Gumbo with gusto

Destination Dining

April 28, 2019

Story By: Lianna Mccurdy |

The city of New Orleans buzzes with culture, a culmination of vibrant history, eclectic music, unique celebrations and creative cuisine. The official state dish of Louisiana, gumbo, showcases the melting pot of food culture in America’s South. Inspired by roots in West Africa, this Creole dish combines a variety of ingredients into a decadent stew.

1. Arnaud’s
813 Rue Bienville
(504) 523-5433

Seafood Gumbo
Photo courtesy of Arnaud’s

Arnaud’s Seafood Gumbo is a supreme balance of locally sourced seafood and traditional ingredients. Served over a pile of rice, this gumbo features crab and shrimp simmered in a thick roux with okra and savory seasonings.

2. Pascale’s Manale Restaurant
1838 Napoleon Ave.
(504) 895-4877

Seafood Gumbo
Photo courtesy of Pascale’s Manale Restaurant

Pascale’s Manale sticks to a base of okra and file to create its noteworthy Seafood Gumbo. This spicy Creole medley combines jumbo lump crab-meat, claw crabmeat and small shrimp with a rich roux and veggies.

3. Restaurant R’evolution
777 Bienville St.
(504) 553-2277

Death by Gumbo
Photo courtesy of Restaurant R’evolution

Death by Gumbo is served up in R’evolution-ary style: Bobwhite quail is stuffed with seasoned rice, andouille and oyster, then coated in a decadent brew of roux blended with onion, celery and bell pepper. This noteworthy dish was created by chef John Folse.

4. Station 6 Seafood & Oyster Bar
105 Metairie Hammond Hwy.
(504) 345-2936

Big Bowl of Seafood Gumbo
Photo courtesy of Station 6 Seafood & Oyster Bar

Get ready for a Big Bowl of Seafood Gumbo at Station 6. This Acadian-style gumbo is comprised of okra, blue crab, Gulf shrimp and St. Bernard Parish oysters seasoned with classic gumbo file in a dark roux.

5. Parkway Bakery & Tavern

538 Hagan Ave.
(504) 482-3047

Alligator Sausage & Stewed Turkey Gumbo
Photo courtesy of Parkway Bakery & Tavern

Parkway Bakery & Tavern’s Alligator Sausage and Stewed Turkey Gumbo offers a meat-heavy helping of stew. This eclectic mixture is served over rice with a side of the perfect soup soaker, a piece of buttered Leiden-heimer French Bread.

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