Recipe Roundup
8 Great Bowls of Gumbo
This Louisiana classic is guaranteed to warm you from the inside out.
Photo by Romulo Yanes1/8Duck and Shrimp Gumbo
Duck takes the place of sausage in this upgraded version of the classic.
Photo by Jennifer May2/8Chicken and Sausage Gumbo
A splash of Worcestershire sauce adds an extra punch of savory flavor to this gumbo.
Photo by Cedric Angeles3/8Chicken-Andouille Gumbo
Making the stock yourself ensures the most flavorful gumbo possible. And don't forget to serve it over rice!
Photo by Mark Thomas4/8This green version of gumbo is packed with collards, mustard greens, and spinach.
Photo by Quentin Bacon5/8Shrimp, Chicken, and Andouille Gumbo
The gumbo base can be made 2 days ahead—before serving, just bring it to a simmer, add the shrimp, and cook for 5 minutes.
Lara Ferroni6/8Chicken, Andouille, and Oyster Gumbo
Freshly shucked oysters add a salty, briny kick to this twist on classic gumbo.
Photo by Lara Ferroni7/8Turkey Gumbo
If you don't have cooked turkey meat on hand, rotisserie chicken is a great substitute.
CIA/Keith Ferris8/8Shrimp and Andouille Gumbo
The key to a dark broth is cooking the roux low and slow for about 30 minutes, until it's rich in color.
It’s a two-for-one Thanksgiving stunner, no carving needed.
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
A sheet-pan wonder with lots of crispy rice.
Inspired by stuffing, a fully loaded loaf.
The Thanksgiving staple makes for a stellar weeknight dinner.
A fam-favorite, 30-minute dinner we have on repeat.
Yes, you can use the pre-cut squash.
A fancy-feeling dish that comes together in 20 minutes.
Known as okayu, this Japanese comfort food will warm you from the inside out.
An infinitely comforting chicken noodle soup that comes together in an under an hour.
This rustic no-knead loaf gets subtle sweetness and perfect-PBJ potential by trading the usual water for apple juice.
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