXGuw](https://www.youtube.com/watch?v=tkBEpSNXGuw)

Hank Sr.:
[https://www.youtube.com/watch?v=xnKOVPXhlnE](https://www.youtube.com/watch?v=xnKOVPXhlnE)

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fiblye
Sassafras leaves also make a great tea.

Plenty of online mentions of sassafras tea involve using the root, but using
leaves seems to be less known. It’s much easier to make (just pick a few
leaves) and the taste is much better than the root, especially with a spoonful
of sugar added.

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bitwize
Finally, a Hackernews article I can share with my girlfriend, who is from
Louisiana and very in touch with their culinary (and other cultural)
traditions!

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JulianMorrison
I remember reading that a lot of "soul food" and Southern poor-people / great
depression food, like succotash, is native in origin.

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jasonwatkinspdx
Foodways can be really complex an interesting. In the case of the culinary
traditions you're talking about, it was a collision between native, african,
and european flavors and techniques.

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zackkatz
Do be aware: sassafras has mild carcinogenic properties.

> Sassafras is classified as a carcinogenic substance. It caused liver cancer
> in laboratory animals. The risk of developing cancer increases with the
> amount consumed and duration of consumption.

[https://www.mskcc.org/cancer-care/integrative-
medicine/herbs...](https://www.mskcc.org/cancer-care/integrative-
medicine/herbs/sassafras)

~~~
afranchuk
We can never be too certain of anything, but I believe that the carcinogenic
claims are based on a faulty study from the 60s that was later largely
disproven in the late 70s, but the FDA never changed their guidance. I don't
have the drive to find the studies in question right now (sorry :( ), but I
think it came down to the mice they tested having particular metabolizers that
humans do not. That, and they gave them very high concentrated doses, because
for some reason they were all about that method. I certainly don't ingest
things that way :)

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xenihn
Anyone have recs for a good place for gumbo that I can get through DoorDash in
SF?

There was a place in Los Angeles that I went to once many years ago. It was
great, but I don't remember the name.

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madengr
Here is my recipe. I don’t use any oil in the roux. Stock is from the shrimp
heads, with file’ at the end.

[https://youtu.be/hzzZJwKz5W0](https://youtu.be/hzzZJwKz5W0)

~~~
PTOB
File at the end is the best. It just gets lost otherwise.

