• 5 tablespoons vegetable oil
• 2 lbs fresh okra or 2 10-ounce packages frozen okra
• 1 1/2 teaspoons. white vinegar
• 1 lb cooked ham, diced
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 tablespoons garlic, minced
  
• 8 cups water
• 1 cup canned, drained, chopped tomatoes
• 2 lbs peeled, deveined (optional) Louisiana Gulf shrimp
• 1 lb lump crabmeat
• Tony Chachere’s (or your favorite) Creole seasoning to taste
• Louisiana style hot sauce, optional
• Hot cooked Louisiana brown rice, optional

Kitchen Sink Gumbo

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• 1/3 cup onion, chopped
• 1 green pepper, diced
• 2 tablespoon butter
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cup soft bread crumbs
• 1 cup cheddar cheese, grated
• 1 (16 oz.) can green beans, drained
• 1 (16 oz.) can whole tomatoes, peeled

Note: image of recipe shown without tomatoes

New Orleans Green Beans With Cheddar Cheese and Tomatoes

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• olive oil
• 8 oz. pancetta, diced
• 1 sweet onion, halved and thinly sliced
• 4 cloves garlic, chopped
• 1 can (28 oz) whole San Marzano tomatoes, crushed by hand, juice reserved
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes, or to taste
• salt and pepper to taste
• cooked pasta of choice
• Freshly grated parmesan, asiago, pecorino, or reggiano cheese
   

Spaghetti Amatriciana

• 1/3 cup canola oil
• 2 lbs boneless veal shoulder, finely chopped
• 1 yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 bay leaves
• 2 teaspoons fresh thyme, minced
• 1 teaspoon paprika
• 1/2 - 1 teaspoon cayenne pepper
• 1/3 cup all purpose four
• 2 cloves garlic, minced
• 2 cups tomato purée
• 6 cups beef stock
• 1 tabelspoon Worcestershire sauce
• 2 tabelspoons Thai fish sauce (optional)
• salt and pepper
• 1/2 lemon
• 4 eggs, hardboiled
• 1/2 cup fresh Italian parsley, minced
• 1/2 cup green onion tops, chopped
• 1/2 cup dry sherry
   

Note: While no turtles were used in this recipe they are now cultivated by aqua-culturists, who supply chefs and home cooks with the dark, lean meat.

Mock Turtle Soup

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• 12 whole black peppercorns
• 6 whole allspice
• 1 teaspoon dried savory or 3 large fresh sprigs
• 2 whole cloves
• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 1/2 cups green tomatoes, coarsely chopped
• 5 cups baby lima beans, frozen - about 1 1/2 lbs
• 1 lb hickory-smoked ham or Black Forest ham (1/2 inch thick slice) trim fat and cut into 1/2 inch cubes
• 2 tablespoons Dijon mustard
• 2 tablespoons light brown sugar, packed
• 2 cups chicken broth, low salt preferred
• 1 teaspoon hot pepper sauce
• 2 tablespoons fresh flat leaf Italian parsley, chopped

Note: Just about all over the South lima beans are often referred to as butter beans. Probably due to their buttery-rich texture especially baby limas.

Butter Beans With Ham

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• 2 (10 ounce) cans diced tomatoes and mild green chilis (Rotels works here)
• 16 ounce can red beans, rinsed and drained
• 14 ounce can vegetable broth
• 4 cups sweet potato, peeled and cubed (about 1½ lb)
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons creamy peanut butter

Sweet Potato Stew With Red Beans

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• 2 tablespoons olive oil
• 1¼ cups onion, chopped
• 4 garlic cloves, chopped
• 1½ teaspoons thyme, dried (1 tablespoon fresh)
• 3 (15 oz) cans black beans, drained, 1cup liquid reserved
• 3½ - 4 cups chicken broth (low salt preferred)
• 1 (28 oz) can diced tomatoes in juice
• 2 teaspoons ground cumin
• 1½ teaspoons hot pepper sauce

Cumin-spiced Black Bean Soup

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• 2 fryers, about 3 pounds each, cut into serving pieces
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, thinly sliced
• 1 pound fresh button mushrooms, sliced
• 1/2 cup dry white wine
• 1 cup beef broth
• 1 (16-ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley leaves
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons all-purpose flour
• 1/4 cup sliced pimento-stuffed green olives

For the Ragout:

• 1/4  cup olive oil
• 1/4  pound morel mushrooms
• 1 recipe Homemade Pasta (recipe follows) or 1 pound dried linguine or fettuccine
• 1 cup Shellfish Pan Sauce (recipe follows)
• 3  tablespoons unsalted butter
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup fresh fava beans, shelled and peeled
• 1/2  pound peeled Louisiana crawfish tails
• salt and freshly ground black pepper, to taste
• 1 cup Parmesan cheese, shaved
• 6 sprigs fresh chervil

For the Pasta

• 1 pound or 2 cups semolina flour
• 1 tablespoon olive oil
• 1 pinch salt
• 5 large eggs

For the Shellfish Pan Sauce

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup minced fennel
• 1 teaspoon crushed red pepper flakes
• leaves from 1 sprig fresh thyme
• 1 sprig fresh tarragon
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup dry vermouth
• 1 cup shellfish stock

• 1½ lbs okra
• 1 tablespoon butter
• 1 onion, minced
• 1 garlic clove, minced
• 1 green pepper, finely chopped
• 3 tomatoes, peeled, seeded, chopped(reserve juice)
• 1 teaspoon parsley, chopped
• 1/2 teaspoon Tabasco
• 3/4 teaspoon salt
• freshly ground pepper to taste

Creole Style Okra