Gumbo weather: George’s

As cooler weather comes to town, more and more Louisianans will be pining for some gumbo. Throughout the colder months, 225 Dine takes a look at some of the area’s well-known and underrated spots for the traditional, rustic Louisiana dish.

To kick things off, we take a look at George’s, the local bar and grill that has three Baton Rouge locations on Highland (Map it!), Perkins (Map it!) and George O’Neal Road (Map it!).

Surprisingly, George’s was one place that was name-dropped more than once when I asked friends where they get a good bowl of gumbo in the Capital City.

George’s manager Tony Lanata has been cooking gumbo for about 25 years. He says he taught himself and watched other cooks. He prefers a darker roux, similar to Paul Prudhomme’s.

“I’m old fashioned,” he says. “I use a handmade roux.” He also debones the meat to make the stock.

At George’s, the key ingredient is okra. Lanata says gumbo is a dish where you throw everything but the kitchen sink into it.

“I always liked okra,” he says. “It gives the gumbo color, an extra taste. It makes it more than just a chicken stew.”

You can get an 8-oz. cup or 12-oz. bowl of chicken and okra gumbo at any of George’s three locations.

Sporadically, Lanata says some locations will serve a seafood gumbo as well with shrimp and crabmeat.

“It’s not served seven days a week,” Lanata says of the seafood gumbo. “It’s a specialty item for us. We’ll serve it more during Lent.”

For more information on George’s, click here.

What restaurant has your favorite bowl of gumbo? Let us know in the comments below.