The Ultimate Guide to Gumbo

Award-winning chef and Louisiana native John Folse, Executive Chef of Restaurant R’evolution, reinterprets classic Cajun and Creole dishes at this French Quarter establishment within The Royal Sonesta New Orleans. Those looking for a high-end take on classic New Orleans gumbo have found their match. Their “Death by Gumbo” is made by stuffing a whole roasted quail with andouille sausage, oysters, and filé rice.

Seafood gumbo gets a little bit fancier at Mr. B’s with gulf shrimp, crabmeat, oysters, and okra. Their signature Gumbo Ya-Ya is a dark, dark roux with spicy chicken and andouille sausage. You can’t go wrong with either.

The late, legendary chef Leah Chase is otherwise known as the Queen of Creole Cuisine. Her legacy lives on at the award-winning Dooky Chase restaurant where her classic seafood gumbo is a staple. Also worth noting is their Gumbo Z'herbes, which is served only on Holy Thursday (the Thursday before Easter Sunday), making it perhaps the most coveted bowl of gumbo in all of New Orleans.

Taken from the chef’s grandmother’s cookbook, Neyow’s homemade gumbo is traditional but tasty.

The quail, rabbit, and guinea hen gumbo features a dark roux, smoked hen meat, fried bone-in quail, house-made rabbit sausage and country rice.

This Uptown establishment sits in a Creole Cottage and embodies New Orleans culture and warm hospitality. James Beard Award-Winning Chef Frank Brigtsen serves the classic dish over Jazzmen aromatic rice.

Indian dishes combined with local flavors makes the menu at Saffron unlike anything else in the city, and nowhere is that more evident than in owner and chef Arvinder Vikhu’s curried seafood gumbo. It's made with crabmeat, shrimp, okra, and basmati rice.

Located just steps from the Fairgrounds in Esplanade Ridge, this casual neighborhood eatery whips up some of the best gumbo in the city. The Creole gumbo is a savory New Orleans standard stock with sausage, chicken, and a plethora of seasonings.

With numerous awards, Commander’s should be on everyone’s bucket list. The upscale restaurant perfects Creole dining, and so it’s no surprise that their gumbo would also be outstanding­. It changes depending on seasonality, but no matter the base, you’re sure to have a bowl to remember.

Since 1932, the Mandina family has served New Orleans’ classic dishes to locals and visitors alike in the Mid-City neighborhood. Their family’s seafood gumbo recipe is loved by all.

Located Uptown on Freret Street, High Hat’s southern cooking is a local favorite. Their chicken and andouille gumbo Ya-Ya pairs great with their famous fried catfish.

Sit in the beautiful outside area of Copper Vine and warm up with some gumbo. Their flavorful take on the dish includes smoked duck and andouille.

You can only taste Miss Linda's famous soups at festivals or if you get it catered, but if given the chance, be sure to take a slurp. In addition to yakamein, Chef Linda cooks a mean gumbo as well. In fact, her vegan gumbo is a past winner of Treme Creole Gumbo Fest's best dish. 

Located in the heart of the Lower Garden District, Gris-Gris is known for its modern take on classic Louisiana and Southern cuisine. Their chicken and andouille gumbo is both traditional and comforting. Enjoy a bowl out on their wrap-around balcony overlooking Magazine Street below.

Chef Donald Link’s award-winning flagship restaurant is known for consistently hitting it out of the park ever since its debut in 2000. Locals know that their gumbo—which features duck, tasso, and andouille sausage—is one of the best in the city. It’s the perfect start to an unforgettable meal.

Located on the edge of the French Quarter, Palm&Pine’s menu is known for mixing flavors from Southeast Louisiana with those of Mexico, the Caribbean, and South America. Their gumbo, which is typically found on the menu during the fall and winter months, features turkey neck and andouille, and is served with a scoop of potato salad in place of the rice found more commonly in restaurants across the city.