Description
East coast rendition of a southern tradition. “Limbo Up, Gumbo Down”
I start with a deep dark rich roux; which in my opinion is essential in Gumbo making.
My version is a chicken, andouille, and okra base; with no seafood(allergies).
I also use the trinity ( red peppers not green! ) along with carrots, which is not a common ingredient in traditional gumbo.
Vico B. (store manager) –
Hands down the best gumbo I’ve ever had. Goes great on its own, over rice, or corn bread!
Chef Michael Meyers (store manager) –
Thank you!
Ginnie D. (verified owner) –
Absolutely delicious.