GoNOLA Eats: Guide to Gumbo
GoNOLA Eats: Guide to Gumbo

Gumbo is arguably the most classic New Orleans dish, full of creole spice and rich flavor. Many visitors come here seeking a cup or bowl of the delicious stew, but aren’t aware of the variety available. From local chefs to secret family recipes, gumbo is a prized dish at many households and restaurants. To help, we rounded up some of the most unique and delicious gumbo offered in the city. Check out the restaurants below on your next visit, or attend Treme’s Creole Gumbo Festival every November to pick your favorite.

1
Justen Williams, NOTMC

Award-winning chefs John Folse and Rick Tramonto reinterpret classic Cajun and Creole dishes at this French Quarter establishment. Those looking for a high-end gumbo found their match. Their “Death by Gumbo” is made with roasted quail, andouille sausage, oyster stuffing and file rice.

2
Rebecca Todd, NOTMC

The name says it all. Available for both dining in and picking up, the Gumbo Shop prides itself on their stew. The seafood okra gumbo is made with okra, onion, bell peppers, celery, tomato, shrimp and crab. Their chicken andouille gumbo is very traditional, but has received many accolades.

3
Justen Williams, NOTMC

Seafood gumbo gets a little bit fancier at Mr. B’s with gulf shrimp, crabmeat, oysters and okra. Their signature Gumbo Ya Ya is a dark roux with spicy chicken and andouille sausage. You can’t go wrong with either.

4
Justen Williams, NOTMC

Legendary chef Leah Chase has been named Queen of Creole Cuisine. Her classic seafood gumbo is a staple at her award-winning restaurant. Also her Gumbo Z'herbes is served only on Holy Thursday, making it perhaps the most coveted bowl of gumbo in all of New Orleans.

5
Justen Williams

Try Gris-Gris' Gumbo du Jour. It is served over popcorn rice and is inspired by Paroisse de Vermillion. Sit at the Chef's Table to see what special ingredients they are adding to the pot that day.

6
Justen Williams, NOTMC

Taken from the chef’s grandmother’s cookbook, Neyow’s homemade gumbo is traditional but tasty.

7
Rebecca Todd, NOTMC

This Uptown establishment sits in a Creole Cottage and embodies New Orleans culture. James Beard Award-Winning Chef Frank Brigtsen serves the classic dish over Jazzmen aromatic rice.

8
Paul Broussard, NOTMC

Indian dishes combined with local flavors makes Saffron unlike anywhere else in the city. They combined owner and chef Arvinder Vikhu’s heritage to create curried seafood gumbo. It is made with crabmeat, shrimp, okra and basmati rice.

9
Zack Smith, NOTMC

This family-owned restaurant has been slinging comfort food since 1911. Most know of it for award-winning po-boys, but their gumbo is topnotch as well. It takes a unique turn and is made with alligator sausage and stewed turkey.

10
Rebecca Todd, NOTMC

Located just steps from that Fairgrounds in Esplanade Ridge, this causal neighborhood eatery whips up some of the best gumbo in the city. The Cajun Gumbo is made with chicken, sausage and okra, but they’ve got a killer seafood version as well.

11
Paul Broussard, NOTMC

With numerous awards, Commander’s should be on everyone’s bucket list. The upscale restaurant perfects creole dining. Their gumbo du jour is made with seasonal regional ingredients, toasted dark roux, holy trinity and rum barrel hot sauce. Their Creole gumbo is made with regional ingredients spiked with toasted garlic.

12
Justen Williams, NOTMC

Since 1932, Mandina family has served New Orleans’ classic dishes to locals and visitors alike in the Mid City neighborhood. Their family’s seafood gumbo recipe is loved by all.

13
Zack Smith, NOTMC

Located Uptown on Freret Street, High Hat’s southern cooking is a local favorite. Their gumbo yaya and chicken and andouille gumbo pair great with their famous fried catfish.

14
Paul Broussard

Miss Linda tha Yakamein Lady

You can only taste Miss Linda's famous soups at festivals or if you get it catered, but if given the chance, be sure to take a slurp. In addition to yakamein, Chef Linda cooks a mean gumbo as well. In fact, her vegan gumbo is a past winner of Treme Creole Gumbo Fest's best dish.