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.

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.

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

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)

Deselect All. 1 cup plus 2 tablespoons canola oil. 1 cup all-purpose flour. 6 ribs celery, chopped. 2 green bell peppers, chopped. 1 large white onion, chopped

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.

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.

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.