Don’t know Jason Brumm, the executive chef of the recently opened Manhattan transplant, P.J. Clarke’s? If you still have not dined there, you can get a glimpse of this young chef by Googling him. As ...

This one-pot gumbo is made with chicken, spicy andouille sausage and the holy trinity of Creole cooking — onion, celery and bell pepper. It’s adapted from a recipe booklet I bought years ago in ...