Page 43 - South Mississippi Living - May, 2023

was and is a family affair. It was a time to come together, often cooking what you had available and turning it into something spectacular. Off the Hook’s Seafood Gumbo is timeless, featuring
a light brown roux and just the right amount of shrimp and crab. Second to the gumbo, my favorite meal at Off the Hook is Fried Green Tomatoes. It’s an absolutely perfect combination.
Field’s Steak and Oyster Bar is making its mark on the coastal culinary scene showcasing inventive dishes presented with elegance and a dash of opulence. General Manager Robert O’Maoiriain and Chef Ethan Boutwell are quite the collaborative pair, holding nothing back with their current cuisine – a direct reflection of their flair for the dramatics.
The Nickelbeer Gumbo Float is enough to make any gumbo purest clutch their pearls, but one bite and you will totally get it. This decadent seafood and sausage gumbo is served in a tall sundae glass, featuring layer upon layer of gumbo goodness. Cherry tomatoes are followed by shrimp, crab, crawfish, and sausage in a rich, dark roux. An arancini, or Italian rice ball, is stuffed with fresh crabmeat and floats atop
the glass. As a tribute to its namesake,
a Barq’s root beer reduction tops this decadent treat adding just the perfect
ABOVE: Gumbo and bread from Mary Mahoney’s.
RIGHT: Nickelbeer Gumbo Float from Field’s.
amount of sweetness to balance the savory of this very inventive dish. Pair it with a fresh summer salad for an incredibly delightful meal.
Perhaps one of the most iconic of
all coastal gumbos is the one served at Mary Mahoney’s Old French House. Celebrating 59 years this month, Mary Mahoney’s has a tradition of serving gumbo locally, regionally, and across the US. Owner Bobby Mahoney is proud of the longstanding tradition that Mary Mahoney’s has brought to the gumbo trade. Since its doors opened, only four chefs have cooked Mary Mahoney’s gumbo. Just four. And the recipe hasn’t changed since its original inception.
Mahoney believes that amidst the number of variables which can alter any gumbo, consistency is key. It’s this consistency that keeps people coming back to Mary Mahoney’s year after year. Mahoney recommends a bowl of gumbo and fried or broiled crab claws for a classic, coastal dish.
Off the Hook
707 Krebs Ave., Pascagoula 228.762.9004
Facebook @ OffTheHookGoula
Field’s Steak and Oyster Bar
119 Rue Magnolia, Biloxi 228.207.4137
111 Main St., Ste. A, Bay St Louis www.fieldssteaks.com
Mary Mahoney’s Old French House
110 Rue Magnolia, Biloxi 228.374.0163 www.marymahoneys.com
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