• ½ cup vegetable oil
• 1 cup all-purpose flour
• 4 quarts water
• 2 or 3 large onions, chopped
• 2 cloves garlic, chopped
• ¼ cup finely chopped parsley
• ½ cup chopped celery
• salt and pepper to taste
• 1 pound sliced okra, fresh or frozen
• 3 pounds boneless skinless chicken, cut into chunks
• 1 pound smoked pork sausage, sliced
• 1 pound crawfish tails (optional)
• hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

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• 2 tablespoons olive oil
• 2 cups chopped onion
• ¼ cup chopped garlic
• 8 cups chicken stock, or more as needed
• 3 pounds country-style pork ribs OR 2 pounds boneless, skinless chicken
• salt
• 3 bay leaves
• 2 tablespoons dried oregano, plus more for garnish
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon ground cumin, lightly toasted
• 2 15-ounce cans hominy, white or golden
• 5 large dried chiles, such as guajillo, ancho, pasillo

Garnish:

1 white onion, thinly sliced and soaked in ice water, chopped cilantro, chopped cabbage or lettuce, lime wedges, sliced radishes, diced jalapeño peppers, diced avocado, corn tortilla chips, for garnish

Red Posole

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• 4 tablespoons butter, in all
• 3½ pounds leg quarters
• 2 stalks celery, thinly sliced
• 1 large carrot, sliced
• 1½ cups finely diced onion
• 8 cups chicken stock
• 2 teaspoons chicken base
• hot cooked egg noodles, soft boiled eggs, parsley, for serving

Chicken Noodle Soup

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• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 2 celery stalks, coarsely chopped
• 1 red or green bell pepper, coarsely chopped
• ¼ teaspoon cayenne pepper
• coarse salt
• 1 can (28 ounces) diced tomatoes
• 1½ cups water
• ¾ pound andouille, sliced into ½-inch thick rounds
• 2 cups frozen sliced okra, thawed
• ½ pound large shrimp, peeled and deveined

Shrimp Stew

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• 2 tablespoons oil
• 4 tablespoons flour
• 3/4 cup finely chopped celery
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped bell pepper
• 4 ounces tomato sauce
• 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
• 5 cups chicken stock
• 1 pound cleaned Louisiana shrimp*
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Louisiana Shrimp and Corn Soup

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• 2 cups dried Great Northern beans 
• 1 smoked ham shank or ham hock, 3/4-1 pound 
• 1 small yellow onion stuck with 
• 3 whole cloves 
• 1 bay leaf
• 3 fresh oregano or thyme sprigs
• 3 large fresh parsley sprigs
• 1 celery stalk with leaves, cut into 2 or 3 pieces  ½ pound ripe plum (Roma) tomatoes
• 1 carrot, peeled and sliced 
• 1 sweet red (Spanish) onion or other sweet onion, diced
• 1 teaspoon salt
• Freshly ground pepper

White Bean and Ham Soup

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• 1½ pounds octopus
• 1 quart water
• 1 cup Anson Mills Piccolo farro
• 2 tablespoons unsalted butter
• 1/2 cup sliced yellow onion
• 3 cloves fresh garlic, minced
• 1¼ tablespoon red pepper flake
• 1/2 cup diced fennel
• 1/2 cup sliced leeks
• 1/2 cup peeled and diced butternut squash
• 1/2 cup diced celery
• 1/2 cup dry white wine that you would want to drink
• 1½ cup San Marzano tomatoes or your own preserved tomatoes and their juice
• 1 quart chicken stock
• 3 tablespoon salt
• 1/4 teaspoon freshly cracked black peppercorns
• 15 clams
• 15 shrimp
• 1/4 cup basil
• 1/4 cup parsley
• 1 lemon
• 1/2 thinly sliced baguette
• 1 tablespoon olive oil

Seafood Stew With Farro

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• 2 tablespoons vegetable oll
• 1 lb boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 3 carrots, peeled and sliced 1/4-inch thick
• 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/4-inch thick
• 1 onion, chopped fine
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• 6 cups low-sodium chicken broth
• 6 (3-inch) strips lemon zest plus 2 tablespoons juice
• 2 cups cooked rice
• 4 large egg yolks
• 2 tablespoons minced fresh parsley or tarragon

Lemony Chicken And Rice Soup

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• 1 tablespoon pure olive oil
• 2 tablespoons unbleached all-purpose flour
• 1 sweet onion, chopped
• 1 stalk celery, diced
• 1 small green bell pepper, diced
• 3 cloves garlic, finely chopped
• 1 tablespoon tomato paste
• 3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
• 1 lb large shrimp (21/25 count), shelled and deveined
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Coarse kosher salt and freshly ground black pepper
• Cooked long grain white or jasmine brown rice, for accompaniment
• 2 green onions, trimmed and chopped

Smoky Seafood Étoufée

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