And, even better, it’s time for our annual gumbo! Every Mardi Gras, Jack, our Head Chef, whips up a batch of gumbo and waxes poetic about the “proper” way to make it, how dark, exactly, to get the roux, and how much filé powder it needs. It’s a labor of love every year and we hope you enjoy the bold Creole and Cajun flavors and savory goodness that is our classic gumbo! And, we added our house-made hot sauce on the side, so it can be just as spicy as you like.