Cajun, Far From Home, at the Gumbo Bros

I have to try it!

I moved up here from New Orleans in December, and I seriously don't really care where either of these boys are from - just as long as they are planning on boiling crawfish this spring.

There is no po'boy bread but Leidenheimer's; Leidenheimer's is the only bread.
Btw, there are several more origin stories for po-boy sandwiches. One goes back to very early New Orleans and the Ursuline nuns' convent; they supposedly made potato and bread sandwiches for distribution to "poor boys".

And: Dat is a Saint's helment, dat is. Good grief!

I grew up in Mississippi and have family in south Louisiana.

I've been on a search for good gumbo in New York for 13 years and finally found it when I visited the Gumbo Bros' stand outside of Columbus Circle in 2015. I'm thrilled to know that they now have a restaurant.

okay - here is what I have to say. A New Orleans native in Brooklyn. Can cook it all but its nice to have something from home in this town. I visited and had the Gumbo it was nice and tasty - similar to my Momma's and Grandma's. What everyone should know is that the atmosphere is nice so are the people and since
Lousiana is a hot pot for food - its all good! Oh an from your Grandma's table to mine it will never taste the same but the same love is in there. So go support.
I hope they get king cake for Mardi Gras

mmm, debris . . .

Stop! You're all right. Creole refers to people born elsewhere. There are white Creoles in New Orleans, descended from the French and Spanish, and their are Black Creoles, mostly Free People of Color who came from haiti and elsewhere in the Caribbean. Then there are the Prairie Black Creoles, out by Lawtell and Opelousas in Central Louisiana, who are best known these days for Zydeco music. Prairie gumbo is usually chicken based; New Orleans gumbo, usually seafood (see Dooky Chase's). Go to Mamou on Mardi Gras for the community gumbo--Cajun, not Creole.

Then Cajuns: there are bayou Cajuns, especially from Houma south to the Gulf, and there are prairie Cajuns, north of Lafayette in places like Grand Coteau and, again, Opelousas. Both Cajuns and Creoles are all over Southwest Louisiana. Lafayette, of course, is the center, but they fan out in both colors from Lake Charles in the west pretty much to the Mississippi River, from below Alexandria in the north to Cut Off near the Gulf.

Readers would do well to check out the literature, by Barry Ancelet, Nick Spitzer, and Paige Gutierrez, among many others, and travelers should go to Bestop in Ossun, have some boudin, and just stop quibbling.

I haven't been there, but I'm sure the "golden football helmet with a fleur-de-lis" is a New Orleans Saints helmet.

I love the NY Times, but must it become a caricature of itself?

I am a native Cajun raised in Lafayette, LA, and would like to correct some inaccuracies in this article. Gulf Shores, Alabama, is not "Creole country." Creoles are people of mixed race ancestry whose origins are New Orleans. Central Louisiana is not "Cajun country." Cajuns are from the area near Lafayette Parish in deep South Louisiana. These are two specific cultures with histories pre-dating the Revolutionary War.

Cajun (French Canadians expelled from Canada [Acadiana] after France lost the French & Indian War who settled in southwest Louisiana) gumbo was learned from local Native Americans and uses filé (finely ground sassafras leaves) as its thickener.

Creole gumbo was adopted by New Orleans French from the Cajun variety and was influenced by the influx of former French Haitian colonizers (with slaves from a single African locale). Creole gumbo uses okra as its thickener.

There is a more than discernible difference...