Creole Chicken and Wild Rice Gumbo with Gabrielle Hamilton’s Cornbread Pound Cake (for 1)


Jay’s Creole Chicken and Wild Rice Gumbo starts with a mirepoix of celery, onions, bell peppers, and garlic, then we add stewed tomatoes, okra, red beans, long grain and wild rice, shredded chicken, and season up the pot with white and black pepper, parsley, thyme, paprika, a pinch of cayenne. The caldron simmers on low for over an hour until just right. Served with Gabrielle Hamilton’s delicious recipe for Cornbread Pound Cake Muffins – yum! 

Gabriella Hamilton is the pioneering chef and owner of Prune, a restaurant in New York City, and the best selling author of Blood, Bones, and Butter, a culinary memoir.


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