David Kinch's Killer Gumbo

David Kinch racked up three Michelin stars for the dazzling dishes at Manresa in Los Gatos, California, but the chef and restaurateur is equally deft when it comes to the rustic cuisine of his home state of Louisiana. No need to take our word for it, however, because you can order Kinchs cajun-style gumbo at the Bywater, his New Orleans-inspired casual spot in Los Gatos. Or you can just make it yourself. How? That's where we come in. 

A few months back, Kinch stopped by our kitchen and showed us the fundamentals of savory, country-style cajun gumbo. And now we are passing the torch along to you. Gumbo has four main components: the spice blend, the surf and turf, the holy trinity mirepoix, and the roux. Master the fundamentals of each, and you can get as creative as you like with the details.

Got leftover roasted chicken lying around? Toss that in. Don't like seafood? Don't use seafood. Deathly allergic to fennel seeds? Leave those out. Whether you stick to the recipe or veer off and do your own thing, you'll wind up with a stew as charismatic and delightfully complex as the region from which it hails --not to mention the guy who taught us how to make it.