Our easy chicken and okra gumbo is simplified with premade rotisserie chicken. But the hearty soup still requires some effort — the flavor key is the rich, dark roux, which cooks for more than ...

In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.

Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper.

This summer's heat means our CSA farm, Prescott's Patch, is bursting to the brim with okra. As you might have guessed by my previous blog post/ode to okra, I couldn't be happier. Quick background ...

Gumbo is probably this country’s greatest contribution to world cuisine. Barbecue, fried chicken and the hamburger all have their supporters, but each dish can be traced to an origin outside ...

6 cups homemade shrimp stock (or chicken stock) 3/4 cup white wine 2 cups water as needed 2 bay leaves 1 tsp. sweet basil 1/2 tsp. powdered thyme 1 tsp. red pepper flakes, if desired 2 tsp. Kosher ...

Serves 8 (serving size: 1 1/2 cups)Ingredients6 tablespoons canola oil, divided3/4 pound skinless, boneless chicken thighs3/4 cup all-purpose flour3 cups sliced fresh or frozen okra2 cups chopped ...

3 pounds chicken legs and thighs. 1/2 cup vegetable oil. 2 large yellow onions, cut into 1-inch dice. 1 cup green bell pepper pieces, in 1-inch dice ...

Cook chicken and sausage in batches, stirring frequently, until browned on all sides, about 10 minutes. Remove from pot, and let drain on paper towels. Add remaining ¾ cup oil to pot, and heat ...

1 (14.5-ounce) can diced tomatoes. 2 quarts shrimp stock or water. 1-1/2 teaspoons Creole seasoning. 2 bay leaves. 1/2 teaspoon dried thyme. 1/4 cup chopped flat-leaf parsley ...