Louisiana declared gumbo the official state dish in 2004, but it’s been a staple of Cajun and Creole cuisine for much longer.

While the exact origins of the dish are unclear, the name comes from the West African Bantu word for okra, “ki ngombo,” which was (and still is) used as a thickener in some recipes.

While every restaurant has their own variation, most start with a roux base, the French “trinity” of onions, bell peppers and celery, and a dash of filé powder. Chefs across the state are cooking up creative renditions, but the two you’re most likely to see are seafood gumbo or chicken and sausage gumbo.