Gumbo Shop

By Richard Stewart and Peggy Scott Laborde

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.

• Language: English
• Publisher: Pelican Publishing
• Release date: Nov 14, 2022
• ISBN: 9781455627226

Richard Stewart

Richard Stewart is a Corporate Value Advisory Partner at PricewaterhouseCoopers, specialising in corporate finance and valuation. He writes and speaks regularly on value issues, and is an Adjunct Professor in Business Valuation at the University of Technology in Sydney.

Book preview

INTRODUCTION

There’s really nothing new in this cookbook. While all the recipes contain nuances of preparation or special ingredients that may be unique to Gumbo Shop, they all simply represent our versions of local standards, many going back to the days of French speaking cooks and French Market fish mongers — days that to many New Orleanians do not seem that long ago. It’s been said that in the South the past isn’t dead, and in New Orleans the past isn’t even past. Generations of changing culinary trends, evolving tastes and increasingly sophisticated palates notwithstanding, local people still cook and eat and discuss these dishes with great gusto. While the Gumbo Shop menu is billed as offering traditional and contemporary Creole cuisine, year after year our biggest sellers tend toward the traditional. Evolving naturally as a reflection of our culture, these foods retain their soulful and satisfying