The Great Debate: Does Potato Salad Belong in Gumbo?
As Election Day draws nearer and people continue to be attuned to the U.S. presidential race, we invite you to weigh in on a flavorful and far more lighthearted issue at hand -- the Great Gumbo Debate!
Ahead of National Gumbo Day on October 12, we’d like to turn the spotlight onto a culinary question that has divided families and friends for generations: Should potato salad go in your gumbo or be served on the side? There’s much speculation as to why and how this duo became running mates. One thing we can all agree on, though, is that Cajun chefs have very strong opinions on the matter.
To spice up this debate, we’ve polled some of our top chefs to get their thoughts on the classic dish. Get ready to decide where you stand on this delicious culinary controversy … because when it comes to gumbo – as in politics – every vote counts.
Anthony Goldsmith
Kajun Twist & Grill
Anthony was born and raised in Galliano, the same town in which he operates one of his Kajun Twist locations today. His great-grandmother, Alzina Toups, was a legendary Cajun chef, and some of his fondest culinary memories center around the gumbo and potato salad she served at family dinners.
Stance on Potato Salad: “I personally don’t put it in my gumbo, but I dip it. So, I scoop some from the side, dip in the gumbo, and go for it.”
Chef Brent Daigle
Grady V’s
Born and raised in Thibodaux, Brent grew up watching his parents and other family members cook. His Maw Maw was behind every tasty dish that was placed on the table for the holidays, and his dad’s classic Cajun cuisine was an extra reason his family looked forward to the weekends.
Stance on Potato Salad: “For me it has to go in the gumbo. It’s just how I was raised. You have potato salad and you put it in the gumbo. I mean, if you really want to, you can put in a little scoop at a time … but it’s gotta go in there.”
Gina Griffin
Griffin’s Restaurant
Gina owns Griffin’s, which serves an array of gumbos, including seafood, okra and chicken varieties. In addition to potato salad, her idea of the perfect gumbo also includes another key ingredient … a boiled egg!
Stance on Potato Salad: “That’s a debated question, but if you’re a true Cajun, it goes in it.”
Brandon Naquin
Spahr’s Seafood
A fierce competitor at this year’s Louisiana Seafood Cook-Off, Brandon knows his way around not just seafood, but gumbo as well. His dad helped him develop his love for cooking, and the prized family recipes he learned have influenced several of the dishes he’s made throughout his career.
Stance on Potato Salad: “Absolutely does not go in the gumbo. Potato salad is always served on the side.”
Chef Kevin Templet
Fremin’s Restaurant
Kevin was born and raised on Bayou Lafourche, so his culinary inspiration comes from local seafood and the other flavors found in the area. He’s been an essential figure behind Fremin’s numerous accolades, and has earned several recognitions individually as well.
Stance on Potato Salad: “I guess it’s a personal choice amongst everybody, but I’m putting my potato salad in the gumbo for sure.”
Neely Cheramie
The Balcony
Neely prides herself on operating a restaurant known far and wide for its chicken and sausage gumbo, and she’s very particular about the ingredients.
Stance on Potato Salad: “I like my potato salad in the gumbo. I like the way it mixes the flavors, but it’s totally up to the person.”
For those of you keeping score, that was 4 votes for In the Gumbo, and 2 for On the Side. Whether you land on Team In the Bowl or Team On the Side, everyone is of legal age to savor the flavors that make this Louisiana staple so special, so stop in to one of our many restaurants along the Cajun Bayou Food Trail to do thorough research before casting your vote!
