What you'll find in a good gumbo includes the holy trinity (onion, celery, and bell pepper), seafood, chicken, sausage, and a thickener such as a roux of flour and oil.

For the old school, 10 vendors will also dish up bowls of traditional favorites: gumbo z’herbes, seafood, chicken and sausage, Creole file and dark roux with sausage gumbo.

I'm not sure when I first learned to cook gumbo, but I did pick up a few tips and tricks from many people along the way. I think the person who taught me the most, though, was my stepdad, Scott ...

After the gumbo has simmered for 30 minutes, add 4 pounds of raw peeled and deveined shrimp, return to a boil, then immediately reduce heat and simmer on low another 5-10 minutes.

Gumbo: an iconic Creole and Cajun soup usually made with seafood, meat, and Andouille sausage. Gumbo is made with a medium or dark roux and is often thickened with filé or okra.

Her recipe is supposed to be easy and fool-proof, and she uses a brilliant method to make a roux. But is she telling the truth about making the best gumbo? You be the judge.