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.
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.
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.
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.
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.
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.
Taken from the chef’s grandmother’s cookbook, Neyow’s homemade gumbo is traditional but tasty.
The Duck Duck and Goose Sausage Gumbo from Gabrielle is one of the restaurant's star dishes. The roux is especially dark and is served with popcorn rice.
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.
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.
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.
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.
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.
Sit in the beautiful outside area of Copper Vine and warm up with some gumbo. Their unique take on the dish includes chicken and boudin rice.