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Emeril Lagasse's guide to the best gumbo in New Orleans

There are few things that New Orleanians feel more passionately about than their hometown's famous cuisine – unsurprisingly, since the city's historical blend of cultures has given rise to a vast array of destination-worthy dishes.

Beignets, jambalaya, étouffée, po'boys, king cake and muffuletta are just a few of the city's culinary stars; their flavours reflecting its Creole, Cajun, West African and French heritage. But only one iconic NOLA dish has been named the official dish of the state of Louisiana: gumbo.

Gumbo is a thick meat, seafood and vegetable stew whose name derives from ki ngombo, the word for okra in many West African languages. It has French and West African roots, and both Cajuns (an ethnic group of Acadian descent) and Creoles (people of mixed European, African, Caribbean and Native American ancestry) make the dish. The first recorded mention dates to the early 19th Century when it was served at a gubernatorial reception in New Orleans.

There are countless variations of the Louisiana classic and no shortage of opinions on the right way to make it, but gumbo almost always starts with a roux: flour cooked in fat that forms the base of the dish. The other consistent element: the "holy trinity" of onion, celery and green bell pepper, ever-present in Cajun and Creole cuisine. The proteins range from seafood or poultry to ham or beef, veal or game – or a combination thereof. Tomatoes may or not be used depending on the particular preparation, but you'll often find the eponymous okra – a savoury pod-shaped green fruit that gives the stew its unique flavour.

NOLA-based chef Emeril Lagasse – famed for bringing Creole and Cajun cuisine into America's homes via his acclaimed, long-running television series, Emeril Live – has been making and eating gumbo since he moved to New Orleans in 1982. "I eat it five times a week and make it at home, but there is excellent gumbo all over the city," he says. Though he appreciates traditional gumbo – served over rice – Lagasse offers a modern take at his flagship restaurant, Emeril's, which he says has evolved quite a bit since the space first opened in 1990. "It used to be made with seafood," he says, "then we switched to chicken sausage and now it's made with lobster."...

Select all correct answers for each question based on the text.

What is the official dish of the state of Louisiana?

What does the word “gumbo” originate from?

What is the essential base of gumbo?

What does the "holy trinity" in Cajun and Creole cuisine consist of?

How has Emeril Lagasse changed his gumbo recipe at his restaurant?

Which cultures have influenced New Orleans cuisine?

What are some typical ingredients found in gumbo?

Which of the following statements about gumbo are true?

Where was gumbo first officially mentioned?

What cooking techniques are commonly used in making gumbo?

Gumbo is made with a variety of proteins, including seafood, poultry, and beef.

The first mention of gumbo was in a Cajun cookbook from the 18th century.

Emeril Lagasse has been cooking gumbo since the 1990s.

The name "gumbo" comes from a French word meaning "stew."

Tomatoes are always included in gumbo recipes.

What dish is the official dish of Louisiana?

Which chef popularized Creole and Cajun cuisine through a TV show?

What plant is often added to gumbo to give it a unique flavor?

In which city was gumbo first recorded?

What is the base of gumbo made from flour cooked in fat called?