Our Gumbos

Classic Gumbo

Classic Creole Style Gumbo is the ultimate Louisiana culinary experience. Our Classic Creole Style Gumbo is my grandmother's recipe. For three generations our family has served it to friends, given it as gifts and made it for our own holiday dinner tables. It's made with a slowly browned roux that says New Orleans with every spoonful. It's made with shrimp, sausage, ham and crabs still in their shells. It's made fresh and shipped frozen. It's a treat for the eye as well as the palate. If you don't have the time to go to New Orleans this weekend, order up, close your eyes and enjoy a vicarious trip. One sip and you'll think you're in a great French Quarter restaurant.

Okra Gumbo

Okra for Okra lovers or vegetarians. The Gumbo debates rages on. Many will tell you you don’t have gumbo if you don’t have gumbo with Okra in it. Ours is not a gumbo with okra in it. It's a gumbo with okra as the star of the show. The Creoles of Louisiana learned to use okra from the slaves who introduced it to the culture. Okra Gumbo was the feast served when meat and seafood could not be afforded in the family pot. It quickly became a favorite.

We grew up on my grandmother's okra recipe and love it. If you would like to see what all the discussion is about, Order up, and make up your own mind.

Seafood Gumbo

Seafood Gumbo: But not just any Seafood Gumbo. This third generation seafood gumbo recipe was passed down from Fomme, my grandmother, and is as good as it gets. Its base is a carefully browned medium dark roux. Of course, no New Orleans gumbo is possible without the trinity so to the pot is added just the right amount of celery, onion and green pepper. It's also chock full of crabs, shrimp and oysters. If you would like to delight your family or dazzle your friends, order up and don't just serve a meal but make a memory.