Where Gumbo Meets

California Soul

Inspired by Chef Corbin's childhood cooking with his grandmother and based on a signature recipe at his restaurant, Alta Adams.

Order now
NOW AVAILABLE

Chef Keith Corbin and Everytable have teamed up to celebrate their shared values and passion for food by creating a soul-satisfying gumbo.

As two-time James Beard-nominated chef, Watts native, co-owner and executive chef of the critically acclaimed Alta Adams and a best-selling author, Corbin is known for redefining modern soul food with bold flavors and a fresh perspective. His cooking blends Southern traditions, West African influences, and California’s farm-fresh ingredients.

Beyond the kitchen, Chef Corbin is an advocate for second-chance employment, hiring formerly incarcerated individuals and mentoring those from underserved communities. He co-founded Alta Community, a nonprofit dedicated to empowering communities through food.

Chef Corbin’s California Gumbo

Enjoy a California-Style Chicken Sausage Gumbo—a bold take on tradition. Enjoy tender, boneless, skinless chicken thigh, andouille sausage, and the classic trinity of bell peppers, onions and celery in a rich, dark roux, served over rice and finished with fresh parsley - for a soulful Cali twist.

Order now

The story behind the meal

A journey in California and second chances

Born and raised in Watts, Los Angeles, Corbin’s early life was marked by challenges that many in underserved communities face. Growing up in a neighborhood plagued by systemic inequities, he was exposed to hardships that ultimately led to his incarceration. However, during his time behind bars, Corbin found an unexpected passion for food.

Cooking became both an escape and a purpose, a way to nurture others and himself.

Upon his release, Corbin was determined to forge a new path. He began working in kitchens, where his raw talent and deep understanding of flavor quickly became evident. His breakthrough came when he joined the team at LocoL, a revolutionary fast-food concept spearheaded by chefs Roy Choi and Daniel Patterson, designed to bring affordable, high-quality food to low-income communities.

This opportunity set the stage for Corbin’s next venture—partnering with Patterson to open Alta Adams, a "California Soul" food restaurant focused on using local produce and healthier ingredients to reimagine the dishes he grew up making with his grandmother. Alta Adams earned widespread acclaim, withEsquire,Thrillist, and theLos Angeles Timesnaming it among the best restaurants in the country, andThe Hollywood Reportercalling it "Black Hollywood's top restaurant.

Inspired by The Great Migration of African Americans from the South to the West, Corbin infuses traditional family recipes with fresh ingredients local to California.

Beyond the food, Corbin is passionate about creating opportunities for those who have been overlooked by society. He actively hires and mentors formerly incarcerated individuals, understanding firsthand the difficulties of reintegration and the need for second chances.

Through his leadership, Alta Adams has become more than just a restaurant—it’s a space of empowerment, providing career pathways and a sense of belonging for those looking to turn their lives around.

Corbin’s approach to food is deeply personal. His dishes are vibrant, fresh, and balanced, paying homage to the flavors of his grandmother’s kitchen while reflecting his own evolution as a chef.

At Alta Adams, Corbin’s menu reinterprets classics, offering dishes like braised oxtails with heirloom beans, black-eyed pea fritters, and his signature cornbread with honey butter. Each plate tells a story, bridging the past with the present, honoring heritage while embracing the possibilities of the future.

From kitchen to table, the making of the meal

Everytable Chef Tim Reardon and Chef Keith Corbin join forces in the kitchen to bring you this must have new meal.

Visit our YouTube channel for more BTS, interview footage and more.

The Magic of California Ingredients

Chef Corbin's California Gumbo

(Home version)

Chef Corbin's California Gumbo

Serves 4 – 6 people
Difficulty: Medium +
Prep time: 10 min
Cook time: 20 min

Portion size:

~1 ½ cup Gumbo
⅔ cup Rice
1 Tbsp Sauteed Bell Peppers
1 tsp Parsley

Ingredients

Gumbo:

Gumbo:
1 ½ lb Boneless

Skinless Chicken Thigh
1 lb Andouille Sausage
1 tbsp Neutral Cooking Oil
1 ½ tsp Salt
¼ tsp Black Pepper


Chicken & Sausage:
7 tbsp Neutral Cooking Oil
7 tbsp Unsalted Butter
2 cup minus 2 tbsp All Purpose Flour
2 cup Yellow Onion, diced
1 cup Green Bell Pepper, diced
1 cup Celery, diced
2 tbsp Garlic,minced
11 cups Chicken Broth,

separated into four

2¾ cup portions
2 tbsp Garlic, minced
⅓ cup Worcestershire Sauce
1 ½ tbsp Paprika
1 ½ tsp Salt
1 ½ tsp Onion Powder
1 ½ tsp Garlic Powder
1 ¼ tsp Cayenne
1 ¼ tsp Black Pepper
1 ¼ tsp White Pepper
½ tsp Oregano, dried
½ tsp Thyme, dried
2 each Bay Leaves
1 ½ tsp Gumbo Filé Powder


Sauteed Bell Peppers:
1 cup Red Bell Pepper, diced
¾ cup Greed Bell Pepper, diced
2 tsp Neutral Cooking Oil
½ tsp Salt
¼ tsp Black Pepper


Rice:
1 cup Long Grain White Rice
3 cups Water
1 tbsp Unsalted Butter
½ tsp Salt


For Plating:
⅔ cup Rice
1 ½ Gumbo
1 tbsp Sauteed Bell Peppers
1 tsp Chopped Parsley

Steps

Prep and cooking instructions: Prep all ingredients before getting started.

Prep and cooking instructions: Prep all ingredients before getting started.

Easure out the liquids in measuring cups.
Cut onions and bell peppers, and mince the garlic.
Have all ingredients and seasonings measured and ready to go.
Make the rice

Thoroughly rinse the rice.
Fill a pot with 3 cups of water, 1 Tbsp butter, and ½ tsp salt and bring to a boil.
Add rice to the boiling water, reduce heat to a low simmer, and cover.
Cook for approximately 20 minutes, or per packaging instructions/desired firmness.
Set aside, keeping warm until ready to plate.
Prepare the Chicken & Sausage

Preheat oven to 350°F.
Season all sides of the chicken thigh with salt and pepper.
In a large saute pan, heat oil over medium-high heat.
Add chicken thighs to pan and sear on all sides.
Transfer chicken to an oven-safe baking dish, place in oven, and cook for approximately 8-10 minutes.
In the same saute pan, over medium-high heat, add the Andouille sausage and sear on all sides.
Once the chicken and sausage are cooked, set aside until cool enough to handle.
Cut the chicken into approximately 1” by 1” cubes.
Slice the sausage into ½” coins.
Set aside until ready to be added to the Gumbo.
Make the gumbo

Start by making a dark roux by first heating the oil and butter in a large pot over medium heat.
Once the butter is melted, whisk in the flour and reduce heat to medium-low.
Continue whisking until flour is completely incorporated and the roux has the color of chocolate.
Increase heat to medium-high and add the onion, bell pepper, and celery (known as the “Cajun Trinity”), and saute until softened, about 3 minutes.
Add the minced garlic and cook for another minute, or until very fragrant.
Whisk in all dry seasonings, except the Bay Leaves and Filé Powder (paprika, salt, onion powder, garlic powder, cayenne, black pepper, white pepper, oregano, & thyme).
Begin adding the chicken broth, 2 ¾ cup at a time, allowing the mixture to come to a simmer between each addition.
After adding ¾, 8 ¼ cups of the chicken broth, add the diced chicken, sliced sausage, and bay leaves.
Whisk in the last portion of chicken broth, along with the Worcestershire.
Reduce to medium-low heat and simmer for about 10 minutes.
Remove from heat and whisk in the Filé Powder.
Set aside, keeping warm until ready to plate.
Let's plate it:

Ladle about 1 ½ cup of Gumbo into a bowl.
Scoop a generous ⅔ cup of rice into the middle of the bowl, on top of the Gumbo.
Sprinkle with about 1 Tbsp of Sauteed Bell Peppers.
Garnish with chopped parsley.
Enjoy!