Dictionary definition of Gumbo, a noun. Taken in part from the Answers.com Health Library:

1. Chiefly Southern U.S. (Derived originally from the African-related word for Okra).
2. A soup or stew thickened with okra pods. Also called okra. (okra = gumbo, gumbo = okra)
3. Chiefly Mississippi Valley & Western U.S. A fine silty soil (gumbo soil or just "gumbo"), common in the southern and western United States. This soil forms an unusually sticky mud when wet and okra (gumbo) is sticky and that it is why it thickens gumbo.
4. Gumbo. A French patois spoken by some Blacks and Creoles in Louisiana and the French West Indies.

[Louisiana French gombo, of Bantu origin; akin to Tshiluba ki-ngumbo, okra.]

Good Luck Good Friday Gumbo

[Gumbo Z'herbes, also known as Green Gumbo or Gumbo Vert]

Serves 10 - 12

Good Luck Gumbo is a dish of smothered greens served on Good Friday near the end of Lent with 7 vegetables for Good Luck. The vegetables can all be greens, but must be 7 different greens.

INGREDIENTS

The Seven Greens of Good Luck

3-4 pounds of Greens in bunches. Choose from collard greens, dandelion greens (if you have any in March or April), mustard greens, spinach, parsley, fresh Cilantro, beet tops, carrot tops, and turnip tops. Seven is enough for a good flavor meld and for "Good Luck on Good Friday."

Use 3 cups of water and rinse the greens in your sink and then strain with a colander to remove all grit and dirt. Repeat 2-3 times if you need to do so.

The Roux (All good gumbos got roux)

• 1 cup vegetable oil, or EVOO or butter
• 1 cup all-purpose flour

The Trinity (Onions, Bell Peppers, and Celery - all rouxs are happy with the Trinity)

• 1 medium Spanish onion, diced
• 1 bunch of scallions with the white and green portions diced
• 1 large green bell pepper, diced
• 4 large ribs celery, diced

What Else

• 1 cup diced tomatoes, canned or fresh
• 2 garlic cloves, diced
• 2 cups water or vegetable broth or shrimp broth
• 2 teaspoons kosher salt, regular is OK too
• 2 Tablespoons Cajun seasoning
• 2 dried bay leaves
• 1 Tablespoon thyme
• ¼ cup file powder, and set it on the table for those that want more [some people do not use the file on Good Friday; they want a clearer broth. IN addition, file favors meat and some do not eat meat until Easter Resurrection Day after Lent is over]
• red or green Tabasco to taste
• Okra for thickening if you want a thicker meal. Optional.

In some African regions, the word for Okra sounds like Gumbo, like ki-ngumbo in one place. So, the gumbo dishes take their name from the okra vegetable.

OPTIONAL FOR MEAT EATERS

2 cups de-veined and rinsed shrimps

1 pound andoullie sausage, sliced [you can find vegetarian sausage these days, as well]

Make a roux. Put the oil into a large, thick-walled pot and heat through over medium-high heat, then add the flour a little at a time and keep stirring or whisking until it is light brown like the color of peanuts and do not over cook. The darker it gets, the smokier the flavor and this is to be a lighter dish.

Then add the Trinity items and continue to stir. The items may ball up into one piece, but that's ok. When it is all mixed well, add two cups water or broth and stir. Add your clean greens after torn into ribbons. Add the other ingredients now and stir. Cook until the greens are tender and liquid reduces slightly. It will have the consistency of soup rather than stew.

Serve over either white rice or potato salad.

Warm Cajun Potato Salad

Serves 8-10

• 5 lbs redskin potatoes
• 2 cups vegetable or chicken broth
• 1/2 lb bacon, diced
• 1 Spanish onion, diced
• 1/2 cup vegetable or olive oil
• 1/3 cup apple cider vinegar
• 1 Tbsp sugar
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper

• Put unpeeled potatoes in a large pot and cover with cold water. Add some salt. Bring to a boil and boil gently for 15 minutes until fork tender.
• Drain potatoes and peel them while they are still warm. Then slice them and place them in a large mixing bowl.
• In a large skillet, cook bacon until crisp and spoon the bacon and 1 Tbsp of the bacon grease over the potatoes.
• Finally, add the broth, onion, oil, vinegar, sugar, salt and pepper.
• Mix everything well and toss gently.
• Serve warm with gumbo and cornbread.

Okra, Corn, and Jalapeno Salsa

Serves 8, with corn bread

• 1 Tbsp olive oil
• 1 cup fresh yellow corn kernels or 1 cup canned corn
• 3 cups diced okra
• 1 cup chopped spinach
• 1/2 cup pickled jalapeno pepper slices
• 1 large chopped fresh tomato (don't use canned - it will turn out mushy)
• 1 Tbsp fresh lime juice
• 1/4 tsp cayenne pepper
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 garlic clove, diced

Heat oil in a large skillet over medium-high heat. Add the corn and sauté 3 min. Add the okra and sauté another 3 min. Stir in the spinach and jalapeno peppers and cook another 2 min. Remove skillet from heat and stir in the chopped tomato and all remaining ingredients.

Serve with cornbread and gumbo.