In 1998, the recipe finder columnist Constance Snow wrote: "The following is for K.S. of New Orleans, who has requested the recipe for the Monteleone's seafood gumbo that is topped with fried okra.

This week, we’re spotlighting recipes from Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen by Emeril Lagasse (Oxmoor House/Time Inc. Books), the celebrity chef and ...

In 1999, when novelist and playwright Peter Feibleman participated in the Tennessee Williams/New Orleans Literary Festival, the New Orleans native shared this recipe for his gumbo. He wrote "Eating ...

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 ...

Rich from the start. Beginning with a Creole-style butter roux ensures the gumbo has a deep, luxe flavor that perfectly ...

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 ...

Think gumbo and you think Louisiana, and rightfully so. But anyone who lives along the Gulf Coast knows that borders down there are as murky as that mucilaginous mother of all stews. Indeed The First ...

2 cups raw red or other rice, cooked to package directions Heat oil in large, heavy skillet or Dutch oven over high heat; add flour. Reduce heat to medium. Cook flour, stirring, until brown, about 5 ...

Shrimp and sausage gumbo with okra: a lighter Cajun classic made with olive oil and chicken sausage. Flavorful, hearty, and easy to make!

Directions: Combine all ingredients (except Shrimp) and bring to a boil. Stir with a whisk until thickened and return to simmer. Add okra and shrimp; cook 4 minutes or until shrimp is done. Serve over ...