The gumbo we serve on the floor, packed cold in a quart container for you to take home and reheat. Dark roux, cooked to the colour of a copper penny, which takes about forty minutes of standing there and not walking away. Chicken thigh, andouille from a smokehouse in LaPlace, the trinity, and stock we make from bones every day. No filé in the pot, it comes on the side in a shaker so you can do it your own way and nobody has to have the argument. A quart feeds two people generously or three if there is rice and bread, and there should be rice and bread. Reheat it gently on the stove, not in the microwave, and if you are reheating the whole quart at once it is better the second day anyway. Made Tuesday and Friday. Order by noon the day before. Pickup at the back door on St Bernard between 2 and 4pm. Bring a bag, the containers sweat. In Lent we make gumbo z'herbes instead and it goes fast.