Beloved Louisianian chef Isaac Toups has been making this recipe since he was a kid. This gumbo is meant to come out rich and flavorful, so Toups does not recommend skimming the chicken fat off the top of the gumbo.
Bring the Low Country to your grill with these easy, savory packets. They're chock-full of all the good stuff: Idaho® red potatoes, andouille sausage, shrimp and fresh corn.Recipe courtesy of the Idaho Potato Commission and recipe author Betsy Haley
Gumbo is the quintessential Louisiana dish; it’s practically a religion here. Everyone makes it a little differently, but everyone makes it — and has very strong opinions on the right way to do it. I learned to make gumbo from my uncle, who learned it from my grandma. But I waited a long time before putting it on the La Petite menu, because it’s such a personal thing.Gumbo has gone through so many creative interpretations that once you understand the essentials, it really just comes down to making it however you want to make it. I use duck because I like to go duck hunting, but if you prefer chicken, that works, too. These days, I’m not so concerned with making a super-traditional gumbo — I’d rather throw in some poblano peppers and greens, and if you want to call it blasphemy, that’s fine with me. I think it’s delicious.A few things to note about the cooking technique: The success of a great gumbo lies in the roux (which in this case is a flavoring agent, more than a thickening one). This recipe can be easily doubled to feed a crowd (and freezes well); make it in advance if possible, since it always tastes better the second day. It’s traditional to serve gumbo with rice, though my favorite accompaniment is a super-simple potato salad with mustard, mayonnaise, and vinegar — that’s a classic southwestern Louisiana way to eat it.Reprinted with permission from The New Orleans Kitchen by Justin Devillier, copyright (c) 2019. Published by Lorena Jones Books, a division of Penguin Random House, LLC.
Proud Louisiana State University grads Clay Boulware and Adam Lathan couldn’t find any good gumbo in New York, so they decided to take things into their own hands by opening up an authentic Cajun restaurant that serves up spicy gumbo and huge po'boys. This recipe comes straight from their kitchen, and they recommend making it a day before you plan on serving it, as it will be even better after a night in the fridge. Kick it up a notch with hot sauce and extra cayenne pepper.Recipe courtesy of The Gumbo Bros.
Featuring plenty of butter, chopped sausage, and scallions amongst the grits and shrimp, this savory dish is an update on a classic Southern staple. This recipe comes courtesy of chef Art Smith's Atlanta restaurant, Southern Art.
Here is a recipe I adapted from the cooking of Kurt Gardner, a New York theater man of great culinary passions who has been contributing the dish to our home for years, usually in proportions large enough to feed boroughs. Rare is the month where there is not a frozen bag of this stuff in our freezer, ready to be deployed.