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Gumbo Shop Cookbook |
| “An excellent and practical new cookbook just published by the Gumbo Shop’s president and executive chef, Richard Stewart, gives the recipe for cafe brulot prepared tableside. The book explains that Reveillon is a traditional Creole yuletide feast, reinterpreted by some New Orleans restaurants.” - Chicago Sun-Times. Please allow one week for delivery. |
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SMOTHERED TURNIP GREENS |
| Slowly simmered, southern style, with a slightly smoky bacon flavor. A great accompaniment for any grilled meat, or add some chunks of ham or sausage and serve over rice as an entree. |
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CORN MACQUE CHOUX |
| Seasoned with bell peppers, onions and spices. A tasty side dish, or add some of your favorite smoked sausage and serve as an entree. |
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ALLIGATOR SAUCE PIQUANTE |
| Tender strips of alligator tail meat, seasoned and sauteed, then simmered in a peppery tomato based sauce. |
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