The key to great gumbo is the roux, a mix of flour and fat cooked low and slow until it reaches a deep brown color, giving ...

A book called “Eat Better, Sleep Better" includes a nutrient-rich, vegetable-forward recipe for Mardi Gras gumbo.

Related: 7 Ingredients That Define the African Diaspora, According to Renowned Black Chefs Although recipes for gumbo didn’t appear in cookbooks until the mid-1800s, historian Gwendolyn Midlo ...

In New Orleans, they call it a "gumbo." The quintessential New Orleans bowl of gumbo is a history lesson on the mixed cultures of southern Louisiana ... bake in the French style.

Southern food is a serious flavor business ... with flavors that show off what makes each style unique. Gumbo blurs the line between Cajun and Creole. While both versions are delicious, Cajun ...

While tracing the origins of gumbo, Ken Wells stumbled ... Chef (John) Folse says it’s not just recipes. It’s America’s only indigenous style of cooking. We invented it.

Filled with lump crabmeat and succulent shrimp, this Creole-style gumbo recipe comes from Donald Link, chef-owner of Herbsaint, Peche, and Cochon in New Orleans. It is made with a flavorful shrimp ...

This image released by Simon Element shows a recipe for green spring gumbo with chicken andouille, from the cookbook "Eat Better, Sleep Better: 75 Recipes and A 28-Day Meal Plan That Unlock the ...