01
A-01
Gumbo
A dark roux, stock, and whatever the pot is built on that day. Sausage, chicken, seafood or some argument between them. Served over rice, always.
The Gumbeaux Guys LLC
Serial No. 4439684
Hermantown, Minnesota
Good for one
hot plate
A Cajun and Creole kitchen on wheels. Gumbo, jambalaya, etouffee, red beans and rice, po boys and beignets, cooked out of a truck registered at 4592 Midway Road.
Food truck
Catering
Crawfish boils
Duluth area
Admit one
218 / 337
The pot, emptied out
Where the truck is
A food truck moves. Two numbers and an address are the fastest way to find out what is cooking today.
Registered address
4592 Midway Road
Hermantown
Minnesota
The truck works Hermantown, Duluth and the surrounding area. Stops and hours move around, so it is worth a call before you drive out.
Call
(337) 281-7835 Fastest way to ask what is on the board today or to start a catering date.@gmail.com Best for catering, headcounts and anything with a date attached.
Before you drive out: a truck is not a storefront. Call or message first and you will know exactly where it is parked and what came out of the pot.
The book
The Cajun and Creole repertoire the kitchen cooks from. Pull a stub to read what is in it.
02
A-02
Jambalaya
Rice cooked in the pot with the meat instead of beside it, so every grain takes on the color of what it cooked with.
03
A-03
Etouffee
Smothered, which is what the word means. A lighter roux, the trinity, stock, and shellfish, spooned over rice.
04
A-04
Red beans and rice
Beans cooked down slow until they turn creamy on their own. Monday food in Louisiana, good food any day this far north.
05
A-05
Po boys
Built on french bread and dressed. Fried or gravy, your call at the window.
06
A-06
Boiled seafood
Crawfish, corn and potatoes out of a tall pot and poured onto the table. This one is a catering job, not a walk up order.
07
A-07
Sides
Cornbread, greens, okra, dirty rice. The parts of the plate that quietly do the work.
08
A-08
Beignets
Fried dough under more powdered sugar than seems reasonable. It is the correct amount.
The board changes. What is on the truck depends on the day, the season and what the pot got built on that morning. If you are driving out for one thing in particular, call first.
Two words,
not one word
Cajun and Creole get used as if they mean the same thing. They do not, and the difference is worth about two minutes of your time.
Cajun
Country cooking out of the Acadiana parishes in south Louisiana. One pot, whatever the land and the water gave up that week, and a roux taken dark.
- The base
- A dark roux, then onion, celery and bell pepper.
- The tomato question
- Usually no tomato.
- Where it shows up
- Gumbo taken dark, jambalaya browned in the pot, boiled seafood, boudin.
Creole
City cooking, New Orleans, built on a French kitchen with Spanish, West African and Caribbean hands in it. More butter, more tomato, more courses.
- The base
- Often a lighter roux, sometimes butter instead of oil.
- The tomato question
- Frequently yes.
- Where it shows up
- Red gumbo, shrimp creole, etouffee, remoulade, beignets.
The Gumbeaux Guys cook both, which is why the name of the business has both words in it and why the board moves depending on the day.
What comes out
of the pot
Boils, plates and trays. Hover or tap a panel to open it.
The pot
The bowl
The sweet
The spread
Nine hundred
miles of it
337The number
218The parking lot
4439684USDOT
Area code 337 is south Louisiana. Area code 218 is here. The phone number on this page is the first one. The address is the second one. That gap is the whole idea.
Cajun and Creole cooking is built out of unglamorous parts. A roux stirred until it goes the color of an old penny. Onion, celery and bell pepper cut fine and cooked down in fat. Stock that was not rushed. Rice underneath all of it.
None of that is fast, and none of it is improved by hurrying. What it is, is portable. A pot travels. That is how a Louisiana kitchen ends up registered as a motor carrier out of 4592 Midway Road in Hermantown, Minnesota, cooking the food of a place roughly nine hundred miles south of the parking lot it is sitting in.
Good for a crowd
Feeding
a room
Catering is the other half of what a truck does, and in this part of Minnesota it is a large half. Give the kitchen a headcount and a date and the conversation can start from there.
A crawfish boil is its own kind of job. It takes a tall pot, a burner, a table to pour it out on, and enough notice to get the seafood here. Ask early rather than late.
What the truck caters
- 01 Backyard parties and family gatherings
- 02 Work lunches and office events
- 03 Weddings and receptions
- 04 Graduations and open houses
- 05 Holiday parties
- 06 Crawfish boils, booked ahead
The back
of the ticket
The small print, which on a food truck is usually the part people actually need.
How do I book you?
Call (337) 281-7835 or email thegumbeauxguys@gmail.com. A headcount and a date is enough to start with.
Do you travel?
The truck is a registered motor carrier, USDOT 4439684, and works the Hermantown and Duluth area. Ask about a distance and a date.
What is a roux?
Flour and fat cooked slowly together until the flour browns. It is the base of gumbo and etouffee, and it is the one step that cannot be hurried.
What is the trinity?
Onion, celery and bell pepper, cut fine and cooked down in fat. It is the starting point of nearly everything on the board.
Can you do a crawfish boil?
Yes, as a catering job rather than a walk up order. It needs notice, because the seafood has to get here first.
Where are you parked today?
Stops move. The registered address is 4592 Midway Road in Hermantown, but call or check the Facebook page before you drive out.