Gumbo Love

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By Lucy Buffett & Thomas McGuane

Publisher Description

Incorporating stories from restaurateur Lucy Buffett's childhood growing up in Mobile, Alabama, adventures traveling the seas as a cook, time spent working as a chef in New Orleans, and her philosophy of relaxation, gratitude, and seizing the day, this cookbook entertains and inspires as it serves up recipe after recipe, each tastier than the last.

"A delicious love letter to the Gulf Coast's vibrant food culture."

Since she was a young girl, Lucy Buffett has believed in the power of gumbo-the stirring, the transformation of the roux, the simple ingredients cooking up into something much better than just the sum of its parts. It's only fitting that she signs her name "with Gumbo Love" and that she makes a living feeding people the most delicious, soul-satisfying food.

Her new cookbook, Gumbo Love, is a labor of love and includes recipes from all over the Gulf Coast. The dishes incorporate Caribbean, Cajun, Cuban, Mexican, Old Florida, and Creole influences. Lucy proves through her collection of recipes that the Gulf Coast has its own distinct flavors and traditions that make it a coastal destination year after year. And with some of the best seafood and produce the country has to offer, the Gulf Coast-beyond just New Orleans-has a vibrant cuisine and culture, making it a treasured culinary destination in its own right.

Lucy combines over one hundred new recipes with old favorites. She lives by her mother's philosophy: "Life is short-eat dessert first," so the very first chapter is filled with delectable sweets like Classic Southern Pound Cake with Strawberries, Buttermilk Orange Chess Pie, and Salted Butterscotch Blondies.

Since you can't live on dessert alone, you'll find Gulf Coast favorites from Tailgate Shrimp and Crab Dip to Lucy's Signature Summer Seafood Gumbo, and Crab and Corn Fritters, along with dozens of other seafood appetizers and main dishes. And if you tire of seafood, Lucy shares her family favorites like Daddy's Fried Chicken, Beer-Braised Beef Brisket, Southern Fried Creamed Corn, and Greens and Grits.

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4 Reviews

3.5

Mykea

Created 10 months ago

Karen B

Created about 4 years ago

Smbwallace

Created over 7 years ago

“Useful and entertaining.”

Stacie Gorkow

Created almost 8 years ago

“If you need any reason to check out Lucy Buffett's new cookbook, then National Shrimp Day would be it! Fans of Gulf Coast specialties, fruity libations, and flavor-rich dishes won't want to miss out on the recipes featured in Lucy Buffett's newest cookbook, GUMBO LOVE. From starters and snacks to deep friend southern favorites to desserts and cocktails you'll be able to pretend you are on the Gulf Coast no matter where you live. I shared recipes from Buffett's previous cookbook LULU'S KITCHEN last summer and am just as excited for this one. This cookbook is thicker than her previous one and the photos shared throughout the pages make me want to jump in the car and revisit our favorite Gulf Coast spots. Any photo that has Lucy Buffett in it shows the happiness oozing out of her. There is no doubt that life is good in the Gulf. What I love about Buffett's cookbooks is she shares her heart along with her recipes. In each chapter, she shares stories or traditions to give you a bit of background on the recipes she offers. I love that she begins the cookbook with dessert. Buffet states that she is a "lifetime rule breaker...and chooses her rebellions more wisely - like having dessert first." That is my kind of philosophy on life! There are so many recipes I can't wait to try, I'll be working my way through this cookbook all summer. Some of the recipes I can't wait to try include: Lazy V Chocolate Fudge Cake (her mother's recipe) Easy-Peasy Chocolate Sauce (Will it be as good as MY mom's recipe?) Bad Girl Buffalo wings Black Bean & Corn Salad Dip Trout Amandine Daddy's Fried Chicken Watermelon and Feta Cheese Salad Hurricane Cocktail Plus all of her favorite sauces, seasonings, dressings, and tips for cooking or frying seafood This cookbook is making a permanent place on my cookbook shelf as it is just full of amazing dishes and stories that will make me laugh. I'm thrilled to share one of her recipes with you. Since it's National Shrimp Day, this shrimp recipe is perfect for celebrating shrimp day or really any special day in your house! SPICY SHRIMP CEVICHE SERVES 8 INGREDIENTS 2 pounds poached wild-caught Gulf shrimp (recipe follows) 1/3 cup finely chopped red onion ½ cup finely chopped celery 1 cup quartered cherry tomatoes ¾ cup peeled, seeded, and chopped cucumber 1 teaspoon finely chopped seeded jalapeño 2 teaspoons finely chopped garlic 2 teaspoons finely chopped fresh ginger 1/3 cup finely chopped fresh cilantro, plus ¼ cup for serving, if desired Juice of 5 limes (about 1 cup) Juice of 2 lemons (about ½ cup) Juice of 1 orange (about ½ cup) 2 tablespoons extra-virgin olive oil ½ teaspoon sea salt ¼ teaspoon white pepper ½ teaspoon sugar 1 avocado, pitted, peeled, and sliced (optional) 2 limes, quartered (optional) METHOD 1. Chop the shrimp into thirds or bite-size pieces, or leave them whole if you prefer, and place in a large bowl. 2. Add the red onion, celery, tomatoes, cucumber, jalapeño, garlic, ginger, cilantro, lime juice, lemon juice, orange juice, olive oil, salt, white pepper, and sugar and stir well. 3. Transfer to an airtight container and refrigerate overnight. While the mixture marinates, occasionally turn the container to evenly coat the shrimp in the liquid. 4. Transfer the shrimp and liquid to a glass bowl to serve or divide among eight martini glasses. If desired, garnish with avocado, cilantro, and lime. POACHED SHRIMP MAKES 2 POUNDS SHRIMP I USE THIS method to cook shrimp that have been peeled. It takes only a few minutes, so be careful not to overcook the shrimp. Poaching lets them absorb the flavors from the poaching liquid, which is called court bouillon in fancy French cooking and typically uses wine. Staying in step with my beloved Gulf Coastal Caribbean and Mexican influences, I use tequila or rum! INGREDIENTS 2¼ pounds large wild-caught headless Gulf shrimp in the shell 8 cups water ½ cup tequila or rum 1 lemon, sliced into rounds ½ white onion, coarsely chopped 6 garlic cloves 2 tablespoons sea salt 1 tablespoon whole black peppercorns 4 fresh cilantro sprigs METHOD 1. Peel and devein the shrimp. Keep refrigerated until ready to use. 2. Place the water in a large heavy skillet or saucepan. Add the tequila, lemon, onion, garlic, salt, peppercorns, and cilantro. Cover and bring to a boil over medium heat. Boil for 5 minutes. 3. Reduce the heat until the liquid is simmering. Add the shrimp, cover, and cook for 3 minutes only! Pour the shrimp into a strainer and immediately cover with ice.When the shrimp are cool, remove and discard the lemon rounds, garlic, and cilantro. Refrigerate in an airtight container until ready to use. Excerpted from the book GUMBO LOVE by Lucy Buffett. Copyright © 2017 by Lucy Buffett. Reprinted with permission of Grand Central Life & Style. All rights reserved.”

About Lucy Buffett

Lucy "LuLu" Buffett cooked her way from coast to coast before returning home to Alabama to open a modest little bayside gumbo and burger joint that doubled as a bait shop. Now, she is the successful restaurateur of two locations of LuLu's in Gulf Shores, Alabama, and Destin, Florida, where she serves over a million guests a year. Her adventures -- culinary and otherwise -- inspired her to write LuLu's Kitchen (formerly self-published as Crazy Sista Cooking), and now Gumbo Love.