Ask 10 people where to find the best gumbo, and you’ll likely get 10 different answers. At the core of the hearty stew is a base made of fat, flour, and seasonings called a roux. Most will agree that a great gumbo starts with a great roux, but the ingredients that follow are often up for heated debate. There is dark roux versus light roux; thick consistency versus thin; Cajun versus Creole-style; meat or seafood, a mixture of both, or meatless altogether; rice or no rice; and the preferences go on and on. However the bowl may be built, there is no arguing that a piping hot bowl is especially comforting during the winter months.
From casual po-boy shops to fine dining Cajun restaurants, Houston restaurants offer excellent bowls that would do New Orleans proud. Here are 16 places to get your gumbo fix.
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