The unqiue gumbo served at Puddin' features chicken and beef sausage with smoked ground shrimp, and incorporates West African influences. It deviates from traditional methods by omitting the French roux, using okra and sassafras as thickeners. The gumbo is packed with flavor from a blend of spices, Worcestershire sauce, and hot sauce, with controversial but historically significant ingredients like tomatoes adding depth and acidity.
Washington DC
Puddin'
Gumbo
Chicken / Beef Andouille sausage / Smoked ground shrimp / Okra / Sassafras / Tomatoes / Worcestershire sauce / Hot sauce / Chicken stock / Holy Trinity (onions, celery, bell peppers) / spice mix
Signature Dish
From Prep to Plate
Host Seth Tillman heads to Puddin', a restaurant in D.C.'s Union Market. There, chef and owner Toyin Allin shows how to make her unique take on gumbo, which combines chicken and beef sausage with smoked ground shrimp, okra, and sassafras for thickening. She explains the historical influences behind the New Orleans' food, incorporating elements from both West African and American cuisines.
Puddin’ is tucked in the very back of Union Market, and despite the stand's bright pink coloring, can be easy to miss if you let yourself get lured in by the dozens of restaurants before you get there. Steel your resolve and hit this southern comfort food joint for an incredible pork-free gumbo. Don’t forget to grab some of their signature bread pudding, too.
Tristiaña Hinton and Omnia Saed, The Infatuation DC
