The New Orleans Menu

Mr. B's Gumbo Ya-Ya

Rebekah writes: The gumbo ya-ya at Mr. B's used to be a deep and rich brown, with a moderately thin roux. Since it reopened post-K, the roux is thicker and you can actually taste the flour base. Just wondering if you know if they've got it back to it's original recipe? (It was my favorite gumbo, hands down.)

Tom sez: I agree with everything you say. It always has been the best around, but on the couple of samplings of that great chicken-andouille masterpiece since the storm, it was far too thick, both in terms of the roux component and the overabundance of rice. And you and I are not the only ones saying this. Even one of the waiters mentioned it to me. So I hope they get the word and take a look at that. It's a classic that needs some attention.

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