Mumbogumbopdx

Savory house-made sauce using fresh ingredients, our signature creole seasoning, and lots of love. Customized to fit your mood and served over rice. We offer both, a vegan and non vegan sauce option. Served spicy.

Move over gumbo ‘cuz shrimp ‘n grits might take your spot as our signature dish. First we start with the grits, water? No, no, no we cook ‘em with milk and chicken stock. Why stop there? So then we sauté andouille with onions, garlic, and tomatoes. Then we add shrimp and deglaze with white wine before finishing with heavy cream, butter, and some creole seasoning before lettin’ it drip all over the grits and top with green onion, parsley, and gruyere. You gotta try this!

A southern staple that too many places treat as an after thought. We’re here to set the record straight, this dish can stand all on its own when it's treated with the love it deserves. We serve it up with a double portion of Andouille and make it a meal that’s so good you’ll be surprised something so simple can be so satisfying, Served over rice. Served spicy.

Grilled hot link sausage served with stone ground mustard, diced onion, and house-made pickled okra.

This is my take on the classic shrimp roll named in honor of the late great nipsey hussle. Poached shrimp tossed in a rich creamy house dressing with creole seasonings and herbs on a fresh brioche roll grilled with garlic butter and topped with pickled red cabbage, green onion, and parsley. Checc me out!

Slow simmered red beans and fresh vegetables with a pinch of that good stuff. Customizable to fit you and served over rice. Vegan. Served spicy.

Our signature Gumbo sauce loaded with Shrimp, Andouille, Chicken, and Okra. My personal favorite combination. Served over rice. Served spicy.

Grilled smoked andouille sausage served with stone ground mustard, diced onion, and house-made pickled okra.

Nilla wafers, fresh bananas dredged in Ghirardelli’s caramel sauce, and housemade vanilla pudding. Hold up, i ain't done yet. do that 2 x times, then top with whipped cream and caramel drizzle.

A southern must have! We don’t do pumpkin pie down that way. why would we when we have sweet potato pie which is similiar but twice as nice. A slice topped with whipped cream. So good!

My cold-brewed sweet tea with a touch of sweet vanilla cream to smooth it out a lil bit, you’ll love this southern take on a Thai tea.

Sweet vanilla cream with cold brewed cafe du monde chicory coffee blend straight from new orleans. Soooo good!

Sweet vanilla cream with cold brewed cafe du monde chicory coffee blend.

White wine and heavy cream reduction with andouille sausage and fresh shrimp served over savory grits. Finished with gruyere cheese, green onion, and fresh parsley.

Large red beans with a double portion of smoked andouille sausage served over rice.

Large gumbo with chicken, andouille, and shrimp. Served over rice.

Soft brioche roll grilled with garlic butter and stuffed with shrimp tossed in a cajun remoulade. Topped with cabbage, green onion, and parsley.

Plump link with a kick. Grilled and served with stone ground mustard and pickled okra.

Smoked cajun sausage grilled and served with stone ground mustard and pickled okra.

Pork sausage made with rice and creole seasoning. Grilled and served with stone ground mustard and pickled okra.

Nilla wafers, fresh caramel, dredged bananas, and vanilla pudding layered twice. Topped with whipped cream and caramel sauce.

Savory house-made sauce using fresh ingredients and a lot of love. Customize your proteins. Served over rice. Offered with your choice of vegan or non vegan sauce.

Vegan. Slow cooked red beans and fresh vegetables with our signature creole seasoning. Customizable with your choice of proteins. Served over rice.

Our large gumbo sauce with chicken, andouille, Shrimp, and okra. My personal favorite combination. Served over rice.

Nilla wafers and fresh bananas dredged in Ghirardelli’s caramel sauce and topped with homemade vanilla pudding. Layer that bad boy twice and finish with whipped cream, caramel drizzle, and a Nilla wafer.

Move over gumbo ‘cuz Shrimp ‘n Grits might take your spot as ours signature dish. First we start with the Grits, water? No, no, no we cook ‘em with milk and chicken stock. Why stop there? So then we sauté Andouille with onions, garlic, and tomatoes. Then we add shrimp and deglaze with white wine before finishing with heavy cream, butter, and some creole seasoning before lettin’ drip all over the Grits and top with green onion, parsley, and Gruyere to put that stank on it. You gotta try this!

This is my take on the classic shrimp roll named in honor of the Late Great Nipsey Hussle. Poached shrimp tossed in a rich creamy house dressing with creole seasonings and herbs on a fresh Brioche Roll grilled with garlic butter and topped with pickled red cabbage, green onion, and parsley. Checc Me Out!

Homemade Sweet Potato Pie. This makes pumpkin pie ashamed it exist.

Our large red beans with a double portion of andouille it’s no longer “just a side”. Served over rice.

Grilled Andouille sausage served with pickled okra and stoneground mustard.

Grilled Hot Link sausage served with pickled okra and stone ground mustard.

This is my take on the classic shrimp roll named in honor of the Late Great Nipsey Hussle. Poached shrimp tossed in a rich creamy house dressing with creole seasonings and herbs on a fresh Brioche Roll grilled with garlic butter and topped with pickled red cabbage, green onion, and parsley. Checc Me Out!

A Louisiana favorite! Ground pork and rice seasoned with Cajun spices and herbs. We boil it off them brown on the grill before serving it up sliced with stone ground mustard and house made okra pickles or on a bun topped with stone ground mustard and sliced okra pickles. Delicate and savory.

Move over gumbo ‘cuz Shrimp ‘n Grits might take your spot as ours signature dish. First we start with the Grits, water? No, no, no we cook ‘em with milk and chicken stock. Why stop there? So then we sauté Andouille with onions, garlic, and tomatoes. Then we add shrimp and deglaze with white wine before finishing with heavy cream, butter, and some creole seasoning before lettin’ drip all over the Grits and top with green onion, parsley, and Gruyere to put that stank on it. You gotta try this!

Savory house-made sauce using fresh ingredients and a lot of love. Customize your proteins. Served over rice. Offered with your choice of vegan or non vegan sauce.

Vegan. Slow cooked red beans and fresh vegetables with our signature creole seasoning. Customizable with your choice of proteins. Served over rice.

Our large gumbo sauce with chicken, andouille, Shrimp, and okra. My personal favorite combination. Served over rice.

Our large red beans with a double portion of andouille it’s no longer “just a side”. Served over rice.

Grilled Andouille sausage served with pickled okra and stoneground mustard.

Grilled Hot Link sausage served with pickled okra and stone ground mustard.

Homemade Sweet Potato Pie. This makes pumpkin pie ashamed it exist.

Nilla wafers and fresh bananas dredged in Ghirardelli’s caramel sauce and topped with homemade vanilla pudding. Layer that bad boy twice and finish with whipped cream, caramel drizzle, and a Nilla wafer.