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, etouffee and jambalaya that flow from the kitchen. The word gumbo evokes images of black iron kettles, slowly simmering with a melange 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.
Richard Stewart, a native and lifelong resident of New Orleans, is the former president and executive chef of Gumbo Shop.