FOR HUNDREDS OF years, the cooks of Louisiana have made pot after pot of deep, earthy, satisfying gumbos. Some of them are full of seafood, others chicken, and still more with okra, filé, a mix of greens, red beans, and everything in-between, and no two the same.
To help keep your holidays warm and bright, we got four soon-to-be classic gumbos from a few outstanding chefs from the Crescent City. Among them, you will find an excellent collection of classic flavors mixed with techniques that might change the way you make gumbo forever.
TIMELESS CREOLE OKRA
Chef Meg Bickford, Café Adelaide
“The gumbo we make here at Café Adelaide is really, really rich, dark seafood gumbo. There’s a lot of flavor. A very dark roux brings out this unbelievably complex…
