1. In a large heavy-bottomed pot over lowest heat, combine okra and 1 tablespoon oil. Cover and cook, stirring occasionally, until okra has completely lost its shape and is a dark, swampy-green color ...

A mouthwatering bowl of gumbo is not just an iconic dish, but an invitation to learn about the foodways of Louisiana. Whether the gumbo you deem “authentic” is Creole or Cajun, thinner like at Dooky ...

This Cajun seafood gumbo with rice is a rich and flavorful Southern style dish filled with shrimp, sausage, and savory broth.

Prep: Boil shrimp shells in 4 quarts of water with 2 ribs of celery and a halved unpeeled onion. (Begin with COLD water.) Keep replenishing water to produce 2 qts. plus 2 cups of stock. Simmer at ...

Start off by placing the gumbo pot on the stove top, turning the fire up to medium-high, and heating the vegetable oil until it begins to sizzle. Then, a little at a time, briskly whisk in the flour ...

I was about 10 years old when I discovered okra. It was on a trip to see Uncle Bob and his family in Omaha, Nebraska. I stuffed myself silly with his munchy, crunchy pickled okra. After that excursion ...

A proper gumbo — thick, rich, affirming of hunger and soul — calls for a proper roux, the mix of toasted flour and fat that gives the stew a backbone. But a dedication to roux, in theory, used to mean ...

Sauté the shrimp shells in oil until red and starting to brown. Stir in tomato paste and cook 1 minute. Add diced vegetables and sauté another 1–2 minutes, stirring, before adding stock. (At this ...