Gumbo—it doesn’t get much more Louisiana style than that. Louisiana is a prototype for the melting pot of cultures that defines this country; this hearty dish alone can count the cuisines of West Africa, France, and Italy among its influences. Both the Creole and Cajun communities have laid claim to this spicy seafood stew, and I’ve appropriated a bit from each in this version: the Creole comes in with the tomatoes—that’s the Italian presence making itself known—and the Cajun of course is present in the spicy pork andouille sausage. Okra is a traditional gumbo component, and it’s usually cooked into the body of the soup. I like the flavor but find that the texture can be a bit slimy. Deep-fried cornmeal-crusted rings of okra solve that problem deliciously.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.