Funbook - Fall 2014
Funbook - Spring 2014
March 2, 2015
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Updated February 25, 2014 11:44 AM
By JOAN REMINICK
Chicken and andouille gumbo in bread bowl is a specialty at Mara's Too in Wantagh. (Credit: Jeremy Bales)
Call it a soup. Or a stew. Actually, gumbo is a little of both.
The Louisiana favorite is made with sauteed aromatics, a dark roux, a highly flavored stock and any number of combinations of vegetables, meat, poultry and/or seafood. Rice is often in the mix.
Here are four restaurants, each offering its own take on gumbo, a dish that offers comfort with a fiery kick.
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