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!
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
Based on 421 reviews
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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