Trapp’s Superb Cup of Gumbo
Side Dish Runner Up
- Trapp’s | West Monroe, La.
- Shreveport Division
The Superb Cup of Gumbo recipe was developed by Trapp’s Head Chef, Colby Mardis. “It’s a really rich fine soup, has a dark roux packed with flavor, and lots of chicken and Andouille sausage,” says owner, Joey Trappey. “It packs a kick. Take a bite of it, and it bites you back.”
Joey Trappey inherited his Louisiana food pedigree from generations of famous foodie ancestors, including great, great, great-grandfather Bernard Trappey, who founded Trappey’s Fine Foods in 1898. The company gained fame with its Louisiana Hot Sauce and its trailblazing vegetable canning operation. “Our family sold the company in the 1980s,” Joey Trappey said, “but there will always be a bottle of Trappey’s Hot Sauce on every table of my restaurants.”
The menu at Trapp’s is markedly Louisiana-style and is filled with seafood, po'boys, jambalaya and other Cajun dishes.
Trappey’s other restaurant is The Field House, a very successful sports-themed bar and grill, which he opened right out of college seven years ago. It caters to students from the nearby University of Louisiana-Monroe, where Trappey earned his MBA. A sports bar makes all the sense in the world. Trappey is a natural with food and with sports. He was a standout tight end for the ULM Warhawks (First Team All-Louisiana). Today, he is a family man juggling two busy restaurants.
Trapp’s is markedly Louisiana-style and is filled with seafood, po'boys, jambalaya and other Cajun dishes.