Gumbo is a stew that originated in the state of Louisiana in the United States. It is believed to have developed in the 18th century among African American and Native American communities in southern Louisiana. Gumbo typically consists of a strongly-flavored stock, meat or shellfish, vegetables like celery, bell peppers, and onions, and spices like bay leaves, thyme, and smoked paprika. It is served over rice and often made with roux, a flour and fat mixture used as a thickener. Gumbo is a popular dish in Louisiana and is widely considered to be a cornerstone of Creole and Cajun cuisine.