Gumbo combines uniquely southern flavors and textures, starting with the holy trinity of creole cooking: bell peppers, onions, and celery, and thickened with brown roux and sweet, viscous okra. Traditionally, gumbo features fresh seafood and andouille sausage, but as with most stews, it is meant to be a catch-all for the best of what’s around. You can even make it vegetarian. Serve over long grain rice (especially Carolina Gold!) with a sprinkle of filé powder, and Tabasco, of course!
Category: soup
There’s nothing more comforting than a warm bowl of this French country stew made from creamy white beans, succulent duck legs, and smokey sausage.
There’s nothing more satisfying than a warm bowl of hearty meat, creamy beans and hot chiles. This hearty, warming stew originated in the 1800s in northern Mexico before spreading into Texas and beyond. Originally, it was prepared with dried beef, suet, chili peppers, and salt, pounded together and dried into bricks for easy transport, and then cooked in a pot of boiling water.
A crusty of fresh, whole grain bread is the perfect vessel for a steaming bowl of hearty soup, like our French Onion. Use spelt or one of our other heirloom wheat flours.
This one-pot French onion soup makes this cold-weather classic simple to make at home. Serve in our Spelt Bread Bowls.