Recipezaar: Gumbo,Southern U.S. recipes

Louisiana Chicken File Gumbo

Tue, 27 Feb 2007 21:05:38 -0500

Gumbo with chicken, celery, and onions. -- posted by littleturtle

Reggae Gumbo

Wed, 07 Mar 2007 17:12:24 -0500

Originally from the Looneyspoons cookbook, this is low fat! This is a great recipe for using up the leftovers after we have grilled a large pork loin - if you also have pork that is already cooked, just add it to the dish in Step #2. This freezes very well! Just microwave and add a salad and/or bread for a quick meal -- posted by ~Jen~

Mixed Cajun Etouffee

Sat, 24 Mar 2007 00:33:19 -0400

I love Cajun food but don't have a Cajun restaraunt. After trying several types of recipes, this is what I came up with. We thought it came out really well and it has become one of our favorites. Feel free to adjust the amount of heat for your tastes. I find that using a cast iron skillet works best for the browning, but use what you have. Also, this make a big batch (we like leftovers) so cut in half if you need. Make sure to have some crusty bread for "soppin'" up the juice. -- posted by little_wing

Okra Gumbo

Thu, 29 Mar 2007 21:11:07 -0400

This gumbo uses okra as the thickener, so there's no roux. This is an easy and tasty gumbo for beginners to try. -- posted by Porfavorcorona

Gumbo

Thu, 12 Apr 2007 21:26:15 -0400

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. -- posted by Chef Jeff S

Shrimp and Sausage Gumbo

Tue, 17 Apr 2007 17:19:20 -0400

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. -- posted by dicentra

Dark Gumbo Country Style, With Spareribs and Andouille

Fri, 27 Apr 2007 23:07:41 -0400

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 different colors, different textures, and different ingredients. This is one of my very favorite types: a dark-brown, medium-rich one, with chunks of meat but no okra. What makes it so special? This is one of those amazing Louisiana dishes you hear about that involves the darkening of the roux - for at least an hour - until it's the color of mahogany. This adds not only color but incredible flavor to the gumbo: nutty, toasty, almost coffee like. I had a gumbo like this at Mr. B's Bistro in New Orleans, made with chicken, and andouille sausage and loved it so much I have tried to copy the recipe. I tried it first with the chicken, then I decided to use some spareribs I had. When I make my gumbo, its ingredients are whatever I have in the fridge at the time. Is it hot enough for you? I suggest initially going with my spice amounts suggested in the recipe, because the gumbo gets "hotter" as it cooks; you can always adjust with Tabasco sauce or spices at the last minute. Speaking of which, I find that a tiny pinch of ground gumbo file just before serving adds a lovely accent. -- posted by Witch Doctor

Gumbo Z'herbes

Tue, 29 May 2007 22:01:13 -0400

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 article titled"Creole Cooking at the Source". Cornbread is a great accompaniment with this! -- posted by Leslie in Texas

Duck and Andouille Gumbo

Wed, 30 May 2007 22:22:12 -0400

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 at the Source", recipes from Leon Soniat, a New Orleans' native, cooking school teacher and cookbook author.This is a bit time consuming to make, but the taste is worth it! -- posted by Leslie in Texas

Gumbo Geri

Fri, 01 Jun 2007 22:49:31 -0400

Ginny's Adaption of Gumbo.....for her friend Geri -- posted by Momatad

Hearty Healthy Shrimp Gumbo

Tue, 05 Jun 2007 22:34:58 -0400

Taken from Tampa Bay Metro Magazine March 2007 edition. -- posted by Celeste!

Seafood Gumbo

Wed, 06 Jun 2007 14:37:41 -0400

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 making it and WOW. (this stores well in mason jars. if your not serving immediately only add seafood to the mixture when you are to serve and only when mixture is boiling for a 3 minutes and then take the gumbo off the heat.) -- posted by Chef #457852 - bggio

Shrimp and Okra Gumbo

Wed, 06 Jun 2007 17:25:42 -0400

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 the Tabasco, please! -- posted by Leslie in Texas

Gumbo

Wed, 13 Jun 2007 17:27:30 -0400

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 never measure. I usually just tear up a whole cooked chicken so I really have no idea how much is actually in there. It's a combination of three different recipes including Rita L's "#55786 Crock-Pot Chicken and Sausage Gumbo with Shrimp" and Just Married's "#47656 Louisiana Chicken and Sausage Gumbo(The Real Stuff)". The last recipe, and those of you from the Chicago area may know this one, is from Jimmy Bano's Heaven on Seven cookbook. Everyone who returns from Heaven says "Try the Gumbo". -- posted by Andi the grate

Crescent City Gumbo

Wed, 20 Jun 2007 16:35:03 -0400

Creole gumbos all share one ingredient Okra, which came to America with African slaves (the stew's name stems from ochingombo, a Bantu word for okra. -- posted by Peggy L

Shrimp Gumbo

Wed, 04 Jul 2007 22:25:21 -0400

Saw this on Alton Brown's show last night. Looked like an interesting way to make the roux. -- posted by Vicki in CT

Sausage and Shrimp Gumbo

Sun, 26 Aug 2007 22:31:35 -0400

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. -- posted by Chef #350878

Black-Eyed Pea Gumbo

Fri, 07 Sep 2007 15:28:02 -0400

Serve this on New Years day with some cornbread. From AllRecipes. -- posted by dicentra

Not-So-Sinful Jambalaya

Tue, 11 Sep 2007 20:20:48 -0400

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 it!! You may want to add more rice, as this will be rather saucy, but it's up to you! -- posted by Indigo!

Traditional Chicken Gumbo With Okra

Wed, 19 Sep 2007 21:51:31 -0400

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 "too many" ingredients in them for a child's palate. Andouille, shrimp, chicken and oysters in one soup may be OK for the adults, but it was simply too much for me and many of my cousins. This recipe serves as a good "base" for almost any gumbo. It is flavorful without a lot of heat, and can be adjusted in many ways. -- posted by PhoenixReborn

Shrimp Gumbo

Fri, 21 Sep 2007 20:52:16 -0400

From Alton Brown -- posted by Thierry Schwartz

Gombo Chou - Favorite Gumbo

Mon, 24 Sep 2007 21:41:42 -0400

An easy-to-do gumbo from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gumbo Filé

Wed, 26 Sep 2007 19:36:50 -0400

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 practically the same quality, but filé belongs to Louisiana alone. Filé is a powder originally made by the Choctaw Indians from tender young sassafras leaves. -- posted by Molly53

Gombo Filé Aux Crevettes - Shrimp Gumbo

Wed, 26 Sep 2007 20:43:40 -0400

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 beer. It must be stirred into a dish after it's removed from the heat because overcooking makes filé tough and stringy. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gombo De Poulette - Chicken Gumbo

Thu, 27 Sep 2007 22:26:04 -0400

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 -- posted by Molly53

Gombo Aux Crabes - Crab Gumbo

Fri, 28 Sep 2007 23:00:27 -0400

Richly delicious, this flavorful soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gombo Aux Crabes Et Févi - Crab-Okra Gumbo

Sun, 30 Sep 2007 22:08:35 -0400

Substitute cooked, shelled shrimp for crab, if you wish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Italian Sausage Ettouffee

Fri, 12 Oct 2007 02:07:25 -0400

Usually made with crawfish but all i had was sausage. Warm, sweet, and spicy. -- posted by WeazelChef

Southern Seafood Gumbo

Tue, 16 Oct 2007 01:22:41 -0400

I came across this wonderful gumbo recipe on Allrecipes.com. It was a big hit in my home. I hope you enjoy it as much as we do. This is a Taste of Home recipe. -- posted by Happy Hippie

Okra Gumbo (For Those Who Don't Like Okra)

Fri, 26 Oct 2007 19:33:53 -0400

My mother in laws recipe. I like this, and I don't like okra, or other gumbos that I have tried. Perfect to have simmering on a cold night. The okra takes a long time to brown down (plan to spend at least 25 minutes stirring the pot) but the end result is worth it. The chicken listed as an ingredient came out confusing: you need 1 lb cooked chicken (breast, boiled pieces, or rotisserie )in bite sized pieces, and either reserved juices, broth, or bullion. You can also use leftover turkey instead of chicken. -- posted by Japan bound

Yummy Shrimp Creole

Thu, 01 Nov 2007 20:48:17 -0400

Very good. -- posted by Squishy026

Gumbo Casserole With Creamed Garlic Shrimp

Tue, 13 Nov 2007 00:23:36 -0500

This is a recipe from a Southern Living magazine. I used it for a party and everyone loved it. Can easily be doubled for more guests. -- posted by Ewalla

Toms Simple Shrimp and Crab Gumbo

Tue, 20 Nov 2007 19:14:47 -0500

An easy and healthy gumbo that is relatively easy and simple to make. I use Smart Balance butter for a mostly fat free dish. -- posted by FlyfishingTom

Chicken and Smoked Sausage Gumbo

Wed, 12 Dec 2007 01:51:34 -0500

Recipe courtesy Emeril Lagasse, 2005 -- posted by Erin Harris

Mojo's Seafood Gumbo

Wed, 12 Dec 2007 12:44:02 -0500

I developed this recipe after tasting many different styles and flavors of gumbo. You won't find any okra in this recipe though, sorry. -- posted by mpowelljones

Shotgun Gumbo

Fri, 28 Dec 2007 20:01:41 -0500

It may be non-traditional, but boy is it good. It is by far the quickest comfort food to whip up, ever. Bang! Spicy, thick, sausage-y. Yum. This is okra-free because I hate it. -- posted by JAKunlimited

Shrimp Gumbo - Alton Brown

Mon, 07 Jan 2008 16:06:14 -0500

Just keeping this here so that I can prepare it in the future. It looked so good when he made it on tv. -- posted by gobruijns

Wintzell's Gumbo

Tue, 22 Jan 2008 01:23:56 -0500

According to DH, the world's best gumbo is served at Wintzell's Oyster House in Mobile, AL, so I was really excited when I received Alabama's "Thicket" magazine with the recipe for it inside. Wintzell's has been in business since 1938, was named in Willard Scott's All-American Cookbook for the Best Oysters and Crabs, and has been featured in Southern Living Magazine. I'll probably do a mixture of shrimp and oysters for the gumbo instead of using just oysters. If you're ever near Mobile, AL, Wintzell's is not to be missed! -- posted by mailbelle

Chicken & Sausage Gumbo

Thu, 24 Jan 2008 20:29:59 -0500

From a local TV show where the guest of honor made their "famous" gumbo. It is similar to the gumbo my little brother makes. -- posted by Sherrybeth

Oyster and Shrimp Gumbo

Thu, 31 Jan 2008 01:50:03 -0500

From Chicken of the Sea -- posted by Vino Girl

Seafood Okra Gumbo

Tue, 05 Feb 2008 22:38:59 -0500

Ive had this recipe copied in my home recipe file for so long I have no idea now where I even got it from, but its one of my favorite gumbos. When fresh okra is in season, definitely give this a try. -- posted by Sherri Dodsworth

Mardi Gras Chicken and Sausage Gumbo

Tue, 05 Feb 2008 23:21:46 -0500

My husband is allergic to seafood, so I took several gumbo recipes and came up with this one. I serve this with white rice and warm French bread for dipping. -- posted by Kim D.

Vegetable "gumbo"

Fri, 08 Feb 2008 19:57:27 -0500

Vegetarian stew inspired by the famous southern dish. Not particularly authentic, but delicious nonetheless. Wonderful to use up tons of fresh veggies--a real comfort food. Use any combination of veggies you like, below is only my preference. I would imagine bell peppers would be good, I just don't like them and have left them out. You could also add beans or even red lentils if you feel you need the protein. This is not spicy at all, so if you are into spicy, add some cayenne pepper, chili flakes, or diced jalapenos. -- posted by Yobittles

Chicken and Shrimp Gumbo

Sat, 23 Feb 2008 02:04:03 -0500

This is from a magazine called Woman's World. I sometimes make it with no chicken and a pound of shrimp. I recommend chopping up all the ingredients for the gumbo, mixing up your favorite corn bread and popping it in the oven to bake, and then cooking the gumbo. -- posted by mliss29

Chicken-Andouille File Gumbo

Sat, 23 Feb 2008 17:31:38 -0500

An authentically, traditional chicken and sausage gumbo. -- posted by KathyP53

Chicken, Tasso and Andouille Gumbo

Mon, 25 Feb 2008 19:51:36 -0500

If you love gumbo, then this recipe is one that you won't want to pass by! Full flavored and delicious, this recipe won 1st Place in the Food Network Ultimate Recipe Chicken Showdown for the Chicken Soups and Stews Category - By Lauren Wyler. This recipe was chosen from contestants all across America who competed in this competition. -- posted by JusMeLinnie

Chicken Gumbo

Wed, 27 Feb 2008 00:58:23 -0500

This is my mom's recipe, which she sent to me while I was far from home on a Supar Bowl Sunday and craving a good meal to remind me of great family moments during Super Bowls past. I've had it over rice and couscous, and rice is better, but couscous is good, too. -- posted by runningchef

Chill-Chasing Chicken and Shrimp Gumbo

Thu, 06 Mar 2008 00:48:57 -0500

From Woman's World Magazine 10/26/04. Loaded with shrimp and chicken, this Southern-style gumbo has flavor to spare. -- posted by JackieOhNo!

Melmont Gumbo from 1835

Fri, 07 Mar 2008 00:25:43 -0500

A savory Dixiana dish with roots firmly in Africa. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Easy Jambalaya

Mon, 10 Mar 2008 23:24:10 -0400

I went to the Rainforest Cafe in Chicago a few years ago, and happened to order the Jambalaya. I had never had Jambalaya, and from the menu it looked a good choice, but I can honestly say, It was the best meal I have ever eaten. I have tried to make this dish many times, and have now (I think) simplified and perfected it. As an Englishman, no-one over here has even heard of Jambalaya, but I have made this dish for lots of friends, who all absolutely love it, and I swear it is the closest I have come to that fabled recipe. It is a cheat in that I use some store-bought items, but if you know how to substitute with fresh produce then let me know. I hope you all enjoy this meal as much as I do! -- posted by Chef #785168

Chicken Oyster Gumbo

Thu, 13 Mar 2008 00:19:53 -0400

A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Quick Vegetarian Gumbo

Mon, 21 Apr 2008 01:21:45 -0400

I love gumbo, but always end up picking it all apart because I don't like the meats that are typically included. This one is vegetarian and surprisingly easy! For the sausage links, I prefer boca and morningstar farms products. Serve with hot sauce on the side. -- discovered on Whole Foods' website. -- posted by Atiekay

Chicken and Andouille Smoked Sausage Gumbo

Thu, 24 Apr 2008 02:02:34 -0400

Courtesy of Chef paul Prudhomme. You can substitute the Poultry magic for a mix of Garlic Powder and Tabasco (to your taste) -- posted by MsPia

Smoked Sausage Gumbo

Sun, 25 May 2008 02:39:26 -0400

This is very basic. This is my first ever gumbo recipe and we still like it today. It doesn't have the variety of meats like other recipes but I usually have these ingredients on hand. -- posted by mommyoffour

Easy Shrimp Gumbo

Tue, 10 Jun 2008 01:46:05 -0400

Gumbo made simple.....& good Can substitute 3C Chopped Chicken for shrimp -- posted by Chef 'Diva Divine

Shrimp and Sausage Boil

Tue, 01 Jul 2008 12:42:53 -0400

This recipe is from the July 2008 issue of Better Homes and Gardens magazine. -- posted by Celeste!

Chef Cajun Deb's Green Stuff

Fri, 04 Jul 2008 04:35:18 -0400

pre prep for any meat or veggie recipe make ahead batches to freeze I have stated making batches of green stuff for over 20 years to save time due to working over 40 hours a week make large batches for one time easy clean up saves lots of time over months and months of cooking -- posted by Chef Cajun Deb

Authentic Cajun Turkey Gumbo

Mon, 07 Jul 2008 03:15:30 -0400

In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you cant do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best! -- posted by Trinkets

Louisiana Gumbo Roux

Tue, 08 Jul 2008 20:13:31 -0400

Gumbo roux recipe shared with me years ago by a cajun coworker. He didn't give me the measurements on the flour or oil & I haven't made this in years so you might have to tweak the recipe a bit. I thought I had lost the recipe and was very excited to find it today! :) -- posted by ncflynns

Viva Italia Gumbo (Ratatouille W/ Sausage and Chicken)

Fri, 11 Jul 2008 17:01:18 -0400

This recipe was one of those culinary revelations created by total accident. I had a bunch of Ratatouille, some sweet Italian turkey sausage and a bunch of leftover chicken and was cooking while drinking (which, for whatever reason, tends to bring out my creative and passionately italian side- although I'm actually the heretical combination of Irish and French Huguenot/Cajun. Must have been the tequila.) -- posted by Tzitzimitl

Seafood Gumbo

Thu, 24 Jul 2008 17:08:54 -0400

I found this in a book that my mama gave to me (Famous Brand Name Recipes) and I love it! I'm a soup addict and the only meat that I eat is seafood so it works out great for me. Hope you enjoy! Microwave instructions follow. -- posted by pesce_gurl

Gumbo-Style Crab Soup With Okra and Tomatoes

Thu, 14 Aug 2008 14:12:49 -0400

This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for. From: "Low-Country Thanksgiving" in F&W Magazine, 11/2002 by Robert Stehling. It is healthy & certain parts can be made ahead of time, if kept in an air-tight container.It is wonderfully delicious!! Submitted 08/14/2008. -- posted by Manami

Chicken and Sausage Gumbo Ala Molly

Wed, 10 Sep 2008 00:25:18 -0400

Told my sister I was making gumbo and she told me how she makes her roux. I humored her and tried it and I have to admit... she may have something there... -- posted by Tzitzimitl

Low-Fat Gumbo

Tue, 30 Sep 2008 00:22:46 -0400

This is my rendition of gumbo, but without the rue. I and my very manly guy friends still absolutely loved it though. It's very healthy and satisfying. This batch made enough to last me for a week's worth of lunches. With most of the ingredients (mainly veggies) you can add and subtract to your liking. -- posted by Chef amfox

Chicken and Sausage Gumbo

Sun, 05 Oct 2008 02:42:26 -0400

This is the most tomato-ey gumbo you'll ever have! I believe it originates from a River Road Recipe cookbook back in the early 2000s. Can be used as a side dish or a main dish. -- posted by Americký Skladatel

Gumbo..... Georgia Style!

Fri, 10 Oct 2008 01:16:32 -0400

I love gumbo, but I have always hated that EVERYONE seems to put OLD BAY and or bay leaves in it. Both of which I cant stand the flavor of, too over powering and that is all you can taste. so I played with some receipes and this is what I came up with. I always make a big batch so, I share with my coworkers, family etc. I recently had a coworker tell me that his wife, a self named conneseure of all things creole, tell him that mine was the best she had ever had anywhere! I was so flattered that I thought I would share.... -- posted by Chef #864605

Nana's Chicken Seafood Gumbo Courtesy the Neelys

Mon, 20 Oct 2008 22:07:35 -0400

Show: Down Home with the NeelysEpisode: Pass It On I saw this today and it looked YUMMY! I plan to try it this week. I think I'll add more garlic and a few re pepper flakes. I also don't see why frozen cut okra or canned fire roasted tomatoes can't be used. I will also use low sodium chicken stock to cut the sodium. -- posted by Luvs 2 Cook

Chicken Gumbo

Fri, 07 Nov 2008 18:20:59 -0500

Hearty and filling -- posted by BennyMade

Easy Gumbo

Fri, 05 Dec 2008 19:00:56 -0500

Tastes like Louisiana, but not as complicated. =) -- posted by Larkin

Shrimp and Okra Gumbo

Tue, 06 Jan 2009 19:45:29 -0500

I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her! -- posted by Brooklyn's Culinary Diva

Seafood Gumbo

Fri, 09 Jan 2009 16:46:17 -0500

When we lived in Louisiana, I learned to make this gumbo from a friend's mother-in-law. It does call for a little more tomato than most gumbos, but it is our favorite! I usually don't give amounts for the seafood; we always add more than the original recipe called for and we like a variety of seafood in it. When my daughters copied the recipe, they just put down "bunches and bunches" for the seafood amount. We usually just serve this with salad and French bread. -- posted by Librarybaker

Mardi Gras Gumbo

Fri, 16 Jan 2009 19:31:20 -0500

Straight from Cajun Country, featuring duck, fresh sausage and several blends of spices, so let the good times roll! -- posted by Moontan Master!

Gumbo Cookoff Winner - Chicken and Sausage Gumbo

Tue, 20 Jan 2009 15:19:30 -0500

I won first prize with this recipe at an annual Gumbo Cookoff for Mardi Gras in Soulard (St. Louis). I refuse to believe it won just because the cookoff/party happened to be at my house! It is a hybrid of several gumbo recipes I've tried, including one in the Southern Sideboards recipe book from the Junior League of Jackson, Mississippi. Note: cooking and prep time are listed as if you are preparing the different parts of the recipe simultaneously. You can certainly make the chicken/stock ahead and spread out your prep time for chopping/measuring spices over a couple days. -- posted by St. Louie Suzie

Creole Gumbo

Mon, 02 Feb 2009 11:36:51 -0500

A great recipe passed down for generations. This is a TRUE crole gumbo....no landlubber parts in here! Hands-down the best creole gumbo recipe in existence. -- posted by peach1705

Seafood Gumbo

Wed, 18 Feb 2009 14:09:09 -0500

I went to an IT conference in New Orleans many years ago. The Seafood Gumbo at the Hyatt Regency was so good I wrote them when I got back to beg for the recipe. One of the chef's wrote me back with a hand written recipe. I've held on tight to it for almost 20 years now.. putting on zaar so I don't loose it! Sorry for the weird quantities. Adjusted it down from several gallons (10? I forget) -- posted by JoeB

Emeril's Low-Fat Seafood Gumbo

Fri, 20 Feb 2009 17:55:16 -0500

Have not tried it yet, posting to find the calorie content. Great reviews from the Food Network, however. -- posted by Chef #476903

Mama's Seafood Gumbo

Sun, 08 Mar 2009 17:22:27 -0400

I'm posting this for safe keeping. My mama makes the best gumbo I have ever tasted. I haven't known anyone who didn't think this was the best!! It does not require a roux, as many gumbo recipes do. I usually double this recipe and freeze. -- posted by Sunshine Forever

Tom's Jambalaya Gumbo Stuff

Sun, 15 Mar 2009 00:11:24 -0400

Tom made this up one night when I said "I want cajun"... amazingly yummy! A keeper for sure! -- posted by Tom&Candy

Quick and Easy Gumbo

Thu, 16 Apr 2009 02:23:43 -0400

If you're looking for quick, inexpensive way to feed a hungry bunch, this tasty dish may be the answer. Basically, have doctored some directions on back of frozen food package. This could easily be revved up a notch by adding some andoule sausage or shrimp. I used a rotiserrie chicken leg quarter and had just the right amount of meat. Served with a nice garden salad. -- posted by ebbtide

Gumbo 5

Sun, 17 May 2009 15:38:26 -0400

This is a variant of my [basic]Gumbo recipe but the technique makes it much healthier without losing any of the flavor. Chef Paul Prudhomme uses this technique in his book A Fork in the Road. By browning the flour in a dry pan sans oil you cut out almost all the fat in this dish. -- posted by Chef Jeff S

Filé Gumbo

Tue, 19 May 2009 17:51:09 -0400

Gumbo, the ultimate Cajun food. It's really just a thick stew served with rice, and isn't nearly as difficult or exotic as some TV chefs will make you think it is. Here's the simple, home cooking version my family actually cooks in Louisiana. This recipe uses chicken and sausage, but you can use anything that swims, flies, walks or crawls. Shrimp, alligator, turkey, ham, anything you like. This one is also a filé (sassafras powder) gumbo, which means no okra. If you prefer okra, you can add some, I just don't really like it that much if it's not fried. If you can't find filé in your area, it can be mail ordered, or you can leave it out, but the results will not be as good without it. -- posted by EmmyDuckie

New Orleans Shrimp Creole

Tue, 19 May 2009 17:54:34 -0400

I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible". -- posted by PaulaG

Chicken Shrimp Gumbo

Wed, 20 May 2009 14:25:33 -0400

Very simple, easy and delicious Gumbo. First gumbo I tried and we have made many times with family and friends. Recipe was originally given to us by another friend! Note: We normally make this on the more bland side and then keep a bottle of Tabasco sauce around to spice things up to our liking! -- posted by Virginia Cherry Blossom

Fresh Fish and Dried Shrimp Gumbo

Wed, 20 May 2009 20:31:03 -0400

You can use whatever fresh fish you like in this recipe. From the Prudhomme Family Cookbook. -- posted by Chocolatl

Slow-Simmered Jambalaya (Slow Cooker)

Sat, 23 May 2009 17:41:28 -0400

Easy and yummy version of Jambalaya made in the slow cooker. Made with ham instead of sausage along with shrimp. Found recipe in, "Simple 1-2-3 Slow Cooker," Cookbook. -- posted by Virginia Cherry Blossom

Smoked Sausage Gumbo (Slow Cooker)

Sat, 23 May 2009 17:52:28 -0400

Simple, relatively healthy gumbo that can be made in the slow cooker. If your gumbo thickens upon standing, stir in additional broth. Found recipe in, "Simple 1-2-3 Slow Cooker," Cookbook. -- posted by Virginia Cherry Blossom

Shrimp & Andouille Sausage Gumbo

Mon, 15 Jun 2009 18:25:04 -0400

This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day! -- posted by oklahomawildcat

Authentic Cajun Chicken and Sausage Gumbo

Wed, 17 Jun 2009 15:36:39 -0400

Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy, because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :) -- posted by Irishcolleen

Avoyelles Parish Chicken and Sausage Gumbo

Tue, 23 Jun 2009 01:24:11 -0400

You couldn't get any more authentic. This was taught to me by my Cajun maternal grandmother who was taught by her maternal grandmother. I've never run across a gumbo recipe with "parsley meatballs". These are optional. I asked my mom about this and she said that this was probably used to "extend" the gumbo because there were usually so many mouths to feed. It's a great addition and worthy of the effort. An observation: never have I eaten Gumbo until recently that has been deboned and this was always at restaurants. Oh, using a baking hen results in a more velvety texture and I have to honestly say that I've never used a fryer. One last thing...it's freezable. -- posted by gailanng

Gf Okra Gumbo

Wed, 24 Jun 2009 11:17:59 -0400

Serve over hot white Louisiana rice. -- posted by robin g

Seafood Gumbo from Jimmy Fitzmorris

Wed, 29 Jul 2009 02:35:24 -0400

Former Louisiana lieutenant governor Jimmy Fitzmorris' gumbo recipe. It was the first one in his 1980 book, "Home Style Cooking." Sounds spot on perfect. From The Times-Picayune. Stashing for this fall when the shrimp are still plentiful but it is not so incredibly hot & humid. -- posted by Buster's friend

Chicken and Sausage Gumbo

Mon, 14 Sep 2009 14:37:52 -0400

I found this on stltoday.com and was adapted from "Cooking up a Storm: Recipes Lost and Found From the Times-Picayune of New Orleans". I haven't tried the recipe yet, but it looks pretty tasty. I'm placing this here so I don't lose it. Enjoy! -- posted by SassiFras

Chicken Gumbo File Soup

Tue, 29 Sep 2009 14:13:20 -0400

Received this in an email from gourmet_recipes_from_around_the_world. It is versatile & adapts well to whatever seafood, sausage or ham you have on hand (or don't as the case may be). Add the file powder right at the end though. Serve with fluffy white rice or crusty chewy bread. -- posted by Buster's friend

Okra Gumbo

Mon, 05 Oct 2009 16:58:22 -0400

I came across this recipe in an old cookbook of my grandmothers. I have only made it once but it has good flavor. My hubby added smoked sausage and chicken to it for a hearty meal. My kids even loved it. -- posted by racegurl77

My Louisiana Grandmother's Gumbo (My Version)

Tue, 13 Oct 2009 15:14:08 -0400

When you're cold and damp, this creole stew warms the bones. I took some liberties with her version which was, originally, my Louisiana Great- Grandmother's (circa 1929). I just made some yesterday, chilled it overnight to marry the flavors, and am SO looking forward to tasting it for dinner tonight! You do NOT have to rest it OVERNIGHT. It can be eaten as soon as ready! Enjoy! -- posted by MW Savant

Felix's Seafood Gumbo

Thu, 05 Nov 2009 01:56:58 -0500

You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass the file powder at the table for them to mix into their individual bowls. -- posted by Felix4067

Seafood Gumbo

Fri, 04 Dec 2009 16:12:38 -0500

This was wonderful and easy too! The best we've ever had -- but not cheap by any means! Recipe source: local newspaper which adapted the recipe from Room in the Bowl -- posted by ellie_

Spectacular Gumbo

Mon, 14 Dec 2009 16:00:33 -0500

This recipe is very easy and my whole family loves it. Even my picky son who is 12. It has a little bit of spice but you can add more easily at the table. If you are on a budget you can leave out the shrimp and it still tastes just as good. -- posted by Chef #464295

Red Beans and Rice

Thu, 17 Dec 2009 21:27:24 -0500

My version, makes a great gravy to serve over hot cooked rice. Cooking time includes 1 hour to soak the beans. -- posted by Imagenie

Chicken and Sausage Gumbo

Tue, 05 Jan 2010 11:12:58 -0500

I don't pretend to be an expert at making Gumbo. However, I searched everywhere for a recipe that my family would like. This takes a lot of work but is very tasty. I realize that "credible" gumbo is not made with Okra but...what else do you do with all the Okra everyone gives ya? -- posted by MKCMOM