Sausage in a gumbo usually means smoked sausage. Sometimes Louisiana smoked ham, called tasso, is also added or is used in place of the sausage. A roux (a mixture of flour and fat) is the traditional thickener, usually augmented with filé powder (ground dried sassafras leaves) or okra. In keeping with today’s taste for lighter fare, I swap the smoked sausage and/or ham for my homemade sausage and eliminate the roux. The okra alone does the thickening, and the step of soaking the okra pods in a salt-and-vinegar bath before adding them to the pot ensures they won’t be overly viscous. It is important to use dried herbs and canned tomatoes to produce the distinguishing flavors of this dish from a cuisine built around preserved goods. Make sure the okra is fresh, however. I like to use shrimp in the shell because they enrich the broth. That does make for somewhat messy eating, however. If you want to save your guests the trouble of peeling their own shrimp, remove the shells and simmer them in 1 cup of the broth, then strain the liquid into the pot when adding the remainder of the broth. Shell-on shrimp are easy enough to devein, if it’s necessary to do so, by simply cutting through the shell along the back of each shrimp with a sharp paring knife.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.