Classic, generous, and exclusive to Hudson Grace, the Original collection is designed for everyday use. Handmade of earthenware and finished in our signature creamy white glaze. Made in Italy.

A dinner plate, footed bowl, salad plate and mug also are available in this collection.

HG Gumbo

This bowl is perfect for our co-founder Monelle Totah’s family gumbo recipe. She learned to make it from her dad. Every good gumbo starts with a mixture of butter and flour called roux. Some say the darker the roux, the better the gumbo, but it’s very easy to burn, and then you have to start over. Please taste your gumbo along the way, so it’s seasoned to your palette.

1/2 c butter

1/2 c flour

1-1/2 c medium onion chopped

1-1/2 c medium green bell pepper, chopped (not super fine, if you like to see them)

1–3 celery ribs, chopped

1 package of frozen okra, drained and thawed (definitely optional)

12 oz andouille sausage, sliced into 1/2” pieces, browned

2 lb boneless chicken breast or thighs, cut into pieces and browned

1 tbsp Cajun seasoning

2 tsp dried oregano

2 tsp dried thyme

2 tsp Worcesterhire sauce

2 tsp hot sauce

1 tbsp filé (optional, but it gives a good consistency)

2 quarts chicken broth

Salt and pepper to taste

1 bay leaf

15 oz canned diced tomatoes

3 green onions, sliced

Cooked white rice for serving

In a large pot over medium-low heat, melt butter, then whisk in flour. Cook, stirring constantly, until dark caramel colored, 10–15 minutes. Add onions, peppers and celery (chopping in advance helps) and stir until softened, 5–10 minutes more. Add okra, tomatoes, bay leaf, thyme and oregano. Season with Cajun seasoning, Worcestershire and hot sauces, thyme, filé, salt and pepper. Add sausage and chicken. Stir in chicken broth, and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, for 15–20 minutes.