Add Ons Recipe

Cook bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces. Use immediately on salads or reserve for gumbo topping.

If not already cooked, sear diced ham in a small skillet over medium-high heat with 1 teaspoon olive oil until edges are lightly caramelized (2–3 minutes). Remove from heat and keep warm or cool for salad use.

Prep chicken

Pat the chicken breast dry and rub with 1/2 tbs olive oil, 1/4 tsp kosher salt, 1/8 tsp black pepper, 1/8 tsp garlic powder and a pinch of smoked paprika.

Grill or smoke

Grill over medium-high heat (or smoke at 225–250°F) until internal temperature reaches 165°F, about 6–8 minutes per side on a grill for a 6–8 oz breast. For smoking, allow roughly 1–1.5 hours depending on thickness. Let rest 5 minutes, then slice thinly for salads or dice for gumbo.

Season shrimp

Toss shrimp with 1/4 tsp kosher salt, 1/8 tsp black pepper, 1/4 tsp smoked paprika and 1/2 tsp cajun seasoning (optional). Squeeze half a lemon over them and let sit 5 minutes.

Cook shrimp

Heat 1/2 tbs butter and 1/2 tbs olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and firm (total 3–4 minutes). Remove from pan and finish with a squeeze of the remaining lemon half.

Season redfish

Pat fillet dry. Rub with 1/2 tbs olive oil, 1/4 tsp kosher salt, 1/8 tsp black pepper, 1/8 tsp smoked paprika and 1/4 tsp cajun seasoning if desired.

Pan-sear redfish

Heat 1 tbs butter in a heavy skillet over medium-high heat. When foaming, add fillet skin-side down (if skin-on) and press gently for 20 seconds. Sear 3–4 minutes per side (depending on thickness) until exterior is golden and internal temperature reaches 135–140°F. Remove, rest 2 minutes, then flake into large pieces for topping salads or stirring into gumbo.

If using pre-made crab cakes, reheat gently in a 350°F oven for 8–10 minutes or pan-fry in 1 tbs butter over medium heat 3–4 minutes per side until warmed through and crisp. Break into large pieces to serve as an add-on for salads or place whole on top of gumbo bowls.

If adding any of these proteins to gumbo, ensure they are fully cooked and added at the end of the gumbo simmer. Warm reserved proteins briefly in 1/2 cup warmed stock or the gumbo broth itself for 2–3 minutes to integrate flavors without further cooking. For shrimp and crab cakes, add in the last 3–5 minutes; for grilled chicken, bacon, ham, redfish or sausage, add 2–4 minutes before serving.

For salads: arrange greens, vegetables and dressing, then top with chosen add-ons (sliced grilled chicken, flaked redfish, shrimp, bacon pieces, diced ham or a crab cake). Drizzle with a little lemon juice or extra-virgin olive oil and serve immediately. For gumbo: ladle hot gumbo over rice, then add chosen proteins on top so they remain distinct and visible. Garnish with chopped parsley and a lemon wedge if desired.