This vegetable is popular in the South, but often gets a bad reputation for its texture. If you don't like it, it might come down to your cooking technique.

Many Creole cooks believe a gumbo should include either file or okra, not both. But Terry Fortia, a recent Creole transplant to Los Angeles, likes to use them both in the same gumbo.

Many Creole cooks believe a gumbo should include either file or okra, not both. But Terry Fortia, a recent Creole transplant to Los Angeles, likes to use them both in the same gumbo.

From then on I happily skipped through my childhood tasting Aunt Grace's shrimp and okra gumbo, ... Creole or Cajun seasoning. 3 to 4 tablespoons bacon grease. 3/4 cup vegetable oil.

Gumbo is one of New Orleans' most emblematic dishes. In true Creole fashion, Tujague's version incorporates meat and seafood and is thickened with filé—ground sassafras—instead of okra.

When the roux is ready, add the Trinity (the onion, celery, and bell pepper), garlic, and Creole seasoning. Sauté until onions are translucent, 6 to 8 minutes.

NEW ORLEANS (WGNO) — There exists an age-old debate in Southeast Louisiana. That being, which gumbo is better, Creole or Cajun? While locals continue to disagree on that question, some have ...

Some people use the terms Creole and Cajun cuisine interchangeably, but even though there is some overlap, there are many differences as well.

All three words--Tremé, Creole, and gumbo--are powerful signifiers of the peculiar history that makes New Orleans such a fascinating city, and one whose identity is so frequently contested.

8 garlic cloves, chopped. 1/2 teaspoon cayenne pepper. 1/2 cup dry white wine. 1/4 cup fresh thyme leaves. 3 bay leaves. 1 28-ounce can of diced tomatoes with juice ...