This week, we’re spotlighting recipes from Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen by Emeril Lagasse (Oxmoor House/Time Inc. Books), the celebrity chef and ...

"I eat okra every week—some way, somehow,” says BJ Dennis. “I’ll make a gumbo. I’ll eat okra by itself, just sautéed. I’ll deep-fry it, too. It’s my favorite vegetable.” It’s also a powerful symbol of ...

• In a skillet large enough to hold the okra in a single layer, melt lard or ghee over medium heat. Add okra and cook, stirring occasionally for 10-12 minutes, until fully cooked and vegetable shows ...

NEW ORLEANS (WVUE) - Okra was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes including gumbo and pies. Okra and shrimp can be eaten ...

"I eat okra every week, some way, somehow," Charleston, S.C., chef BJ Dennis said in the header note for this recipe. "I'll make a gumbo. I'll eat okra by itself, just sauteed. I'll deep-fry it, too.

f you can get your hands on fresh shrimp with heads still on, use them here, chef Alex Patout says. Just increase the poundage. The shrimp flavor from using the heads in stock will make a big ...

Heat medium pot to high heat. Add chicken stock, milk, salt and butter. Let come to a boil. Quickly whisk in polenta and reduce the heat to low. Let simmer until thick while stirring occasionally.

Every South Louisiana grandmother cooks with okra. For sure, okra in gumbo is delicious, but Susan Tauzin's shrimp and smothered okra recipe offers a distinct way to appreciate the African-born ...

1. If using fresh shrimp, de-head, peel, and devein them, placing the shells and heads in a medium pot. Add enough water to cover the shells by at least 2 inches and bring to a boil. Cover, reduce the ...

I grew up in Mississippi, which is next-door to New Orleans, and Mardi Gras season was often the time my family would trek down to the Big Easy for king cake, beignets and lots and lots of gumbo. And ...