There’s a reason why seafood gumbo is such a popular dish, not only in Louisiana where it first originated from, but anywhere else where they may love a good seafood dish. Its history is just as rich as its soup is, too, which has become a great platform to showcase the many various cultural influences that have touched Louisiana.
French Connections
It’s been said that the gumbo may actually have been a direct byproduct of the bouillabaisse, the equally famed French seafood soup. There are many similar elements in both variations of soup, although the roux (soup thickener) in the gumbo is a lot richer and darker than in the French version.
http://www.tackyjacks.com/blog/entry/orange-beach-restaurants-enjoy-a-taste-of-louisiana-with-seafood-gumbo
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