The Best Gumbo in New Orleans | Bon Appétit
"Housed in an old home with a warm, family-style dining room and holidaylike atmosphere, this spot serves a Cajun-style gumbo usually built around chicken, andouille and filé—reflecting the chef’s training under Paul Prudhomme. Two technical choices set it apart: the roux is made and cooled so excess fat can be skimmed for a perfect, slightly thickened consistency, and the trinity of vegetables is added in two stages to increase browning and depth of flavor. Seafood versions appear seasonally (e.g., Lent). Recommended orders include the chicken-and-andouille filé gumbo and the bright crawfish pasta." - ByMegan Braden-Perry
