Deselect All. Brine: 1 (4 to 5-pound) chicken, cut into 10 parts, reserve neck, back and wing tips for stock. 1/4 cup kosher salt. 3 tablespoons hot sauce (recommended: Crystal)

In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence.

To a large Dutch oven, add 2 tablespoons of the oil and heat over medium-high heat. Sprinkle the chicken with salt and pepper, then sear until golden brown, 4 to 5 minutes per side.

Deselect All. 1 cup all-purpose flour. 1/2 cup neutral oil. 1 pound andouille sausage or kielbasa, sliced into rings. 1 pound boneless, skinless chicken thighs, large diced

Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes ...

Preheat the oven to 350 degrees F. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.

Heat 1/2 cup of the vegetable oil in a cast-iron or other heavy-bottomed skillet over medium-high heat until very hot. Add the flour and whisk until combined and just beginning to brown.

To make the Shrimp Gumbo: Over medium heat in a large stockpot, bring chicken with enough water to cover it to a boil and create a broth. Remove chicken from pot and discard.

For the roasted okra: Preheat the oven to 350 degrees F. Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.