Charlie G’s smoked duck and andouille gumbo

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I never understood how they got it so dark.

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Dark roux

Sounds good though. I've never been there. I had a gift card a couple years ago and lost it

Someone knows how to make a roux. My gumbos are routinely quite dark as well.

I mean, it’s as simple as cooking the roux longer

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I never understood how they got it so dark.

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I used to think the same thing about Prejean's pheasant gumbo at the Jazz Fest, then the recipe was published and it contained Kitchen Bouquet.

What?

There is a real difference in a gumbo darkened solely through a roux versus one darkened with Kitchen Bouquet. The latter always tastes thin and cheap.

KB Is pretty flavorless. One time America's Test Kitchen reviewed it as an artificial fond. Of course it failed miserably because that's not what it is - it's food coloring.

On the other hand I do agree that the sight of a dish enhances the experience.

In the case of the Prejean's gumbo, it was extra tasty because they didn't use any salt at all. They made up for the lost salt by adding more soup base which made it much, much more flavorful.

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There used to be a second location of Charlie G's in Metairie, and that gumbo was the one thing I remember about that place.

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He moved to be the chef at NOCC. Phil Shirle was his name. The gumbo is still great.

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Prejeans gumbo can't not compare to Charlie G's.

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Well, I don't know. I haven't had the Prejean's pheasant gumbo in at least 15 years, but at that time it was and still is the best I ever had. Maybe it has changed for the worse over the years. And I really can't compare since I never had Charlie G's.

He's closed on Sundays



...as are a lot of Lafayette establishments, but I digress.

Start with the gumbo, then move on to the scallops ftw. Holly and the staff put out some good food.