Pearl Tavern Gumbo Recipe

Make a dark roux

In a large heavy-bottomed pot or Dutch oven over medium heat, combine 0.75 cups vegetable oil and 0.75 cups all-purpose flour. Whisk constantly for 18–25 minutes until the roux reaches a deep chocolate-brown color, reducing heat as needed to prevent burning. The roux should smell nutty. Be patient; this is the flavor base.

Sauté the holy trinity

Add 1.5 cups diced yellow onion, 1 cup diced green bell pepper, and 1 cup diced celery to the roux. Stir and cook 6–8 minutes until vegetables are softened and beginning to brown. Add 3 tbs minced garlic and cook 1 minute until aromatic.

Brown the proteins

Push vegetables to the side and add 1.0 lb chicken thigh pieces and 12 oz sliced andouille sausage. Cook 4–6 minutes, stirring occasionally, until chicken is lightly browned and sausage releases some fat. If pot is dry, add up to 2 tbs oil.

Deglaze and simmer

Stir in 2 tbs tomato paste and 1 tbs Worcestershire sauce, scraping any fond from the bottom. Slowly whisk in 8 cups chicken stock to fully incorporate the roux, bringing mixture to a gentle simmer. Add 2 bay leaves, 1 tsp dried thyme, 0.25 tsp cayenne pepper, 1 tsp smoked paprika, 1.5 tsp salt, and 1 tsp black pepper. Reduce heat to low and simmer, partially covered, for 30 minutes to meld flavors and cook chicken through.

Finish with shrimp and rice

Bring gumbo back to a gentle simmer and add 1 lb peeled and deveined shrimp. Cook 3–5 minutes until shrimp are pink and opaque. Remove and discard bay leaves. Stir in 4 cups cooked forbidden black rice to warm through and thicken the gumbo slightly. If using, sprinkle 1 tsp file powder and stir immediately (do not boil after file). Taste and adjust salt and cayenne as needed.

Garnish and hold

Ladle gumbo into a warmed container for carryout. Garnish with 0.5 cup sliced green onions and 0.25 cup chopped fresh parsley. Keep hot (135°F/57°C or above) for service.

In a large bowl combine 10 oz mixed greens, 1.5 cups halved cherry tomatoes, 1 sliced cucumber, 0.5 cup thinly sliced red onion, and 1 cup shredded carrots. Toss gently to mix. Portion into six containers and include 1 cup total of chosen house dressing in a separate small container for carryout (about 2–3 oz per person). Keep chilled.

Prepare dough

Preheat oven to 425°F (220°C). In a large bowl whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, and 1 tsp kosher salt. Cut in 0.75 cups cold cubed unsalted butter with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1 cup grated sharp cheddar.

Add liquid and cut biscuits

Pour 1 cup buttermilk into the dry mixture and fold gently until just combined — do not overmix. Turn dough onto a lightly floured surface, pat to about 1-inch thickness. Using a 2.5-inch biscuit cutter (or a floured glass), cut 12 biscuits, pressing straight down without twisting to preserve rise. Re-shape scraps as needed and re-cut.

Bake and glaze

Place biscuits on a parchment-lined baking sheet about 1/2 inch apart. Bake in preheated oven 12–15 minutes until golden brown and risen. While biscuits bake, combine 0.25 cups melted unsalted butter and 0.25 cups honey. When biscuits come out of oven, brush tops with the honey-butter glaze. Optional: sprinkle with 0.5 tsp coarse sea salt. Cool slightly before packing for carryout.