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.
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.
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.
The late, legendary chef Leah Chase is otherwise known as the Queen of Creole Cuisine. Her legacy lives on at the award-winning Dooky Chase restaurant where her classic seafood gumbo is a staple. 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.
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.
With numerous awards, Commander’s should be on everyone’s bucket list. The upscale restaurant perfects Creole dining. Their Gulf seafood gumbo is made with redfish, wild shrimp and roasted crab stock with Creole mirepoix and slow cooked dark roux.
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.