Menu: A Louisiana Gumbo Party
Arnaud’s Café Brûlot Diabolique Our simplified version of the flaming coffee cocktail served at Arnaud’s in New Orleans uses strong black coffee spiced with whole cloves and citrus peels. Orange curaçao and brandy give it a sweet, boozy kick. That may be so, but, as it turns out, you can make a roux without exhaustivel…
Alton Brown, host of Good Eats , offers cramped wrists and sweating brows a respite with his simple, indirect preparation method » In Louisiana gumbos, rice functions more as a garnish than as a starchy pillar of the meal. Don’t serve your gumbo atop rice—rather, stir the rice in just before serving. At Prejean’s restaurant in Lafayette, LA, it is common for diners to stir potato salad right into the gumbo.
Doing so cools the gumbo down and adds a welcome creaminess. You can make the potato salad up to a day in advance: pull it out of the refrigerator about twenty minutes before serving and garnish with cayenne and scallions. You can also make the smothered okra up to a day in advance; reheat over medium-low heat before serving.
- Who: Arnaud’s Café Brûlot Diabolique · New Orleans · Rockefeller Fried Chicken · Andouille Gumbo White Rice