Gumbo Shop

by Richard Stewart, Peggy Scott Laborde (Foreword)

For decades, patrons of the quaint Creole restaurant on Saint Peter Street have enjoyed the standards of New Orleans cuisine in one of its most natural settings. Around the corner from Saint Louis Cathedral, half a block from Jackson Square and within sight of the Mississippi River, the mural-walled dining room and tropical garden patio provide the backdrop for the gumbo, etouffée and jambalaya that flow from the kitchen. The word "gumbo" evokes images of black iron kettles, slowly simmering with a mélange of exotic ingredients, skillfully seasoned and crafted for pleasure. It also describes the New Orleans culture. In this book of recipes, peppered with vignettes of local lore, Gumbo Shop shares its culinary traditions for your enjoyment.

Genres: Cookbooks, Food, Cooking

128 pages, Paperback

First published March 22, 1999

Reviews

[Mitch · Rating 4 out of 5]

this is a very clear and useful book. My folks are from New Orleans and I still found it useful. Some of the recipes are too time consuming for most people though.

one recipe starts with the following, "first smoke a duck." But if you do that and follow the directions, you will have some amazing gumbo.

[Julian · Rating 5 out of 5]

Picked this up drunkenly on Bourbon St not too many months before the flood hit. Cool recipes that left me feeling forever confident in the kitchen so long as there's a bell pepper, celery and an onion.

[Hillary · Rating 5 out of 5]

really reliable

[Beth · Rating 5 out of 5]

One of my fond memories from a trip to New Orleans was eating at The Gumbo Shop. I bought the cookbook and have made several recipes. True to the restaurant, easy to follow, and delicious.

[Albert Lujan · Rating 5 out of 5]

This is one of my favorite and "go to" cookbooks.
I purchased it during a visit to the restaurant in New Orleans many years ago.
Their black eyed peas recipe is a New Year's Day tradition at my place.