gumbo and southern u.s.

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Recipes

Gombo De Poulette - Chicken Gumbo

Posted by Molly53  

A very flexible chicken soup...optional additions include a cup of diced celery, 1/2 cup cooked corn, 1 1/2 cups diced potatoes or rice. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 MORE»

Recipe #255921

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Gombo Filé Aux Crevettes - Shrimp Gumbo

Posted by Molly53  

Filé (FEE-lay) is made from the ground, dried leaves of the sassafras tree and has become an integral part of Creole cuisine. It is used to thicken and flavor gumbos and other Creole dishes, giving them a woodsy flavor reminiscent of root... MORE»

Recipe #255693

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Gumbo Filé

Posted by Molly53  

Gumbo, which originated in New Orleans, is the most characteristic dish of the Crescent City. The filé gives that slippery smoothness to the dish which is so characteristic of gumbo. Sliced okra is used in other parts of the South to give... MORE»

Recipe #255502

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Gombo Chou - Favorite Gumbo

Posted by Molly53  

An easy-to-do gumbo from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #255034

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Shrimp Gumbo

Posted by Thierry Schwartz  

From Alton Brown MORE»

Recipe #254566

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Traditional Chicken Gumbo With Okra

Posted by PhoenixReborn  

I developed this recipe specifically with my childrens' palates in mind. As a child of a Louisiana native, I grew up with gumbo. We enjoyed so many varieties, but I remember as a child that sometimes they were "too hot", or there were... MORE»

Recipe #254204

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Not-So-Sinful Jambalaya

(1 reviews) Posted by Indigo!  

This is a healthier version of a New Orleans classic, using brown rice and a lean ham. You can also choose to use the chicken instead of the andouille, but I like it spicy, so I'll keep it! Again, I found this on epicurious, and ended up loving... MORE»

Recipe #252085

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Black-Eyed Pea Gumbo

Posted by dicentra  

Serve this on New Years day with some cornbread. From AllRecipes. MORE»

Recipe #251606

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Sausage and Shrimp Gumbo

Posted by Chef #350878  

This is a good foundation to start with, be creative and add all of your favorite stuff. Don't be affraid to alter the recipe, I've made this many ways and it comes out great every time. Just be sure to cook your roux correctly. MORE»

Recipe #248828

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Shrimp Gumbo

(3 reviews) Posted by Vicki in CT  

Saw this on Alton Brown's show last night. Looked like an interesting way to make the roux. MORE»

Recipe #238655

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Gumbo

(3 reviews) Posted by Andi the grate  

This can be made in the crock pot or just a big pot on the stove. I've been making this for a couple of years now. And every time I make it, I barely get any of it before it dissapears. Now, keep in mind that the measurements are approximate, I... MORE»

Recipe #234493

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Shrimp and Okra Gumbo

(1 reviews) Posted by Leslie in Texas  

This is a favorite of ours,great with some crusty French bread and butter.Serve over freshly cooked rice if desired. From a March 1984 issue of Bon Appetit that featured Paul Prudhomme and the recipes of K-Paul's restaurant in New Orleans. Pass... MORE»

Recipe #232714

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Seafood Gumbo

(1 reviews) Posted by Chef #457852 - bggio  

Truly the best gumbo recipe. The cayenne is adjustable for the amount of heat you want in your gumbo. If you like Cajun this is by far the best gumbo you will ever have. The recipe was given to me by a Cajun about 5 years ago and I finally came to... MORE»

Recipe #232574

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Hearty Healthy Shrimp Gumbo

Posted by Celeste!  

Taken from Tampa Bay Metro Magazine March 2007 edition. MORE»

Recipe #232481

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Gumbo Geri

Posted by Momatad  

Ginny's Adaption of Gumbo.....for her friend Geri MORE»

Recipe #231765

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Duck and Andouille Gumbo

Posted by Leslie in Texas  

This is perfect for showcasing what your duck hunter brings home or you may use purchased duck.This is a very traditional Creole gumbo with a wonderful flavor. Originally from an October 1980 issue of Bon Apetit that featured "Creole Cooking... MORE»

Recipe #231383

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Gumbo Z'herbes

Posted by Leslie in Texas  

This is a green variation of the hundreds of gumbo recipes that utilizes frozen varieties of greens. You may use fresh greens if you have access to them. Originally from an October 1980 issue of Bon Apetit that showcased Creole dishes in an... MORE»

Recipe #231213

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Dark Gumbo Country Style, With Spareribs and Andouille

(1 reviews) Posted by Witch Doctor  

The word "gumbo" usually conjures visions of a tomato-ey soup, reddish, and rife with chunky things like okra. You can find this kind of gumbo in Louisiana, but the amazing thing about the gumbo there is its variety. Gumbos can have... MORE»

Recipe #225037

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Shrimp and Sausage Gumbo

Posted by dicentra  

Easy and delicious! No okra. Serve with hot steamed white rice and cornbread. YUM! I froze the leftovers (without the rice) and I will update when I defrost them. MORE»

Recipe #223238

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Gumbo

(5 reviews) Posted by Chef Jeff S  

This is the basic gumbo. Add or subtract at your will. This starts mild purposely not throw off any newcomers to spice. Very flavorful, though. MORE»

Recipe #222333

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