Louisiana’s 10 Commandments of Gumbo

Gumbo weather is finally here. (Okay, it's really gumbo weather all year long for me but some people will fight me so I'll leave that debate alone for this story.)

This delectable soup/bisque/liquidy goodness is one of the most beloved entrees here in the great state of Louisiana. People come from around the globe to sample this Bayou State favorite.

But we protect its qualities. Certain things belong in gumbo and some things that you dare not include, or it's back to that fightin' thing I mentioned earlier.

If you search "Gumbo" on the internet, you may see it defined as such:

Gumbo consists of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions.

There are right and very wrong ways to make, serve, and eat gumbo. We all have learned different tricks from our family members before us.

But there are things that you must absolutely always do...or not do when making, serving, and eating gumbo. This is the way.

So let's enlighten the children from near and far so they never make a faux pas, on the "10 Commandments of Gumbo."