The most popular meal at R’evolution Restaurant in New Orleans combines Cajun flavors, a surprising presentation, and a serious punch of meat, so The Meat Show host and professional carnivore Nick Solares made sure to seek it out on his recent trip through the city. Watch the video above for a look at the process behind this in-demand dish, called Death by Gumbo.
As Jana Billiot, R’evolution’s chef de cuisine, explains, Death by Gumbo reworks the pillars of a traditional New Orleans gumbo into a new format. Nearly boneless palm-sized quail are stuffed with all the usual trappings of a gumbo: poached oysters, smoked andouille sausage, and rice spiked with parsley and filé powder, the ground and dried leaves from the sassafrass tree. The cooked bird is set in the center of a shallow dish and surrounded by a thick, complex gumbo base, which is poured on table-side. Is it, as the name suggests, a gumbo dish to die for? Click play on the video above.
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