Gumbo is a savory, spicy, meaty, thick, and deeply flavorful Southern stew, traditionally served atop a bed of white rice, topped with parsley, and spiced with a distinct Cajun creole seasoning blend.    The name “gumbo” originates from the Central Bantu West African word for okra. Much of the quintessential gumbo flavor comes from what’s called the “holy trinity” of Creole cooking: onions, celery, and bell peppers, with a hefty side of fresh garlic, andouille sausage, and seafood. So, when we were asked to make a plant-based low FODMAP version of this Louisiana classic, we were excited by the challenge!    There are two key components to a classic, New Orleans style gumbo: the texture, and the flavor. To achieve the thick texture of a traditional gumbo – without the FODMAPs – we opted to make a low FODMAP roux in addition to low FODMAP servings of chopped okra. Then, to hit that allium-rich Cajun creole flavor note, we busted out all the stops with low FODMAP onion and garlic swaps, including scallion greens, chives, leek tops, Low FODMAP Garlic-Infused Oil and asafetida.