Menu: A Louisiana Gumbo Party
- Oysters Rockefeller
- Fried Chicken and Andouille Gumbo
- White Rice
- Smothered Okra
- Prejean’s Potato Salad
- Bananas Foster
- Arnaud’s Cafe Brûlot Diabolique
More About This Menu
- Before you get started, ready your gumbo arsenal with our gumbo tool and ingredient guide, and be sure to check out chef Donald Link’s tricks for perfecting the dish »
- Most Louisianians believe you can’t make a good gumbo without a roux. That may be so, but, as it turns out, you can make a roux without exhaustively stirring it over a hot stove. Alton Brown, host of Good Eats, offers cramped wrists and sweating brows a respite with his simple, indirect cooking method »
- In Louisiana gumbos, rice functions more as a garnish than as a starchy pillar of the meal. Don’t serve your gumbo atop rice—rather, stir the rice in just before serving.
- At Prejean’s restaurant in Lafayette, LA, it is common for diners to stir potato salad right into the gumbo. Doing so cools the gumbo down and adds a welcome creaminess. You can make the potato salad up to a day in advance: pull it out of the refrigerator about twenty minutes before serving and garnish with cayenne and scallions.
- You can also make the smothered okra up to a day in advance; reheat over medium-low heat before serving.
- Read more about Louisiana gumbo in Keith Pandolfi’s feature Gumbo Paradise »