Le' Pam's House of Creole could probably run exclusively on the high-energy personality of its owner, chef Pamela Graham, but it doesn't hurt that she makes good food, too. Customers are enthusiastically greeted with exclamations like "Hello, my babies! Have you been here before? Come here and try my gumbo!" as soon as they walk through the door.
She fills little plastic sample cups with her andouille sausage gumbo on the spot and presses them into her guests' hands. Unlike many gumbos, Graham's doesn't have a dark roux, nor is it made with tomatoes. Instead, it has a rich chicken stock base, and it's not uncommon to find some gizzards in a pleasing state of tenderness. Lucky diners might even find a chicken heart here and there. The gumbo is chock-full of long-grain white rice -- perhaps a little too much, truth be told.