Dear friends and patrons of The Gumbo Hut, I hope this note finds you all well and enjoying the flavors of life. I wanted to take a moment to share with you some exciting news and also explain a few things that have been going on behind the scenes at our beloved restaurant. First and foremost, I want to thank each and every one of you for your continued support and love for The Gumbo Hut. We’ve been open for over a year now, and that’s a milestone I’m incredibly proud of. As a single parent with three amazing kids, this journey has been nothing short of a rollercoaster ride, filled with joy, challenges, and lots of learning. You might have noticed that our hours have been a bit sporadic lately. I want to be open with you about why that’s been happening. Just recently, I dropped off my youngest child at college across the country. Yep, I’m officially an empty nester! It’s a bittersweet moment, filled with pride and a touch of sadness. Balancing the responsibilities of being a parent and running a restaurant has been a delicate dance, and I needed some time to adjust to this new chapter in my life.
Changes on the Horizon at The Gumbo Hut
But don’t you worry! The Gumbo Hut is about to embark on a new and exciting journey. We’re cooking up some fresh changes that I know you’re going to love:
- A New Logo: We’re refreshing our look with a reimagined-logo that captures the essence of our restaurant. It’s vibrant, it’s fun, and on display.
- A New Menu: Our culinary team has been working hard to create a menu that’s full of new flavors and old favorites. We can’t wait for you to taste what we’ve been working on. Maybe some Cajun shrimp skewers or what about Andouille Sausage and Red Bean Hash.
- The Great Game Exchange: This one’s a surprise, and I promise it’s going to be a game-changer. Free games and prizes too! Stay tuned for more details!
I want to thank you once again for being a part of The Gumbo Hut family. Your support means the world to me, and I can’t wait to share these exciting changes with you. Stay hungry, stay happy, and see you soon at TGH 2.0! To stay up to date, follow us on FaceBook.
With heartfelt gratitude,
Étouffée vs. Gumbo: The Gumbo Hut‘s Signature Difference At TheGoodGumbo.com, we pride ourselves on our authentic Étouffée – a dish that often steals the spotlight alongside our renowned Gumbo. Wondering what sets our Étouffée apart? It’s the vibrant touch of red and orange bell peppers. When these peppers mingle with paprika, they grant the dish a distinct reddish hue and an irresistible sweet undertone.
Why The Gumbo Hut’s Étouffée is Special:
- Bell Peppers: Not just any peppers! We selectively use red and orange bell peppers, not commonly purchased in bulk, to guarantee that signature hue and taste.
- Quick & Delightful Recipe: In just 30 minutes, you can recreate our Étouffée. If we’re out, don’t worry! Head to instacart, gather the ingredients, and indulge in this delectable dish from the comfort of your home.
- Freshness Above All: You might wonder, if the recipe is so simple, why do we occasionally run out? The answer is straightforward: we are uncompromising about quality. Seasonal challenges sometimes make it tough to source the freshest ingredients. If we can’t serve you the best, we’d rather have you make the best at home.
Ingredients to add to instacart:
- 3 cups long grain white rice
- 6 cups water, divided
- 1 cup of chicken broth
- ¾ cup butter
- 1 large onion, chopped
- one red/orange bell pepper
- 1 clove garlic, chopped
- ¼ cup all-purpose flour
- 1 pound crawfish tails
- 6 green onions, chopped
- salt and pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic poweder
- 1/2 tablespoon paprika
- 1 ½ tablespoons Cajun seasoning, or to taste
- Combine rice and 6 cups water in a saucepan. Bring to a boil over high heat.
- Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
- While rice cooks, melt butter in a large skillet over medium heat. Add onion and bell peppers and cook, stirring, until transparent. Stir in garlic and cook until fragrant, about 1 minute.
- Stir in flour until blended. Gradually stir in 1 cup of chicken broth. Add crawfish tails and bring to a simmer.
- Stir in green onions and season with salt, pepper, other seasonings and Cajun seasoning.
- Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
- Serve étouffée over cooked rice.
I’ve adjusted and personalized the recipe a bit, but the original inspiration can be credited to a Louisiana Crawfish Étouffée recipe on Allrecipes. You can view it here. This is a quick and easy dish that kids will love and it will be ready in no time when they get out of school.