Gumbo is a stew or soup that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.