Served at
Plaquemine LockRestaurant associated with chef Jacob Kenedy
A classic Louisiana stew, often okra-forward, typically made with meat or seafood and a roux.
A stew is a dish made by combining solid food ingredients, which can include a variety of vegetables and meats like beef, pork, or lamb, and cooking them in a liquid. Water or stock is typically used as the cooking liquid, sometimes with the addition of red wine for flavor. The preparation involves cooking at a relatively low temperature to allow the flavors to meld together.
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Restaurant associated with chef Jacob Kenedy
Chef-patron of Bocca di Lupo in London, known for his expertise in Italian cuisine, and co-hosting Ferragosto feasts.
Similar dishes to "Gumbo"