Good ole Louisiana gumbo. Gumbo may have derived its name from the Choctaw word for filé, "kombo". Some culinary experts in the early 20th century, including Celestine Eustis, maintained gumbo including Filé powder was an early special-occasion dish for native tribes. This is further implied by a late 18th-century Creole practice. At that time, rice was a luxury for many Creoles. They served gumbo over corn grits, or corn fritters, a pairing common in the stews of native tribes.
