Where to find the best gumbo in New Orleans

If you’re not at this Mid-City joint for the BBQ shrimp po’boy, you’re here for the gumbo. Brimming with okra, seafood, sausage, chicken and freshly sauteed shrimp, what takes this bowl over the top is the 17 secret herbs and spices that season the extra-dark roux. Pair it with a frosty schooner of beer or a rich, spicy bloody mary (for the veggies, of course).

The menu at Gabrielle changes frequently, as does the gumbo preparation. But whatever version is on tap, you know you’ll get a refined gumbo made with a rich, dark roux. Duck makes a frequent, welcome appearance—one version included smoked guinea hen, shredded duck and duck sausage—but the quail gumbo studded with rabbit sausage and smoked guinea hen atop country rice is a favorite.

You’ll find modern takes on traditional Louisiana cuisine at this convivial spot in the Lower Garden District. The smoky chicken and andouille gumbo is at once familiar and surprising, a comforting bowl that’s perfect on a cool day. If you can’t get enough of it—or you want to share the wealth with loved ones around the country—you can now pick up a take-home version of the award-winning gumbo next door at Gris-Gris to Go-Go.

The late, great legend chef Leah Chase is sorely missed, but her legacy of Creole cooking can still be enjoyed at Dooky Chase’s. Her classic gumbo recipe—a menu staple—includes crab, shrimp, chicken, two kinds of sausage, ham and veal. Her Gumbo Z’herbes, made with nine different greens, is a once-a-year specialty served only on Holy Thursday (the Thursday before Easter).

This Uptown spot is a long-time favorite for its Creole cuisine and warm hospitality. Chef Frank Brigtsen trained under the late Chef Paul Prudhomme, who introduced him to the Cajun style of gumbo that he still serves today. As such, this gumbo has no seafood or okra; it features chicken and andouille in a rich, dark roux seasoned with filé powder. Served atop Jazzmen rice, it’s a classic version of an iconic dish.

Owned by the deeply-rooted Baquet family, Lil’ Dizzy’s has been serving a Creole filé gumbo from a treasured family recipe for decades. An exceptionally nourishing version, it features ham, smoked sausage, crab, shrimp and the Baquet family’s own hot sausage as well as their own gumbo base.

This no-frills, family-run Central City restaurant is known for its Creole dishes, jazzed-up Southern cooking and indulgent, homestyle desserts. Here, the filé gumbo is accompanied by the most classic of sides: creamy potato salad and a grilled cheese sandwich. Grab a seat outside and you’ll be all set regardless of the weather.

Gumbo Ya Ya is a house specialty at Mr. B’s, a neighborhood bistro in the French Quarter. You can get an excellent seafood gumbo—with shrimp, crabmeat, oysters and okra—but you won’t want to miss the meat-only Ya Ya. It’s a rich, country-style gumbo with an extra dark roux, plenty of Creole seasoning, chicken and andouille sausage.

Neyow’s in Mid-City is known for its New Orleans homestyle cooking—Creole and Southern dishes with a flare unique to the city. Alongside favorites like red beans and rice, fried fish and chargrilled oysters, you’ll find an excellent filé gumbo. It’s packed with shrimp, crabs, smoked sausage and ham. A bowl with rice is all you’ll need, though you’ll likely find yourself wanting to try more.

With more than 100 years under its belt, Arnaud’s in the French Quarter is no doubt one of the top spots for Creole cuisine. Their gumbo is a classic, both the seafood and the chicken and andouille versions. Enjoy a bowl in one of the elegant dining rooms and you’ll be tasting a true piece of history.

The gumbo at Restaurant R’evolution, located in the Royal Sonesta in the French Quarter, is nothing short of indulgent. A truly photo-worthy dish, the signature Death by Gumbo starts with a tiny quail—stuffed with poached oysters, smoked andouille sausage and rice—centered in a bowl. The rich, dark gumbo is then poured into the bowl tableside in a ritual befitting the dish.