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Seafood Gumbo By Betta Gumbo

Featured Article

Local Treasures

Featuring Recipes From Some of Windsor's Favorite Town Eateries

Article by Desiree Gustafson

Photography by David Grossman Colorado Photography, PHOCO

Originally published in Windsor City Lifestyle

Windsor is home to several local gems with delectable food and incredible cocktails. The regional chefs have curated their establishments around their bold dishes and elevated cocktail menus to create exclusive dining experiences, each unique in their own rite. Every dish and drink is layered with a story, a depth of flavors that transport guests into the essence of the chef's world through its taste and smell. We were lucky enough to have two of our local eateries share some of their recipes with us so that we can bring their flavors home to you!!

Seafood Gumbo For A Crowd

  • (22qt batch, which yields roughly 88 servings)
  • Ingredients List
    • 10 pounds diced chicken
    • 10 pounds andouille cut in half moons ½” thick
    • 5 pounds diced green peppers
    • 5 pounds diced celery
    • 10 pounds diced yellow onions
    • 1.5 cups minced garlic
    • 12oz tabasco
    • 2 cups Worcestershire
    • 3.5 cups Cajun seasoning
    • 2 cups old bay
    • 7 gallons water
    • 1 cup chicken stock
    • 8 cups blonde roux
    • 8 cups chocolate roux
    • Cooked rice
    • Sautéed crawfish and shrimp
    • Fresh parsley
    • Homemade cornbread (add jalapeños for an extra kick)
  • Directions
    • Add oil to the tilt skillet. Add green peppers, celery, yellow onions, and garlic to the skillet and cook until veggies are soft (about 6 minutes).
    • Then add Tabasco sauce, Worcestershire sauce, old bay, and Cajun seasoning and mix well.
    • Then add diced andouille sausage, shredded chicken, chicken stock, and water and bring to a boil.
    • Add chocolate roux and mix thoroughly. Then add the blonde roux and mix thoroughly.
    • Let simmer until it thickens.
    • Add a scoop of rice to a bowl. Then add sautéed crawfish and shrimp. Fill bowl with gumbo. Garnish with fresh parsley and served with hot cornbread.

The London Cut By Windsor Mill Tavern

Servings : 1


  ~2oz - Breckenridge Gin

  ~0.75 - Habanero Ginger Syrup

  ~0.5oz - Fresh Lime Juice

  ~3 Pieces - Fresh Cucumber

  ~2 Each - Large Fresh Basil Leaves

Directions :

~Shake all ingredients and strain into a Nick & Nora or Martini Glass, Garnish with a Cucumber Ribbon

Georgia On My Mind By Windsor Mill Tavern

Servings : 1 


  ~2oz - Evan Williams Black Label Bourbon (or bourbon of choice)

  ~1oz - Whiskeysmith Peach Whiskey

~0.75oz - Fresh Lemon Juice

  ~0.5oz - Simple Syrup

  ~1 Each - Egg White (separate egg white from yolk)

Directions :

~Shake all ingredients WITHOUT ICE, add ice and shake again. Strain into a coupe glass and garnish with angostura bitters. 

  • Seafood Gumbo By Betta Gumbo
  • Georgia On My Mind By Windsor Mill Tavern
  • The London Cut By Windsor Mill Tavern
  • Southern Hospitality

Businesses featured in this article