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Leave it to John Besh to whip up a classic Creole gumbo recipe we can all enjoy.

New Orleans icon John Besh’s fourth and latest cookbook is a collection of family recipes for the home cook with a hankering for Cajun and Creole spice. With simple, hearty fare, detailed instructions and anecdotes that will make you feel like you’re right there in Louisiana, a hot (or really hot) meal is just a few ingredients away.

How you make your gumbo depends on where you come from. Those of us within eyesight of New Orleans like the rich, deep flavor of a Creole gumbo. We use tomatoes and/or tomato paste, which you’d never see in a gumbo from Cajun country. And for me, it’s not a real gumbo without okra; fresh is better, but out of season, frozen is okay.

Reprinted with permission from Besh Big Easy