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“The great dish of New Orleans, and which it claims having the honor of invented, is the GUMBO. There is no dish which at the same time so tickles the palate, satisfies the appetite, furnished the body with nutriment sufficient to carry on the physical requirements, and costs so little as a Creole Gumbo. It is a dinner in itself, being soup, piece de résistance, entremet and vegetable in one. Healthy, and not heating to the stomach and easy of digestion, it should grace every table.”
William H. Coleman, ‘Historical Sketch Book and Guide to New Orleans and Environs’ (1985)
“Gumbo, of all other products of the New Orleans cuisine, represents a most distinctive type of the evolution of good cookery under the hands of the famous Creole Cuisinieres of old New Orleans.”
‘The Picayune’s Creole Cook Book’ (1901)
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