Chef John Folse said he started work on the goliath pot of gumbo about 3:30 a.m. Thursday and finished the stew, which contained shrimp, alligator, catfish, crab, crawfish and oyster, about 9:30 a.m.
Read the entire story here.
Chef John Folse said he started work on the goliath pot of gumbo about 3:30 a.m. Thursday and finished the stew, which contained shrimp, alligator, catfish, crab, crawfish and oyster, about 9:30 a.m.
Read the entire story here.