The Best Gumbo in New Orleans. Some people say the best way to mark the seasons in Louisiana is through a culinary calendar. Crawfish come in season in winter shrimp boats go out in spring gardeners pick tomatoes and okra in summer and everyone makes gumbo in fall. Thats when all the ingredients finally come together. New Orleanss restaurants offer hundreds of variations on the Cajun Creole concoction. They all begin with a rouxa mixture of spices and flour thickened with cooking fat. From there, chefs create hearty, dark varieties with smoked meats like Andouille sausage or duck and tasso, or fill lighter seafood versions with shrimp, crabmeat, tomato, and okra. We spent a few days exploring eateries in the French Quarter and beyond in search of our favorite gumbos. Here are the tasty results. The French Quarter The Classic Galatoires, 2. Bourbon Street. Open for more than 1. Galatoires is a beloved NOLA tradition, the type of place where a jacket is required for dinner and nobody complains. The French Creole seafood gumbo is just as traditional and tasteful, packed with crabmeat, shrimp, onion, celery, tomatoes, and okra. A cup is 7 so just go ahead and spend another 1. The Up And Comer Royal House Oyster Bar, 4. Royal Street. This corner restaurant which opened two years ago is the kind of place you stumble upon as you wander the antiques shops lining Royal. Sit at one of the window tables and order a bowl of the flavorful chicken and sausage gumbo 9. Its served with very little rice so be sure to ask for a bigger scoop if you want more. Chicken And Sausage Gumbo' title='Chicken And Sausage Gumbo' />This is the BEST gumbo I have ever had. No okra Hearty and classic. If you cant find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have. Its Carnival time Parades start bigtime in New Orleans this weekend, and thats why we have a classic recipe today for Chicken and Sausage Gumbo. Chicken And Sausage Gumbo' title='Chicken And Sausage Gumbo' />Dozens of New Orleans restaurants serve the iconic Louisiana. The Best Gumbo in New Orleans. This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map It is a hearty, rich Creole stew. The depth and body of this Louisiana mainstay largely depend on a humble pantry staple flour. We rethought its treatmentfrom how it is cooked to how it is. In a large Dutch oven, cook chicken in batches over medium heat until browned, about 5 minutes a side transfer to a large bowl. Cook sausage in Dutch oven over. It was great, but then again every dish we tried, such as the fried eggplant straws appetizer, was delicious. Healthy Meals To Eat At Work there. Beyond the Quarter The Classic Dooky Chase Restaurant, 2. Orleans Avenue. Chef Leah Chase loads her gumbo with crab, shrimp, chicken, two kinds of sausage, ham, and veal brisket. It all comes together in a roux thats rich but not too dark. The Up And Comer Cochon Butcher, 9. Tchoupitoulas. Half butcher shop, half deli, Cochon Butcher in the Warehouse District opened last year as a fast service alternative to the sit down service at the Cochon Restaurant next door. It offers plenty of fine meats to take home, but you can also pick up a quart of chicken and sausage dark roux gumbo 1. Youll be taking home the bestCochons executive chef and head gumbo cook Donald Link knows his stuff. His cookbook, Real Cajun, won the 2. James Beard Award for best new American cookbook.