Grandma says it starts with the roux, the base. The caramel colored goodness which is the beginning of all Cajun cooking. “Stir it low and slow,” she chides. It takes time and variety to make a good pot of gumbo — just like the culture of South Louisiana.

This multi-cultural blending of the French and Spanish, along with Acadians from Nova Scotia, and African-Americans brought as slaves has created a pot of different personalities and cultures that make South Louisiana something unique.

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