Friday, June 4 - Pick-a-Gumbo

MAIN DISH: Chicken and Sausage Gumbo OR Seafood Gumbo

SIDES: Gumbo Boi Slaw and Garlic Bread

DESSERT: Crepe (NO DESSERT) (EXTRA DESSERT)

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.

Seafood Gumbo

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.