The Great Gumbo Debate: Stirring the Pot in New Orleans

In New Orleans, there are a few things you just don’t mess with: Mardi Gras, second lines, and someone’s gumbo recipe. Ask five locals how to make it, and you’ll get seven opinions and a heated argument over whether tomatoes are a sin and if it’s ok to use store-bought roux (spoiler: no, it is not). Around here, gumbo isn’t just food—it’s a full-contact sport, passed down through generations and debated with more passion than most political campaigns.

Even Saints legend Drew Brees has chimed in on the great gumbo controversy, because apparently quarterbacking a Super Bowl isn’t as stressful as choosing between rice and potato salad in your bowl. That’s right—potato salad in gumbo is a thing, and yes, people have lost friends over it.

In this article, we’ll break down what gumbo actually is, how it differs from jambalaya, why it means so much to New Orleanians, and which version you absolutely must try—assuming you’re brave enough to take sides.

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So, What Is Gumbo?

If you’ve spent more than five minutes in New Orleans, you’ve probably heard someone talking about gumbo. At its simplest, gumbo is a hearty, flavorful stew usually served over rice. But really, it’s so much more than that.

Gumbo has roots in a mix of traditions—African, French, Spanish, and Native American, all thrown into one pot. The name likely comes from a West African word for okra, which makes sense since okra is often used to thicken it. Some folks use filé powder instead (that’s ground-up sassafras leaves), and others just stick with a dark roux—basically flour and fat cooked until it turns deep brown and smells kind of nutty and amazing.

You’ll usually find a mix of the “holy trinity” (onions, bell peppers, and celery) as the flavor base, and then it’s all about what’s added next: seafood, sausage, chicken—sometimes all three. It just depends on who’s making it and what part of Louisiana they’re from.

Now, people often confuse gumbo with jambalaya, but they’re definitely not the same thing. The biggest difference? In gumbo, the rice is cooked separately and served under the stew. Jambalaya cooks everything together in one pot—meat, veggies, and rice—so it ends up more like a spicy, flavorful rice dish than a stew. Gumbo is wetter and soupier; jambalaya is thicker and more like a meal you can eat with a fork.

Both are delicious, and both are deeply Louisiana. But when in doubt, just try both—and ask a local what they think. You’re sure to get a great story along with your meal.

The Gumbo Debates: Stirring the Pot

This dish inspires serious opinions—and sometimes even friendly feuds. Everyone has their own take, and they’ll defend it with passion (and maybe a little sass).

First up: the roux. Some swear by a light brown roux, while others cook it dark as chocolate for that deep, nutty flavor. Then there’s the thickener question—okra or filé? Some folks pick one, some use both, and others say, “Forget it, my roux does all the work.”

Next up: what goes in it. Seafood gumbo? Chicken and sausage? Both? Technically, tradition says you pick one or the other, but plenty of people mix it up. There’s also the matter of tomatoes—Creole gumbo sometimes includes them, especially around New Orleans, but Cajun purists will tell you that tomatoes have no business being in a gumbo.

And then… there’s the great rice vs. potato salad showdown. Yes, some people serve their gumbo with a scoop of potato salad right in the bowl, and yes, it’s a thing. Even Drew Brees weighed in on this one—he’s Team Rice, for the record—but honestly, it’s a battle best settled with a taste test.

So… Which Side Are You On?

Here’s the thing: there’s no one right way to make gumbo. It’s shaped by where you’re from, who taught you to cook, and what you grew up eating. Some recipes go back generations, and some are made up on the spot with whatever’s in the fridge.

So instead of picking a side, just grab a spoon and start exploring. Try a Creole gumbo with crab and shrimp. Then go find a spicy Cajun version with chicken and sausage. Ask locals what they think!

Tips for trying Gumbo when Visiting New Orleans

If you’re in New Orleans and want to really understand gumbo, don’t just order one bowl and call it a day. Make it an adventure. Here are a few tips:

Try different styles. Some restaurants serve classic Creole gumbo, others lean more Cajun. The difference? Creole versions tend to be a bit fancier, maybe with tomatoes or seafood. Cajun gumbo is often darker, spicier, and more rustic.
Experience a Food Tour. Food and cocktail tours are crazy fun and a great way to try many different foods and restaurants in the area. While there are many tour companies offering tours, we recommend going with our friends at Doctor Gumbo Tours. Their guides are fun, knowledgable, and know all the best spots.
Hit a festival. If you’re lucky enough to be in town during a gumbo cook-off or food fest, go. You’ll get to taste tons of variations and maybe hear a few good-natured arguments along the way.
Try the potato salad thing. Even if you’re skeptical, give it a shot. You might be surprised.

At the end of the day, gumbo is about coming together, sharing a meal, and maybe debating a little along the way. Welcome to New Orleans—grab a bowl and dig in.

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