John Besh, chef/owner of Restaurant August in New Orleans, shares his contribution to New Orleans Classic Gumbos and Soups: this fabulous recipe for Redfish Courtbouillon....

Kit Wohl, author of New Orleans Classic Gumbos and Soups, demonstrates how to make roux for gumbos. She shows you how to distinguish the different colors and stages of roux, as it goes from blond, to auburn, to dark mahogany....

As Mardi Gras season comes around, pull out the biggest pot in your kitchen and invite everyone over for gumbo—New Orleans’ quintessential dish.

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As far back as anybody can remember, red beans and rice have been a traditional Monday meal in New Orleans. (registration required)

Other recipes for shrimp bisque are simpler and quicker to prepare. But for authentic, rich flavor, this one is worth the extra steps. (registration required)

Legend says that the term “gumbo ya-ya” was a French-based dialect spoken in New Orleans during the 1800s. (registration required)

Redfish courtbouillon has been a favorite of Creole cooks for well over a century. (registration required)

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Roux is the magical thickener and flavoring necessary for many gumbos, stews and soups in Louisiana cooking. (registration required)