Recipezaar: Gumbo,Spicy recipes

Seafood Gumbo

Tue, 09 Oct 2001 15:46:06 -0400

This is a very good "comfort" food. -- posted by Lali

Black-Eyed Pea Gumbo

Thu, 29 Nov 2001 12:57:53 -0500

This is SO simple, either crock pot or stovetop! A friend of mine served this a few weeks ago on a very cold Sunday and I've made it three times since! Spice it up or tone it down as you like. I like spicy foods so I add a lot of Tabasco? to my bowl! Some people like to add okra as well for the real gumbo look...I hope you enjoy this! -- posted by Risë

Creole Gumbo

Wed, 26 Dec 2001 12:41:25 -0500

Since I already posted the Jambalya, I thought I better include the gumbo recipe too. -- posted by Karen From Colorado

Quick Vegetable Gumbo

Fri, 04 Jan 2002 16:49:18 -0500

Fast and easy vegetarian gumbo. Make it as spicey as you like. -- posted by Karen From Colorado

Spicy Gumbo

Fri, 09 Aug 2002 00:21:18 -0400

This tasty Cajun gumbo has loads of good stuff in it. You won't want to put your spoon down. -- posted by Christine Bettiga

Shrimp Gumbo

Mon, 07 Oct 2002 22:00:35 -0400

Nice spicy shrimp dish. -- posted by spatchcock

Seafood File Gumbo

Wed, 20 Nov 2002 20:07:08 -0500

A friend loaned my a Cajun Cookbook and that is where this recipe came from. They all look so delicious! -- posted by Gingerbear

Gumbo Z'Herbes

Wed, 20 Nov 2002 20:07:27 -0500

-- posted by Gingerbear

Chicken And Okra Gumbo

Wed, 20 Nov 2002 20:07:44 -0500

-- posted by Gingerbear

Louisiana Chicken and Sausage Gumbo(The Real Stuff)

Sun, 24 Nov 2002 20:11:24 -0500

I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how. -- posted by Malriah

Easy Chicken (Turkey) Gumbo

Wed, 08 Jan 2003 20:05:20 -0500

This is a great way to use up leftover turkey or chicken. Very similar to traditional gumbo, this is a quick and easy alternative - a thick, hearty gumbo that can be spiced up even more at the table with some Louisiana Hot Sauce and/or Cajun Seasoning. Enjoy! -- posted by Just Call Me Martha

Chicken, Turkey, and Smoked Sausage Gumbo

Thu, 06 Mar 2003 20:08:03 -0500

The file gumbo should be added to the pot off the fire for its proper thickening action. Go ahead make my day and add mussels, clams, crab. -- posted by ~Rita~

Chicken Gumbo

Fri, 04 Apr 2003 20:16:48 -0500

From "Texas Home Cooking". This is the best gumbo recipe I've ever tried. Very flavorful. -- posted by belkathy

Seafood Gumbo - New Orleans Style

Thu, 24 Apr 2003 20:07:06 -0400

Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also... -- posted by TOOLBELT DIVA

Shrimp & Crab Etouffee

Mon, 04 Aug 2003 20:04:18 -0400

This is a slightly modified version of a recipe I got out of the "Best of the Best from West Virginia" cookbook. My husband loves Cajun and Etouffee is one of his favorites. This is a wonderful recipe. It is really spicy as written, so you may want to adjust the seasoning to suit your own taste. -- posted by Jellyqueen

Chicken & Seafood Gumbo

Wed, 07 Jan 2004 20:00:34 -0500

. -- posted by Lesley Anne

Spicy Seafood Gumbo

Sun, 11 Jan 2004 19:59:33 -0500

My husband makes the best gumbo. This is the recipe he uses. Originated from Southern Living but he has changed it up a bit over the years. Makes a lot and freezes well. -- posted by ratherbeswimmin'

Barb's Gumbo

Wed, 28 Jan 2004 19:59:50 -0500

This is my recipe for gumbo. I have made it with shrimp or chicken. We like it either way. You can make it as spicy as you like . We do not care for it to spicy or hot. -- posted by Barb Gertz

Quick 'n Easy Gumbo

Sun, 25 Apr 2004 20:00:11 -0400

Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each preparation's variations. But I like the shopping list aspect of this site, so I thought I'd plug this one in for myself. I suggest you take this list to the market and then see what's fresh and inspiring to you, like free range chicken or fresh shrimp or crab or shells and then just toss in liberal amounts. What's the worse that could happen? :) -- posted by Rob in Malibu, CA, United States

Kitchen Sink Gumbo

Tue, 10 Aug 2004 19:59:47 -0400

Presented By: Xander Carey, The Food Dude -- posted by Danny Beason

Chicken, Sausage and Shrimp Gumbo

Wed, 22 Sep 2004 20:00:07 -0400

I know, another gumbo recipe....This one is from 'Plantation Celebrations', the cookbook I received from the best swap partner ever, Luby, in the latest swap. The addition of the shrimp was my idea. I really liked this recipe because there weren't a lot of spicy spices in it...I like the spiciness but my husband does not. It was easy enough for me to add Tabasco to my own portion while at the table. I used smoked turkey sausage in this. -- posted by Hey Jude

Good Ole' Gumbo

Sun, 13 Feb 2005 19:59:58 -0500

This recipe is a great way to warm up on a cold day. The aroma is too much to resist. Serve with white rice and cornbread and you have a great meal. -- posted by AKQ

Real Cajun Chicken and Sausage Gumbo

Thu, 23 Jun 2005 13:31:35 -0400

This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi. -- posted by chef 493847

Fish Stew With Vegetables

Tue, 30 Aug 2005 23:18:25 -0400

This is another recipe for World Tour. African from the Recipegoldmine website. Tis is like gumbo with fish. -- posted by Jessica K

Chicken and Smoked Sausage Gumbo

Wed, 05 Oct 2005 00:45:52 -0400

from Food and Wine's 'One-dish Meals' -- posted by GothicGranola

Pumped up Corn Chowder

Mon, 07 Nov 2005 20:48:31 -0500

Rich, warm, spicy soup there is nothing more satisfying on a cold day! The secret to this delicious chowder is the smoked chicken & habenero sausage. Chef Aidell and Chef Emeril make a good one. I have found Aidells sausage at Costco, or you can order it online at www.aidell.com, and Emerils version I have found in the supermarkets. -- posted by Merry Cook

Chicken and Sausage Gumbo

Sun, 13 Nov 2005 22:00:18 -0500

This is great comfort food and so easy to make! I serve it over white rice with warm crusty bread on the side. Enjoy! -- posted by Carrie September

Where's the Sin Shrimp & Chicken Gumbo

Mon, 06 Mar 2006 19:54:02 -0500

A really tasty version of your classic chicken and shrimp gumbo, only a little more healthful. I took a few hints from Emeril (with the roux), and came up with this. I haven't heard anything but compliments so far! :D -- posted by Megohm

Simple Chicken and Sausage Gumbo

Tue, 06 Jun 2006 12:10:27 -0400

The Palmetto Bug Stompers once crooned that: "There is nothing Like New Orleans", and there is also nothing like a good, simple gumbo, be it chicken and sausage, or seafood(my favorite)when done right, you can see why people get addicted to Louisiana. A quick confession;I have shamelessly stolen this recipe from Chuck at the Mighty "Gumbo Pages", just so we know that I give credit where credit is due. Check out his plethora of Louisiana recipes at his site; http://www.gumbopages.com/recipe-page.html -- posted by NovemberSong

Chicken and Sausage Gumbo

Fri, 07 Jul 2006 14:31:08 -0400

A hearty, spicy, Lousiana stew, thickened with filé powder. -- posted by littleturtle

Good Ol' Gumbo

Tue, 08 Aug 2006 17:06:59 -0400

This is a great recipe for anyone who wants to try out their hand making authentic gumbo for the first time. It may seem like a lot, but don't let it scare you. It's easier than it looks. I like using chicken and shrimp in mine but you can use just about any kind of meat(s) you want. For those of you who don't realy like okra, good news, you can leave out that part if you want. It'll still taste great. Well, have fun cooking and enjoy! P.S. Cooking this goes great with a beer!;) -- posted by Ashley R. T. Shrout (ARTS)

Fumbo (Faux-Gumbo)

Thu, 21 Sep 2006 10:57:07 -0400

The name says it all - not authentic, but satisfying nonetheless. The happy result of a brainstorm session when faced with leftover cooked chicken and leftover rice from chinese takeout... -- posted by Kishka

Authentic Gumbo

Sun, 03 Dec 2006 11:47:16 -0500

While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share. -- posted by ChrysalisUnfurled

Gumbo--New Orleans

Fri, 15 Dec 2006 15:45:53 -0500

This is one of my Paw-Paw's recipes, from his resturanteur (I think I spelled that right) days, so you will have to make some adjustments unless you are feeding a LARGE crowd. We never adjusted it, because it is usually fix for family gatherings. Enjoy! -- posted by RajunCajun2106

Spicy Sausage and Vegetable Gumbo (Slow Cooker)

Sun, 18 Feb 2007 23:58:11 -0500

From Outpost Natural Foods in their Diabetes Fighting Foods flyer. -- posted by WI Cheesehead

Louisiana Chicken File Gumbo

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

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

Chicken, Shrimp, and Sausage Gumbo

Thu, 01 Mar 2007 17:13:07 -0500

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark. -- posted by B-B-Q Man

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

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

Yummy Shrimp Creole

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

Very good. -- posted by Squishy026

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

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

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

Cajun Gumbo

Tue, 11 Mar 2008 23:53:07 -0400

This recipe makes alot which is why i like it you can feed a crowd or freeze some for the next time. the gumbo has a bit of a kick, you can adjust it anyway you like. enjoy! **the gumbo base is hard to find where i live so i often have to sub. a roux....to make the roux brown 3 lg cooking spoons of flour in cooking oil(kitchen bouquet can be added to darken the roux)this will be the first thing you will add to the stock -- posted by tonialikes2cook

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

Seafood Gumbo

Sun, 22 Feb 2009 16:55:00 -0500

This is the best seafood gumbo, all the flavors of the seafood, vegetables, and spices come together, in this gumbo recipe. Guaranteed to satisfy -- posted by Betty Bel

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

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_