Jul 14 2026
Restaurants›The Little Village - Downtown›Cup & A Salad Recipe

Cup & A Salad Recipe

Inspired by The Little Village - Downtown
Time1h 30m
Serves4

Cup of Gumbo -OR- Lobster Bisque & Medium Salad

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Ingredients

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Gumbo

Lobster Bisque

Medium Salad

Method

Gumbo

  1. 1

    Prepare the Ingredients

    Slice the Andouille sausage, chop the chicken thighs, and clean the shrimp. Chop the onion, bell pepper, celery, and garlic.

  2. 2

    Cook the Sausage

    In a large pot, heat the olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes.

  3. 3

    Add the Chicken

    Stir in the chopped chicken thighs and cook until they are no longer pink, about 5 minutes.

  4. 4

    Add Vegetables

    Add the chopped onion, bell pepper, celery, and minced garlic. Cook for another 5 minutes until the vegetables are softened.

  5. 5

    Combine Remaining Ingredients

    Stir in the canned diced tomatoes, chicken broth, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil.

  6. 6

    Simmer

    Reduce the heat to low and let the gumbo simmer for 30 minutes. Add the shrimp in the last 5 minutes of cooking.

  7. 7

    Garnish and Serve

    Remove bay leaves. Serve hot, garnished with chopped green onions.

Lobster Bisque

  1. 8

    Prepare the Lobster

    Boil the lobster tails in salted water for about 5-7 minutes until cooked. Remove meat from the shells and chop into pieces.

  2. 9

    Sauté Vegetables

    In a pot, melt the butter over medium heat. Add chopped onion, carrots, celery, and minced garlic. Sauté until softened, about 5-7 minutes.

  3. 10

    Add Tomato Paste

    Stir in the tomato paste and cook for 2 minutes.

  4. 11

    Add Stock

    Pour in the fish stock and bring to a boil.

  5. 12

    Blend the Bisque

    Reduce heat and add the lobster meat. Use an immersion blender to blend until smooth. Stir in the heavy cream.

  6. 13

    Season

    Season with salt and black pepper to taste. Heat through.

  7. 14

    Garnish and Serve

    Serve hot, garnished with chopped chives.

Medium Salad

  1. 15

    Prepare the Vegetables

    Wash and dry the mixed greens. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.

  2. 16

    Make the Dressing

    In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.

  3. 17

    Combine Salad Ingredients

    In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

  4. 18

    Dress the Salad

    Drizzle the dressing over the salad and toss gently to combine.

  5. 19

    Serve

    Serve immediately.

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