Gumbo marries two comforting dishes—rice and stew (or soup, depending on where you’re from)—in a bowl that embodies the culinary history of southern Louisiana. All versions are made by combining a dark roux with the holy trinity of onion, celery and bell pepper, but Kate’s version of Gumbo z’Herbes—traditionally served on Good Friday—ups the ante with whole sweet shrimp and smothered greens strewn with a generous helping of Applewood smoked bacon.
If you miss the Gumbo z’Herbes, don’t worry: It is one of many gumbos in Cajun Kate’s rotation of weekly specials, including cochon de lait (slow-roasted pork), shrimp and sausage, chicken and sausage, and smoked brisket. Cajun Kate’s is one of only a handful of places that serve gumbo in the First State, so make sure to buy a cold carry-out portion for later in the week.
722 Philadelphia Pike, Wilmington