This simple southern seafood gumbo with shrimp and catfish is an easy way to get that comfort food favorite. We take a few ...

Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot ...

In the early 1800s, gumbo and similar okra-based stews could be found in many regions in the U.S. that were home to enslaved Africans, not just in Louisiana, writes Moss.

Then add the tomatoes and tomato sauce. Bring to a boil, turn the heat to low and cover. Allow to cook for 15 minutes to an hour (depending on how much time you have), stirring from time to time.

This Italian Seafood Stew Has a Grand Pasta Finale At Leon’s in Manhattan, the tangy, tomato-based brodetto di pesce leaves you craving more. Then comes a pasta tossed in the leftover broth.

Overhead view of a gumbo presented in a copper pot, 1986. Bits of okra, shrimp, and tomato are visible in the stew. (Photo by Tom Kelley/Getty Images) ...

This seafood house, whose roots go back to 1938, is a reliable gumbo go-to. The menu says that “with shrimp, crawfish, lump crabmeat, okra, stewed tomatoes and a perfect roux, it’s Alabama’s ...

The first mention of gumbo in American cookbooks was in 1802, well after European colonisers and other settlers encountered Indigenous people.