In Portland, it can be difficult to keep up with the ever-changing food scene. There are new restaurants popping up weekly and old favorites changing menus. One restaurant I’d been hearing about, but never visited was Acadia. When I was invited to try a new menu feature I quickly jumped at the idea.
- Seafood Gumbo – Acadia’s “go-to” gumbo, made with a dark roux, which provides a depth of flavor that gumbo is known for, balanced out by a combination of shellfish and chicken stock. This is THE New Orleans gumbo. Acadia will serve its seafood gumbo with shrimp, crawfish and Louisiana blue crab.
- Cajun Gumbo – This is a style of gumbo popular in the southwestern region of Louisiana, which is more of a thick tomato-based stew. Occasionally seafood will be included but more a more typical recipe (and the one chef Seamus will use) will feature chicken and andouille sausage.
- Gumbo Z’herbs – This was a version of gumbo that grew in popularity with the Catholic population of southern Louisiana. Served during the Lent, this version traditionally contained no meat, though ironically it did involve a stock made from smoked ham hocks. Z’herbs is made with any kind of green leaf-like vegetable one can find: kale, mustard greens, collards, chards, turnip/carrot/beet/radish tops, cabbage, lettuces and spinach can all be used. As Lenten restrictions lightened in the past few generations, this dish lost popularity. But we are bringing it back!
The Gumbo Flight will be available for $16, and a la carte portions for $10 each.