Tribute to New Orleans cuisine. Queen of the Cajun, Creole, and gumbo z'herbes. New Orleans Mammy with gumbo recipe in the bag - shellfish, fish, crabs, tomatoes oysters, hot peppers, etc.
Most every family in New Orleans has its own unique gumbo recipes. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo varies but often has a dark roux with either shellfish or fowl. Cane River Creoles make a gumbo focused much more on filé. Sausage or ham and vegetables might be added to gumbos of either variety, along with spices. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens sometimes thickened with roux.