It is relatively simple; first, you make a roux. You add the holy trinity of onions, bell pepper, and garlic. Sprinkle in the perfect amount of Cajun seasoning and dried herbs. Add the stock, simmer, add your protein (or veggies for Gumbo Z’herbes) then serve over rice.
Gumbo season is in full swing around the 337 and is showing up on social media feeds for breakfast, lunch, and dinner.
The basics are generally the same, but oftentimes someone will have their own take on this distinctive Cajun and Creole dish.
The French Press on East Vermillion St. in downtown Lafayette, Louisiana is no exception.
Their version is unique, tasty, indulgent, and represents Louisiana in a way that only a breakfast food of this nature can.
They start with toasted French bread. They then add boudin – only the very best. Garnish with a slice of American cheese and two perfectly poached eggs. Then they pour their delicious chicken and andouille gumbo on top. And there you have it – The Cajun Benedict.
It is available from breakfast through lunchtime and seems to go well with any one of their mimosas or cocktails. And it is every bit as delicious as it sounds.
The research was painstaking.