The restaurant is located in an old home, with separate rooms, a hodgepodge of art and seasonal decor on the walls, the “good” silverware you pull out for special occasions, and a team of kind people who treat you like family. Dining at Brigtsen’s is like going to a relative’s house for the holidays. The first time I had Brigtsen’s gumbo was around 2013, and I’ve been recommending it to everyone ever since. Needless to say, everyone here has strong feelings about this dish. Certainly not an egg, not snow crab claws, not loose crab meat, not crawfish, never anything crunchy unless it’s cooked all the way down, and, for the love of all that is holy, never corn! These ingredients just do not belong-that’s me though. Never in my entire life would I include a tomato in any form. There’s also filé (ground sassafras) on the table for me and whoever else wants it.
When I make gumbo, which is usually only for holidays because it’s expensive to do it “right,” I put everything in it: chicken thighs, andouille, hot sausage, deveined shrimp, cleaned blue crabs, oysters, and okra. It’s a blend of a roux (flour and fat that’s cooked until brown), stock, the Louisiana seasoning trinity (bell peppers, onion and celery), plus meat and/or seafood. I’ve been eating it since I was a bald-headed baby with only two teeth and I’ve been making it since I was 18.Īt its core, gumbo is somewhere between a soup and a stew. Being a Creole girl from the 7th Ward-a multigenerational native New Orleanian at that-I certainly have opinions on gumbo. Where’s the best gumbo in New Orleans? If you live here, that’s something you’re asked all the time. Where's the absolute best gumbo in New Orleans? The most delicious burrito in San Francisco? Welcome to Best in Town, where we call on a local expert to share the absolute best versions of their city's most iconic food.
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