Gumbo Ya-Ya

History & Rules of Gumbo

If you asked me the iconic epitome of New Orleans in one dish it's gumbo- hands down, no contest. The answer to "where to get the best" is always "my mom's house"; it intertwines New Orleans' Cajun, Creole, indigenous, Caribbean, African, Spanish and French history into one bowl. And the biggest basic you need to know that a recipe can't teach: the roux, your base of flour and oil, MUST be a dark brown (like 60% + bittersweet dark chocolate color). None of this blonde roux business- make it mahogany.

Traditionally it's served with a scoop of rice, but some folks do potato salad. Don't argue with them, just nod and take your bowl. Chicken and sausage is the most common in a restaurant, but seafood in New Orleans is where it's at- always opt for the seafood version. Okra is the vegetable that thickens it, but is often left out sadly. File is the ground up leaves of the sassafras plant added at the end to thicken it sometimes. Both are credited as possibly being where the word gumbo comes from (the words for okra, the African, for file, the Choctaw)!

Gumbo Z'Herbes is a traditional Good Friday/Easter gumbo that excludes meat, in observance of Lent. Traditionally, it uses 9 types of greens in some sort of symbolism to the holiday and folks used to use an herb called pepper grass that they'd pick right out on the roads. The Creoles use mostly seafood in their gumbo, while the Cajuns throw in anything that swims, crawls or flies to feed big families and neighbors. The rules are not steadfast of WHAT goes into gumbo, but love and patience are the most important part of any gumbo.

Gumbo is a dish best enjoyed in the winter, but anytime of year is a great time to get out of the French Quarter & eat some great New Orleans dishes with me, book a Bon Moment food tour for your visit to NOLA!

Best gumbo - recommendations from locals:

Sorry to break it to you, but you just might have to leave the French Quarter and go where the local's eat. Gumbo is our love song to the city, so it'll be worth the Uber ride. Many places will only offer it "in-season", during the winter months, so check before you go:

• Lil' Dizzy's (black-owned & a classic Treme hot-spot)

• Brigsten's (a hidden gem for a fancy-ish New Orleans dinner that will leave it's mark on you)

• Chef Donald Link hails from Cajun country, so his is on-point at any of his restaurants: Cochon, Herbsaint or Peche (seafood)

• Willie Mae's (black-owned & re-opened in the CBD, it has the BEST fried chicken)

• Liuzza's By the Track (neighborhood vibes at their finest)

• Commander's Palace

• Gabrielle's (black-owned & a local fave for all NOLA classics)

• Toups Meatery (Cajun-made & the meat board is also fire)

• High Hat (excellent Delta South food like fried fish & killer side dishes)

• Mr. Bs (the only French Quarter one on the list, but the jury is split on this recommendation)

RECIPE: 30 minute chicken and sausage gumbo

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