Gumbo Shop: Traditional and Contemporary Creole Cuisine: A New Orleans Restaurant Cookbook by Richard Stewart

  • Seafood okra gumbo (page 14)

    from Gumbo Shop: Traditional and Contemporary Creole Cuisine: A New Orleans Restaurant Cookbook Gumbo Shop by Richard Stewart

    • Categories: Rice dishes; Stews & one-pot meals; Stocks; Main course; Summer; Cajun & Creole
    • Ingredients: shrimp; blue crabs; okra; onions; green bell peppers; celery; canned diced tomatoes; bay leaves; white pepper; ground cayenne pepper; cooked rice
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Notes about this book

  • Rinshin on April 30, 2015

    Chicken Andouille Gumbo page 17. Makes great tasting gumbo with only 3 chicken thigh instead of whole chicken. . The stock is first made with thighs and chicken cooled off and added later to the gumbo before serving. My go to chicken gumbo recipe.

Notes about Recipes in this book

  • Chicken andouille gumbo

    • Rinshin on July 18, 2025

      Like most gumbos, this recipe involves several cooking stages. I simplified the process by using store-bought rotisserie chicken and ready-made chicken stock. Although the recipe called for a shorter cooking time, I simmered mine for at least three hours on low heat to develop a deeper flavor. I also added a teaspoon of sugar to balance the taste. The result was a very satisfying chicken gumbo. Photo added.

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  • ISBN 10 0966863607
  • ISBN 13 9780966863604
  • Published Mar 22 1999
  • Format Paperback
  • Page Count 120
  • Language English
  • Countries United States
  • Publisher Gumbo Shop

Publishers Text

A cookbook featuring over fifty traditional and contemporary Creole recipes from the venerable French Quarter restaurant, authored by Gumbo Shop president and executive chef Richard Stewart. The foreword, by acclaimed New Orleans historian Peggy Scott Laborde paints a broad picture of the city's history, including how and why food plays such a big part. Bits of local lore accompany each recipe, and there are 25 beautiful color photographs, A glossary and list of mail order food sources are included.