Gumbo Boi opened in late October, offering orders cooked in the Zeitgeist Arts Cafe kitchen.

Its muffaletta, jambalaya, dirty rice and more are from the mind of Louisiana native Robert Lee.

Gumbo Boi’s online menu is posted a week out and features select dishes depending on the day. Handy-dandy.

Also, the website lists all entrees, sides and desserts — with pictures and background — so you can check back if you’re hankering for JazzFest Pasta or Chicken and Sausage Sauce Piquante.

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I ordered on etouffee night.

“Etouffee” means “smothered” in French. Unlike soup-like gumbo, this is thick like stew and made with roux, made of flour and fat (melted butter or oil), to thicken the sauce.

You could choose between rice or grits. I went with the former and paid $20 for a full course of a main dish, side, garlic bread and dessert.

Gumbo Boi seems keen on low-waste options, with compostable to-go containers and a way to opt out items like cutlery or dessert if you don’t need or want them.

I’m a dessert-first kind of person, so after picking up my meal, I peeled back the “baked with love” sticker on a small paper bag to get to a red velvet whoopie pie.

Gumbo Boi's red velvet whoopie pie is vanilla buttercream and sprinkles sandwiched between two cake cookies. Sweet, but not too sweet. (Melinda Lavine / mlavine@duluthnews.com)
Gumbo Boi's red velvet whoopie pie is vanilla buttercream and sprinkles sandwiched between two cake cookies. Sweet, but not too sweet. (Melinda Lavine / mlavine@duluthnews.com)

I was expecting a red velvet cupcake but was charmed to see this take on it.

Vanilla buttercream and sprinkles slightly overflowed from in between two spongey cake cookies. Sweet, but not too sweet.

The etouffee was thick and rich and in a lovely presentation of brown roux, crawfish, baby shrimp, diced tomato, jalapeno, green peppers, onion and celery. I noticed mild heat with some bites, and milder still heat with others. (I preferred the spicier bits.)

The bread had a buttery, garlic and chive spread, perfect for dipping and eating as-is.

And the side salad went a step further with green apples, red cabbage, bell peppers, feta, sunflower seeds and a handmade vinaigrette dressing — a delightfully colorful addition.

Scrolling their mix of goods: Grillades and Grits, corn maq chouxe, Pearl St. pecan pralines? I’ll be back.

Gumbo Boi is featured during this week's Eat Downtown. Check out their offerings at gumboboi.com.

Gumbo Boi

222 East Superior St.

GumboBoi.com

218-461-1186