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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Gumbo is the official dish of Louisiana. It’s most commonly made with meat or seafood or both, with okra or filé powder (ground dried sassafras leaves) added for flavor as well as for thickening, sometimes in addition to roux. This recipe delivers a flavorful, meat-free stew that’s hearty but not heavy, with tangy-sweet tomatoes and a touch of spice and sugar complementing the mild vegetal notes of the okra. Be sure to choose fresh okra that’s firm, unblemished and bright green. Serve the gumbo Louisiana style—that is, in individual bowls, spooned around a mound of steamed white rice. And if you like, pair it with shrimp or andouille sausage.
tablespoon grapeseed or other neutral oil
medium yellow onion, chopped
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