Chicken and Andouille Sausage Gumbo
Gumbo is Louisiana’s official state cuisine and most residents make some version of it at home. But none of them are exactly the same. And no matter who you ask they will tell you that their grandma’s gumbo is the best. As with most cajun and creole dishes Gumbo uses The Trinity to create a base, but what gives gumbo and many other Louisiana dishes its distinct flavor is a dark roux. Chicken and Sausage gumbo is a standard on many Louisiana menus, and always made with Andouille, a spicy smoked sausage native to Louisiana. It’s meaty, rich, earthy and most of the time served over rice. You eat it with a spoon, but don’t walk around the streets of New Orleans calling it a soup unless you want to get the stink eye from a local.
INGREDIENTS: Onions, Bell Peppers, Celery, Scallions, Garlic, Parsley, Chicken Stock, Roux, Tomato Paste, Louisiana Spice Mix, Chicken, Andouille Sausage
Gumbo is Louisiana’s official state cuisine and most people in the state make some version of it at home. But none of them are exactly the same. And no matter who you ask they will tell you that their grandma’s gumbo is the best. As with most cajun and creole dishes Gumbo uses The Trinity to create a base, but what gives gumbo and many other Louisiana dishes its distinct flavor is a dark roux. Gumbo Boi’s seafood gumbo uses gulf caught shrimp and Louisiana crawfish tails. And he also makes his own seafood stock to finish up making the dish truly unique and completely pescatarian.
INGREDIENTS: Onions, Bell Peppers, Celery, Scallions, Garlic, Parsley, Seafood Stock, Roux, Tomato Paste, Louisiana Spice Mix, Shrimp, Crawfish
Chicken and Sausage Sauce Piquante
Sauce Piquante translates to Spicy Sauce but that isn’t altogether accurate. That’s not to say it isn’t picy, it is. But there is a lot more going on in this dish. Sauce Piquante is similar to Gumbo in that it uses The Trinity and a dark roux. But there are also tomato elements in the thick sauce which provides a brightness that complements the deep richness of the roux really perfectly. The Chicken and Sausage Sauce Piquante is meaty, rich, deep, bright and spicy.
INGREDIENTS: Onions, Bell Peppers, Celery, Scallions, Garlic, Parsley, Chicken Stock, Roux, Rotel, Tomato Paste, Louisiana Spice Mix, Chicken, Andouille Sausage
Seafood Sauce Piquante
Sauce Piquante translates to Spicy Sauce but that isn’t altogether accurate. That’s not to say it isn’t picy, it is. But there is a lot more going on in this dish. Sauce Piquante is similar to Gumbo in that it uses The Trinity and a dark roux. But there are also tomato elements in the thick sauce which provides a brightness that complements the deep richness of the roux really perfectly. Gumbo Boi’s seafood sauce piquante uses gulf caught shrimp and Louisiana crawfish tails. And he also makes his own seafood stock to finish up, making the dish truly unique and completely pescatarian.
INGREDIENTS: Onions, Bell Peppers, Celery, Scallions, Garlic, Parsley, Seafood Stock, Roux, Rotel, Tomato Paste, Louisiana Spice Mix, Shrimp, Crawfish
Grillades and Grits (or Rice)
The exact origins of this dish are a mystery. Grillade is the french word for grilled. So maybe early on people would grill some meat for breakfast and maybe they would eat it with grits, who really knows. What is indisputable is that Grits and Grillades have become a standard Louisiana dish most often served for brunch, but I promise you’ll love this dish any time of the day. Grillades are tenderized, pan seared meat that is low simmered or smothered in a thick gravy until they are tender enough to cut with a spoon. Often the meat and gravy are served over grits and this union is divine. For those of you who don’t care for the blissness of grits I can substitute rice which is pretty common in many houses in Louisiana. Gumbo Boi's Grillades are made with pork.
INGREDIENTS: Onions, Bell Peppers, Celery, Garlic, Chicken or Beef Stock, Roux, Dry Red Wine, Crushed Tomatoes, Tomato Paste, Rotel, Louisiana Spice Mix, Pork
Jambalaya is a standard party food and is SO common in Louisiana that I am always surprised when I have to describe it. Some of the best Jambalaya cooks can be found tailgating at a college football game cooking over an open flame in a huge cast iron pot and stirring with a boat paddle. A jambalaya is a rice dish with chicken, pork and smoked sausage all cooked into a pot together with spices. Some will swear that putting tomatoes or tomato sauce in a jambalaya is a sin, but as with most cajun dishes everyone makes them different and that’s alright.
INGREDIENTS: Onions, Bell Peppers, Celery, Garlic, Scallions, Parsley, Rice, Chicken Stock, Louisiana Spice Mix, Andouille Sausage, Chicken, Smoked Pork
Etouffee is the French word for smothered which in Louisiana is a method of cooking dishes slow and low to have the flavors of all the components really come together. You can smother any protein but most of the time when you serve etouffee in Louisiana it is with shellfish, and crawfish is the most unique to the region. This dish incorporates The Trinity, a roux, seafood stock and butter that combine to make a velvety, spicy sauce that you’ll be licking off the bowl.
INGREDIENTS: Butter, Onions, Bell Peppers, Celery, Garlic, Scallions, Parsley, Seafood Stock, Roux, Diced Tomatoes, Rotel, Tomato Paste, Sherry, Crawfish and/or Shrimp
This dish is Gumbo Boi’s take on a very popular New Orleans Jazz Fest food. If you ever make it down to the Jazz Fest, do yourself a favor and try your best, the longest line at a food stand will be to get this festival staple. In fact you can only get it at Jazz Fest. Jazz Fest pasta features rotini pasta tossed with a spicy creamy sauce and crawfish tails. It’s devilishly decadent and hits the spot every time.
INGREDIENTS: Pasta (usually Rotini), Olive Oil, Butter, Onions, Garlic, Dry White Wine, Heavy Cream, Lemon Juice, Scallions, Parsley, Parmesan Cheese, Louisiana Spice Mix, Crawfish Tails (the pasta can be made with other proteins)
Tracing the exact history of anything in a 300 year old history full of artists, storytellers and, well drunks, is nearly impossible. But it is widely agreed on that Po’ Boy is an abbreviation of Poor Boy, a name likely given to a sandwich piled with less desirable cuts of meat. Whatever its origins there is no doubt the sandwich has come a long way and is ingrained in the culture of New Orleans. There are as many versions of the sandwich as there are people who make it. There are a few things that are always the same about the sandwich, it is always served on New Orleans style french bread, it has some meat or seafood, and it’s almost always dressed with lettuce tomatoes, pickles and mayo. Gumbo Boi makes all his own french bread fresh, and he does get a little creative with his dressing.
INGREDIENTS: -Note the exact ingredients will depend on the type of Po’ Boy - French Bread (White Flour, Yeast, Salt, Sugar, Eggs, Water), An Indicated Protein (Chicken, Pork, Shrimp, Crawfish, Bacon, etc.), Condiments (Creole Mustard, Remoulade Sauce, Mayo, BBQ Sauce, Etc.), Dressings (Lettuce, Tomato, Slaw, Pickles, Etc.)
Though the most iconic sandwich in New Orleans might be a Po-boy (and they are good), if you ask a local where to get a sandwich they'll tell you to get a Muffalatta from Central Grocery (who claim to have invented the sandwich - but who knows). This sandwich is piled with select Italian meat, salami, mortadella, and capicola and cheeses on a sesame Italian bread. But the most iconic and biggest flavor comes from the New Orleans style olive salad which is a mix of olives, pickled veggies, capers, olive oil and herbs. As with all foods in New Orleans this sandwich is full of bold flavors, but these flavors compliment each other like you can't imagine. My wife does NOT like olives but she loves this sandwich, we get (at least) one any time we go to New Orleans. Gumbo Boi makes all his bread fresh.
INGREDIENTS: Sicilian Bread (White Flour, Yeast, Salt, Sugar Eggs, Sesame Seeds), Mortadella, Hot Capicola, Salami, Mazzerella, Provolone, New Orleans Style Olive Salad (Green Olives, Pamentos, Kalamata Olives, Capers, Carrots, Celery, Red Bell Peppers, Peperocini, Vinegar, Olive Oil, Dried Oregano, Fennel Seeds, Black Pepper, Lemon Juice)
Gumbo Boi Garlic Bread
Gumbo Boi makes all his own bread by hand less than 24 hours before you get it. He also roasts his own garlic to blend into the garlic butter.
Gumbo Boi Slaw
Gumbo Boi’s Slaw is a tangy and fresh vinegar based cabbage slaw. It’s crunchy and tangy and the perfect compliment for most of Gumbo Boi’s main dishes. In addition to cabbage you’ll find carrots, sunflower seeds, green onions all tossed in vinegar, lemon juice and a blend of herbs and spices.
INGREDIENTS: Green and Red Cabbage, Carrots, Green Onions, Sunflower Seeds, Vinegar, Lemon juice, Olive Oil, Herb and Spice Mix (Garlic Powder, Onion Powder, Mustard Powder, Dried Parsley, Dried Oregano, Dried basil, Celery Powder, Sugar, Thyme, Black Pepper)
Gumbo Side Salad
Like his slaw Gumbo Boi makes a fresh and tangy side salad. It isn’t complex or fancy but it has all the crunch and bright flavors that sit just right with all of his main dishes. And served on the side is a delicious and tangy hand made vinaigrette made fresh.
INGREDIENTS: Mixed greens and lettuce, cucumbers, red cabbage, green apples, bright color bell peppers, feta cheese and sunflower seeds. For Vinaigrette: olive oil, vinegar, lemon juice, fresh herbs, salt, pepper
Red Beans and Rice
The tradition goes that Monday was always laundry day and so you made Red Beans and Rice so that the beans could simmer the whole day while you washed the clothes. The red kidney beans are put in a pot with a sauteed trinity and slow cooked with smoked pork and sausage. The long cook time and low heat produces a creamy texture and well incorporated flavors of the spices and smoked meats. Red Beans and Rice might sound simple but the taste is incredibly complex and delicious.
INGREDIENTS: Louisiana Red Kidney Beans, Water, Smoked Pork, Onions, Bell Peppers, Celery, Garlic, Louisiana Spice mix
Corn Maq Chouxe
This corn dish is named for the native Louisiana tribe for whom it is attributed to. It consists of bell peppers, onion, jalapenos and corn and is cooked down in a rich chicken stock. It’s fresh and spicy at the same time and pairs well with a sandwich.
INGREDIENTS: Corn, Bell Peppers, Onions, Jalapenos, Butter, Chicken Stock, Flour
Louisiana Dirty Rice
This rice dish gets its name from its appearance, but don’t be fooled it’s delicious. It isn’t complicated but it’s full of hearty spicy flavor, mixing various meats, peppers, onions and spices with white rice.
INGREDIENTS: White Rice, Bacon, Ground Beef, Hot Italian Sausage, Onions, Bellpeppers, Celery, Garlic
Creole Green Beans
In this dish fresh green beans are stewed with the trinity, tomatoes and chipotle peppers. They are bright, smoky and spicy and because they are vegan they go great with one of Gumbo Boi’s pescatarian meals
INGREDIENTS: Green Beans, Diced Tomatoes, Garlic, Celery, Bell Peppers, Onions, Chipotles in Adobo, Mushrooms
DESSERTSSouthern Red Velvet Cupcake w Cream Cheese Frosting
Traditional Red Velvet Cupcake topped w a Fluffy Cream Cheese FrostingOn the Canal Crepes
Traditional Paper Thin Pancake filled w Housemade Bourbon Caramel or Sub Nutella w BananasCrescent City Cream Puffs
French Profiterole filled w House Whipped Very Vanilla Whipped CreamBourbon Street Bread Pudding w Creme Anglais
A delectable Custard Bake w Housemade Vanilla Creme AnglaiseLotso Choco Cake Slice
Doesn’t get more chocolate-y than this! A rich chocolate cake with ganache filling, topped with chocolate buttercreamChocolate Whoopee! Pie
Traditional dessert sandwich made w 2 soft chocolate cake cookies, filled w vanilla buttercreamPearl St Pecan Pralines
A Nola favorite! Housemade Caramel Pecan CandyCarnival Madelines
French Butter Tea Cakes topped w Glaze and Colorful Sprinkles
Lil' Coconut Snowballs
These little delicacies are very addictive. A soft and sweet coconut coat around a toasted hazelnut - you're going to want more.
Lil' Chocolate Mud Balls
These delights are a compacted mix of nuts, graham crackers, Nutella and a few of your favorite flavors to create the perfect little chocolate treat.