Creole Style Gumbo: Its Mardi Gras, so that means it’s time for some extra large portions of homemade Lousiana Seafood Gumbo in order to celebrate Fat Tuesday right! What could possibly be more fitting to serve with this Louisiana dish than a tall mug of Abita Beer’s Mardi Gras Bock (brewed about 30 miles north of New Orleans). Since this bock leans more toward the golden lager/ maibock / hells bock side of the malt spectrum, it faired far better with the hotter Cajun spices than a more malt-forward bock would have, and it brought an authentic southern flare to the meal.

Creole Gumbo: fresh crabs, fresh shrimp with shells, filé powder, homegrown banana peppers, andouille sausage, okra, bay leaves, flour, grape seed oil, homegrown onions, celery, garlic, homegrown parsley, salt, pepper, all over brown rice.