Okra
New Orleans Shrimp, Okra, and Tomato SautƩ
Great on polenta, grits, or steamed rice.
By The Bon AppƩtit Test Kitchen
Seafood Gumbo
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade some years before Europeans settled in Louisiana, and the Creole world, where African, European, and indigenous cultures meet, actually extends up the southern Atlantic coast. There are many different gumbo recipes, all taking advantage of local ingredients and served with rice. This one is a heady, fragrant slurry thick with seafood. If desired, add filƩ powder (ground dried sassafras leaves), a Choctaw thickening agent with an almost lemony flavor, just before eating.
By Edna Lewis
Coconut-Vegetable Curry
A flavorful, colorful vegetarian stew that's as beautiful as it is easy to make. Rice on the side makes the dish complete and soaks up all those great flavors.
By Susan Feniger
Stewed Corn and Tomatoes with Okra
If you haven't had maque choux ā corn and tomatoes stewed together ā you're really in for a treat. In this favorite Cajun dish, the corn gains a lush, savory sauciness, while the tomato benefits from the kernels' gentle chew. Here, okra is added and cooked just until tender, bringing its own unique texture to the mix.
Callaloo Stew
Named after the heart-shaped callaloo leaves from the taro plant, this traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk. But all versions of the dish call for okra and, of course, callaloo leaves. Spinach makes a great substitute for the callaloo.
By Beatriz Llamas
Chicken Curry
Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.
Catfish and Okra with Pecan Butter Sauce
Three southern favoritesātender catfish, mellow roasted okra, and sweet cornāare united by an irresistible butter sauce.
Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners ā and McNair's Louisiana roots ā inspired the burger here.
Fresh Corn SautƩ with Tomatoes, Squash, and Fried Okra
Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South."
Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.
By Brandi Neuwirth
Gallette of Sweet Potato-Crusted Tobago Crab Cake
In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out. This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that's the national dish of Trinidad. Here, the stew becomes a sauce, creating an elegant starter or light lunch.
By Khalid Mohammed
Chicken Stew with Okra
This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). We strongly recommend serving the stew with rice to sop up the delicious sauce.
Senegalese Rice with Fish
Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person.
In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do.
If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well ā it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.
By Alexis Touchet
Shrimp and Tasso Gumbo
Associate Food Editor: Alexis Touchet
Father: Rodney Miller, Abbeville, LA
When I was a kid, our summer routine started with the opening day of shrimp season ā my dad would get the boat ready and out we would go, winding our way down the bayou until we reached Vermilion Bay. He would check to make sure the trawl net was securely tied before tossing it into the water, and would then let it be dragged down slowly along with the trawl boards. When we painstakingly pulled the net up onto the boat and untied the bag, it spilled out a catch of shrimp, crabs, and fish. These fresh shrimp were the stars in Dad's favorite gumbo recipe.
Father: Rodney Miller, Abbeville, LA
When I was a kid, our summer routine started with the opening day of shrimp season ā my dad would get the boat ready and out we would go, winding our way down the bayou until we reached Vermilion Bay. He would check to make sure the trawl net was securely tied before tossing it into the water, and would then let it be dragged down slowly along with the trawl boards. When we painstakingly pulled the net up onto the boat and untied the bag, it spilled out a catch of shrimp, crabs, and fish. These fresh shrimp were the stars in Dad's favorite gumbo recipe.
Okra Beignets with Cilantro Sour Cream Sauce
Don't be put off by this recipe if you don't like the slippery texture of okra ā it disappears when the okra is coated in batter.
Beef, Barley, and Vegetable Soup
By Gertrude Burnom
Spicy Okra
The African, Caribbean, and Asian populations of New York share a common love of spice and okra, so we've combined the two. If habanero chiles are too spicy for you, use a serrano or jalapeƱo chile instead. Rinsing your okra gives it a cleaner taste and texture.
Active time: 15 min Start to finish: 15 min