Creole Okra Gumbo | This gluten-free version of gumbo forgoes a roux in favor of using tomatoes and okra as a thickener. While adding tomatoes to gumbo is heresy in many Cajun kitchens, Creole cooks are fans of the bright, sweet complexity they add to the dish.
Michel Roux, the French-born chef of England's Le Gavroche, takes a Normandy spin on this classic soup with a splash of cider and a whole lot of subtlety. But the best part? It only takes an hour to make.