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Gumbo is perhaps the most literal melting pot of all dishes. Its influences range from African (okra) to French (roux) to Choctaw Indian (filé powder) to German, Spanish, Italian, and more. Packed with tender chicken and spicy Andouille sausage, as well as veggies, rice, and spices, this is a hearty dish packed with flavors and textures that's sure to warm you up on a chilly night!

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Nutritional facts

Protein

48g

Carbs

53g

Calories

620

Fat

22g

Ingredients

Canola and Olive Oil BlendBay LeafAll Purpose FlourAndouille SausageCeleryGarlic PowderBlack PepperTomato PasteSweet PaprikaOnionJasmine RiceKosher SaltOkraGumbo PowderGreen Bell PepperChicken BreastItalian Parsley

Reviews

3.9

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Based on 421 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

It was good. No complaints.

Rashidi Reed · 02/05/25

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About Cedric Nicolas

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Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.

He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.

Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.

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