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A cup of dark brown gumbo has a crab leg sticking out and a half grilled cheese sandwich on the side, topped with rice and green onion.
Gumbo and grilled cheese from the Munch Factory.
The Munch Factory

21 Restaurants Serving Some of the Best Gumbo in and Around New Orleans

We know mama makes it best, but in case she’s busy

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Gumbo and grilled cheese from the Munch Factory.
| The Munch Factory

To most locals, gumbo is home cooking, the ultimate comfort food informed by grandmother’s kitchen and mama’s way of doing things. First, there’s a roux; and fortunately, New Orleanians are expert at coaxing that ebony roux into a simmering bowl of savory goodness as full of cultural influences as the city itself.

Still, not every week allows for the delicate work of gumbo making, and with cold days ahead, everyone needs a go-to spot to pick up the staple. Swimming with seafood or rich with chicken and sausage, these gumbos are some of the best in town — arranged geographically, as always.

Is your favorite for gumbo in New Orleans missing from this list? Tell us at nola@eater.com.

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Note: Restaurants on this map are listed geographically.
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Munch Factory

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The Creole gumbo at this beloved Gentilly restaurant, back in its original neighborhood after a few years based in the LGD, is one of the best. The darkest, deepest, and silkiest roux is complemented by heaps of crab, shrimp, and oysters, topped with just the right amount of green onions.

Station 6

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Chef/co-owner Drew Knoll is all about seafood and oysters at Station 6, the Bucktown restaurant he owns with his wife chef Alison Vega Knoll, who is now focusing on her gourmet market The Larder in Metairie. Knoll, whose background includes running a gourmet restaurant in Antigua, puts so much seafood in his seafood gumbo — Gulf shrimp, oysters, blue crab — that it’s a meal in itself. But then you’d miss his blackened Gulf fish and crab casserole, which would be a shame.

Seafood gumbo from Station 6
Madeline Rose for Station 6

Peewee’s Crabcakes

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Charles “PeeWee” Armstrong has been running his seafood operation for years now, in the form of home delivery, a pop-up at a CBD bar, and then expanding to a takeout shop in Central City and New Orleans East. There’s also PeeWee’s Crabcakes in Gentilly, a counter-service restaurant serving his signature crab cakes, seafood platters, and Creole specialties, like the overflowing, affordable seafood gumbo — a big bowl stuffed with crab legs, shrimp and sausage is less than $10, a cup just $6.99.

Liuzza's by the Track

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Liuzza’s bowl of magic is excellent — chef Roadrunner has perfected this roux-based specialty and makes 37 gallons of it — at least — every week. Rich with sausage and chicken, the secret is adding the shrimp freshly sauteed for each order. Best paired with another Liuzza’s specialty, its bloody mary. If you’re still hungry, get the barbecued shrimp in a pistolette, one of the best versions of this New Orleans-specific butter and Worcestershire-fueled dish.

Neyow's Creole Café

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Chef/proprietor Tanya Dubuclet serves New Orleans homestyle cooking at Neyow’s Creole Cafe, something that isn’t as easy to find in restaurants as it used to be. Her file gumbo is a perfect place to start, prepared with shrimp, crabs, smoked sausage, ham, and seasoning and served over white rice. You’ll want a bowl, but get a cup so you can have some grilled oysters, red beans and rice and fried fish too.

Neyow’s
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Gabrielle Restaurant

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All things duck tends to be the star at this Mid City favorite for Cajun fine dining, but the dark quail gumbo is nearly as famous. The hospitable, family-run restaurant on Orleans Avenue serves a bowl that’s dark and thick, smoky and rich — regardless of what comes in it that day.

Quail gumbo at Gabrielle 
Josh Brasted/Eater NOLA

Li'l Dizzy's Cafe

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Lil’ Dizzy’s Cafe has a history that reaches deep into the neighborhood, owned by the Baquet family whose New Orleans roots go back centuries. That Creole file gumbo you’re slurping is from a family recipe that the Baquets have been serving for decades, and thank goodness it’s still around.

Li’l Dizzy’s gumbo and fried chicken
Li’l Dizzy’s/Official

Dooky Chase’s

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You can’t talk gumbo in this town without paying homage to Leah Chase’s recipe loaded with crab, shrimp, chicken, two kinds of sausage, ham, and veal brisket. Dooky Chase’s serves lunch Tuesday through Saturday and dinner on Friday and Saturday evenings — call for reservations.

Dooky Chase’s Gumbo
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Nonno’s Cajun Cuisine and Pastries

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One slurp of his file gumbo and it’s clear that chef Shermond Esteen Jr. knows his way around the kitchen at Nonno’s, the homey restaurant in the Marigny. Esteen doesn’t believe in skimping on ingredients, whether it’s the jumbo shrimp that crowd his seafood platter or the crabmeat, sausage, and chicken swimming in his gumbo, which he runs often as a special. Open seven days a week with inside, outdoor seating, and takeout available.

Nice Guys Bar and Grill

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Chef Darian “D Fresh” Williams simmers up some outstanding lighter-than-average gumbo at Nice Guys Bar & Grill on Earhart, but there’s more than sausage and chicken in the pot. The chef learned to make it from his grandfather, who put “the whole kitchen sink in it.” Smoked turkey, sausage, seafood, chicken, sometimes okra, and sometimes file goes into the family recipe.

Stanley of New Orleans

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A longtime locals favorite for breakfast and bloody marys, this creative French Quarter gem off Jackson Square is also one of the neighborhood’s best destinations for gumbo. Chef and owner Scott Boswell makes a bowl containing Gulf shrimp, oysters, chicken, and andouille, with the option to add potato salad.

Arnaud's

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Arnaud’s celebrated its 100th birthday in 2018 — which means this Creole palace has been serving outstanding chicken and andouille and seafood gumbo since the end of World War I. Always a pleasure to dine in one of the fabulous tiled dining rooms but choose the Jazz Bistro for live jazz during brunch as a gumbo soundtrack.

Gumbo at Arnaud’s
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Restaurant R'evolution

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By far the most extravagant on the map, Restaurant R’evolution’s “Death by Gumbo” is pretty famous around these parts. It’s also non-traditional: palm-sized quail are stuffed with poached oysters, smoked andouille sausage, and rice spiked with parsley and file powder. The quail is set in the center of a bowl and a thick gumbo base is poured on tableside. It’s a treat-yourself gumbo at $18, but enough for an entree and worth it.

Death by Gumbo from Restaurant R’evolution
Restaurant R’evolution/Facebook

Galatoire’s

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Just about everything is special at Galatoire’s, and it has been so since 1905. French-inspired dishes from bouillabaisse to crabmeat Sardou will tempt, but do yourself a favor and start with a hearty cup of the duck and andouille gumbo, a simmered duck stock with a dark roux rich with sausage and shredded duck. Of course the seafood and okra version is also an earthy delight.

Mr. B's Bistro

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This longtime neighborhood bistro is known for its gumbo yaya, a Creole version through and through. Rich and dark and served strictly with chicken and andouille, it’s a taste of the real stuff.

Herbsaint

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It’s good to remember that Donald Link earned his James Beard Award for Best Chef South at Herbsaint back in 2007. The lovely St. Charles Avenue restaurant is his flagship, with chef David Rouse in the kitchen now as chef de cuisine. The gumbo recipe is all Link though, a changing take on the traditional that is now his chicken, tasso, and andouille version of the dish. That andouille is so good — made at Cochon Butcher and for sale in the butcher case.

Brigtsen's Restaurant

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Frank Brigtsen’s personal approach to classic Louisiana dishes can be seen throughout the menu, in items like New Orleans barbecue shrimp with calas, catfish des allemands, and crab-crusted Gulf fish. His gumbo, a Cajun-style chicken and andouille, boasts a rich, dark roux peppered with file.

Heard Dat Kitchen

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Chef Jeff Heard’s Central City restaurant has been serving quality interpretations of classic Creole dishes and original new creations for years, a neighborhood favorite for comforting food with a twist. Try Heard’s grilled cheese, potato salad, and file gumbo combo — it is absolutely one of the best in the city.

The High Hat Cafe

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While catfish is the star at the casual neighborhood spot on Freret Street, High Hat’s gumbo is worth a shoutout. The chicken and andouille gumbo “Ya-Ya” is thick and dark, loaded up with the good stuff, all for a reasonable $8. Try the sweet potato salad on the side.

High Hat’s gumbo
The High Hat Cafe/Facebook

Gris-Gris

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Chef Eric Cook casts even the most traditional Creole dishes in a new light, thanks to his elegant use of supreme ingredients and techniques practiced in kitchens from American Sector and Bourbon House to Tommy’s Cuisine. At Gris-Gris, the chef says he’s cooking food that brings back memories, and his familiar menu certainly does that most expertly. But his version with chicken and andouille, smoky at its heart, silky on the tongue, sets a lofty standard that deserves a memory all its own.

Pascal's Manale

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At nearly 110 years old, this Uptown family-owned restaurant is adept at New Orleans classics, starting with an outstanding chicken andouille gumbo. Chock full of sausage, white meat chicken, and of course built on the New Orleans holy trinity (bell pepper, onions, and celery), this is a swell version of the meaty favorite. Better yet, you can make it at home — buy a copy of the Pascal’s Manale cookbook by Poppy Tooker — the recipe is on page 94.

Gumbo at Pascal’s Manale
Facebook/Pascal’s Manale

Munch Factory

The Creole gumbo at this beloved Gentilly restaurant, back in its original neighborhood after a few years based in the LGD, is one of the best. The darkest, deepest, and silkiest roux is complemented by heaps of crab, shrimp, and oysters, topped with just the right amount of green onions.

Station 6

Seafood gumbo from Station 6
Madeline Rose for Station 6

Chef/co-owner Drew Knoll is all about seafood and oysters at Station 6, the Bucktown restaurant he owns with his wife chef Alison Vega Knoll, who is now focusing on her gourmet market The Larder in Metairie. Knoll, whose background includes running a gourmet restaurant in Antigua, puts so much seafood in his seafood gumbo — Gulf shrimp, oysters, blue crab — that it’s a meal in itself. But then you’d miss his blackened Gulf fish and crab casserole, which would be a shame.

Seafood gumbo from Station 6
Madeline Rose for Station 6

Peewee’s Crabcakes

Charles “PeeWee” Armstrong has been running his seafood operation for years now, in the form of home delivery, a pop-up at a CBD bar, and then expanding to a takeout shop in Central City and New Orleans East. There’s also PeeWee’s Crabcakes in Gentilly, a counter-service restaurant serving his signature crab cakes, seafood platters, and Creole specialties, like the overflowing, affordable seafood gumbo — a big bowl stuffed with crab legs, shrimp and sausage is less than $10, a cup just $6.99.

Liuzza's by the Track

Liuzza’s bowl of magic is excellent — chef Roadrunner has perfected this roux-based specialty and makes 37 gallons of it — at least — every week. Rich with sausage and chicken, the secret is adding the shrimp freshly sauteed for each order. Best paired with another Liuzza’s specialty, its bloody mary. If you’re still hungry, get the barbecued shrimp in a pistolette, one of the best versions of this New Orleans-specific butter and Worcestershire-fueled dish.

Neyow's Creole Café

Neyow’s
Brasted/Eater NOLA

Chef/proprietor Tanya Dubuclet serves New Orleans homestyle cooking at Neyow’s Creole Cafe, something that isn’t as easy to find in restaurants as it used to be. Her file gumbo is a perfect place to start, prepared with shrimp, crabs, smoked sausage, ham, and seasoning and served over white rice. You’ll want a bowl, but get a cup so you can have some grilled oysters, red beans and rice and fried fish too.

Neyow’s
Brasted/Eater NOLA

Gabrielle Restaurant

Quail gumbo at Gabrielle 
Josh Brasted/Eater NOLA

All things duck tends to be the star at this Mid City favorite for Cajun fine dining, but the dark quail gumbo is nearly as famous. The hospitable, family-run restaurant on Orleans Avenue serves a bowl that’s dark and thick, smoky and rich — regardless of what comes in it that day.

Quail gumbo at Gabrielle 
Josh Brasted/Eater NOLA

Li'l Dizzy's Cafe

Li’l Dizzy’s gumbo and fried chicken
Li’l Dizzy’s/Official

Lil’ Dizzy’s Cafe has a history that reaches deep into the neighborhood, owned by the Baquet family whose New Orleans roots go back centuries. That Creole file gumbo you’re slurping is from a family recipe that the Baquets have been serving for decades, and thank goodness it’s still around.

Li’l Dizzy’s gumbo and fried chicken
Li’l Dizzy’s/Official

Dooky Chase’s

Dooky Chase’s Gumbo
Brasted

You can’t talk gumbo in this town without paying homage to Leah Chase’s recipe loaded with crab, shrimp, chicken, two kinds of sausage, ham, and veal brisket. Dooky Chase’s serves lunch Tuesday through Saturday and dinner on Friday and Saturday evenings — call for reservations.

Dooky Chase’s Gumbo
Brasted

Nonno’s Cajun Cuisine and Pastries

One slurp of his file gumbo and it’s clear that chef Shermond Esteen Jr. knows his way around the kitchen at Nonno’s, the homey restaurant in the Marigny. Esteen doesn’t believe in skimping on ingredients, whether it’s the jumbo shrimp that crowd his seafood platter or the crabmeat, sausage, and chicken swimming in his gumbo, which he runs often as a special. Open seven days a week with inside, outdoor seating, and takeout available.

Nice Guys Bar and Grill

Chef Darian “D Fresh” Williams simmers up some outstanding lighter-than-average gumbo at Nice Guys Bar & Grill on Earhart, but there’s more than sausage and chicken in the pot. The chef learned to make it from his grandfather, who put “the whole kitchen sink in it.” Smoked turkey, sausage, seafood, chicken, sometimes okra, and sometimes file goes into the family recipe.

Stanley of New Orleans

A longtime locals favorite for breakfast and bloody marys, this creative French Quarter gem off Jackson Square is also one of the neighborhood’s best destinations for gumbo. Chef and owner Scott Boswell makes a bowl containing Gulf shrimp, oysters, chicken, and andouille, with the option to add potato salad.

Arnaud's

Gumbo at Arnaud’s
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Arnaud’s celebrated its 100th birthday in 2018 — which means this Creole palace has been serving outstanding chicken and andouille and seafood gumbo since the end of World War I. Always a pleasure to dine in one of the fabulous tiled dining rooms but choose the Jazz Bistro for live jazz during brunch as a gumbo soundtrack.