Classic Creole Seafood Gumbo from a chef who knows it best, Danny Trace (Brennan’s of Houston). Served with toasted garlic “Jazzmen” rice and Chef Danny’s blend of filé. The season starts now…enjoy!
This authentic Catalan dish is made with black rice, squid, clams, sepia squid ink, mortar allioli and fish stock 17/22. Yield is 4.