Smothered with Love at Hurst Restaurant – Garden & Gun

Felton Hurst Sr., their son, worked as a skycap before he stepped into the lead cook role in 1994. Now seventy-six, he arrives six days a week before seven to stand alongside his wife, Marilyn, smothering pork parts and cooking down pots of greens. Flavored with smoked neck bones and pickled pig tails, his hand-torn and long-simmered greens are as good as any I’ve ever … Continue reading Smothered with Love at Hurst Restaurant – Garden & Gun

Let’s Talk New Orleans Gumbo: Roux 101

 To thicken a gumbo with a roux isn’t difficult, however, it takes more attention as you don’t want it to burn. Basically, a roux is a mixture of equal parts flour and fat that is cooked together prior to incorporating into a stew. The fat can be butter, oil, lard, or even bacon grease. A dark roux is required to get that rich and classic taste authentic New Orleans  gumbo is known for A heavy cast … Continue reading Let’s Talk New Orleans Gumbo: Roux 101

Steamy Okra Gumbo Art Print by Elaine Hodges

Let’s talk New Orleans Gumbo! The history of Gumbo

The name “Gumbo” derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine. Gumbo is closely associated with a melting pot of Louisiana cooking, but New Orleans is known for having the … Continue reading Let’s talk New Orleans Gumbo! The history of Gumbo

NOLA Chic's Gumbo

Let’s talk New Orleans Gumbo!!! NOLA Chic Cooking Class Part #l

Join me in my New Orleans kitchen as I go through the step of making my Grandmother’s Gumbo recipe that she passed on to my Mama, who passed it on to me.  I’m excited to share a part of my family’s New Orleans cooking tradition and culture. Every Christmas, well every holiday and or special occasion in just about every New Orleans household Gumbo is … Continue reading Let’s talk New Orleans Gumbo!!! NOLA Chic Cooking Class Part #l