At its simplest, gumbo is a savory one-pot stew made with various meats or shellfish, vegetables, and herbs, that lives at the intersection of African, Native American, and European cultures.

Sure, you can get the Cajun and Creole soup pretty much anywhere in the country. But the Gumbo Belt has the best.

The original Earthshare Gardens recipe included the notation that for each different green added to the gumbo, a new friend would be made — another bonus of expanding your vegetable world.

This image released by Simon Element shows a recipe for green spring gumbo with chicken andouille, from the cookbook "Eat Better, Sleep Better: 75 Recipes and A 28-Day Meal Plan That Unlock the ...

Do I feel bad about it? Not at all. My stepdad assured me that great gumbo doesn’t suffer just because the vegetables came pre-cut (or even frozen). The same goes for garlic. Peeling and mincing ...

This recipe for a nutrient-rich, vegetable-forward stew riffs on a style of Creole gumbo traditionally made vegetarian for Lent. It’s also a great way to use up a crisper drawer full of greens ...