Case in point would be how an oyster and okra gumbo tells you a lot about Charleston and the South Carolina Lowcountry. Chef and restaurateur Mike Lata — of FIG and The Ordinary in Charleston ...
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You may be accustomed to a mélange of ingredients with gumbo. Much of that has to do with Creole vs. Cajun styles of cooking. Both styles start with a roux and might include okra or file powder.
In 2016, as his own father was in hospice care, a neighbor brought over a shrimp and okra gumbo. It not only comforted and fed the family, but it also set Zerangue to think, “Why not just cook ...