long grain white rice, creole spices, green onions
Available on 10/26/2016
A very good chef friend of mine, who worked at Commanders Palace, started a Creole pop-up restaurant and asked for my help. I laughed and said "I know zero about New Orleans food." To which he replied "I'll teach you". This gumbo was my favorite recipe that he taught me. It's not your typical gumbo as it is thickened with a dark roux, adding a slightly bitter but delightful depth to this New Orleans favorite. It's delicious. Trust me.
Smoked pork sausage
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Roasted Red Peppers
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.