I am a proud owner and frequent user of Paul Prudhomme’s Louisiana Kitchen, a veritable bible for Cajun cooking. Cajun is my go-to cuisine when entertaining. One whiff of the jambalaya at Gumbo immediately made me feel right at home. There is a distinct aroma to the sautéed onions, peppers, and celery that form the base of many Cajun dishes. That aroma promises complex flavors with varying degrees of heat are about to dance across your palate. And that promise was realized with my jambalaya. The flavors in my meal were exactly as I wanted them to be, transporting me not just to my own kitchen but to some of my favorite spots in New Orleans. A word about heat, however — I have learned over the years to adjust the heat in the dishes I prepare for my guests. My wife and I like our food hot, but for some our preferred level of spice is a bit too much, leaving , say my father-in-law, dripping in sweat by the end of dinner. So, for some I tone it down a bit, but for others I even kick it up a notch. (That’s right, Jeevanantham family, I can dish it out as well as you can.) For those nervous about the heat in Gumbo’s kitchen, you will be fine. While maintaining all of the flavor, my jambalaya was on the milder side, easily enjoyed by any diner. My advice to Gumbo, however, is to offer diners the option for different levels of heat. A number of people at our table requested extra spice but their meals were still relatively mild. The bottom line? A wonderful atmosphere, superior service, and a distinct cuisine earn Gumbo a home in Worcester’s dining scene. -JD
