Chef's Blog

Chicken and sausage gumbo is on the bar menu, took me about four hours to make it.  A good batch, too, though I had to use red bell peppers instead of green, so it’s a tad sweeter than I prefer.  NO OKRA AND NO GUMBO FILE POWDER!  Both make the stew too mucillagenous for me.  I was offered fried okra at school lunch every day through senior, and my opinion of it hasn’t improved much since then.  A beautiful, mahogany roux is all you need to thicken the gumbo to the perfect degree.