A lot of people call me the People s Chef Chef Cory Smith now because of that award and the name s kind of stuck on me, Kimble said chuckling. I prepared the Gumbo in authentic New Orleans style, the only way I know, but I used fresh Maryland seafood. There s no real big difference whether you re getting the seafood from New Orleans or Maryland, he says. The key is to use fresh ingredients and plenty of them. Kimble says the secret to good Gumbo is not to rush it.
Most people cook it too fast.
Good Gumbo requires slow cooking . Gumbo at the restaurant is served with plenty of shrimp, crab and vegetables. It s perfectly spiced and the portions are generous. Wolfe had New Orleans King Cakes delivered for the occasion, though he did have to explain to restaurant guests exactly what a King Cake is, and why there was a little plastic baby stuck inside. Menu choices include the Creole sampler with catfish, shrimp, oysters and chicken or red beans and rice.