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new orleans classic gumbos and soups

cookbook club

The Gourmet Cookbook Club: How to Make Redfish Courtbouillon with John Besh

John Besh, chef/owner of Restaurant August in New Orleans, shares his contribution to New Orleans Classic Gumbos and Soups: this fabulous recipe for Redfish Courtbouillon....
01.16.09
cookbook club

The Gourmet Cookbook Club: How to Make Roux

Kit Wohl, author of New Orleans Classic Gumbos and Soups, demonstrates how to make roux for gumbos. She shows you how to distinguish the different colors and stages of roux, as it goes from blond, to auburn, to dark mahogany....
01.16.09
magazine

Book Review: New Orleans Classic Gumbos and Soups

As Mardi Gras season comes around, pull out the biggest pot in your kitchen and invite everyone over for gumbo—New Orleans’ quintessential dish.
February 2009
cookbook club

Creole Seasoning

(registration required)
February 2009
cookbook club

Red Bean and Sausage Soup

As far back as anybody can remember, red beans and rice have been a traditional Monday meal in New Orleans. (registration required)
February 2009
cookbook club

Shrimp Bisque

Other recipes for shrimp bisque are simpler and quicker to prepare. But for authentic, rich flavor, this one is worth the extra steps. (registration required)
February 2009
cookbook club

Gumbo Ya-Ya

Legend says that the term “gumbo ya-ya” was a French-based dialect spoken in New Orleans during the 1800s. (registration required)
February 2009
cookbook club

Redfish Courtbouillon

Redfish courtbouillon has been a favorite of Creole cooks for well over a century. (registration required)
February 2009
cookbook club

Shrimp Stock

(registration required)
February 2009
cookbook club

Roux and the “Trinity”

Roux is the magical thickener and flavoring necessary for many gumbos, stews and soups in Louisiana cooking. (registration required)
February 2009
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