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“Gram and Aunt Rachel got a big bucket of gumbo on the way home ... and we ate it out of the container with plastic spoons in front of the clubhouse TV, watching episode after episode of Jeopardy!, none of us wagering any answers. Gull sat in my lap and picked out the okra.” — Tennessee Hill, Girls with Long Shadows: A Novel, 2025

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Gumbo refers to an aromatic soup of the Creole cuisine of Louisiana, combining African, Indigenous North American, and European elements. It takes its name from the American French word gombo, which in turn is of Bantu origin and related to the Umbundu word ochinggômbo, meaning “okra.” Okra usually plays a starring role in gumbo as a thickener (unless the soup is thickened by filé, powdered young sassafras leaves) alongside the holy trinity of celery, onion, and bell pepper, and any number of additional ingredients, from seafood (shrimp, crab, or oysters) to meat (chicken, sausage, duck, or game) to leafy greens. The variety of ingredients and ways to prepare the dish eventually led to the figurative sense of gumbo referring to a variety, mixture, or mélange of things, as in “a gumbo of ideas.”