Recipezaar: Gumbo recipes

Hearty Vegetable Gumbo

Tue, 10 Apr 2007 16:49:20 -0400

A lower fat version of a Southern classic. Adapted from fbnr.com -- posted by janem

Iris Rideau's Okra Gumbo

Thu, 12 Apr 2007 21:22:24 -0400

Fabulous old recipe..lots of work but the best I've ever eaten. Found in an old Ebony magazine in the cooking section. Recipe becoming frayed so I'll post it here so I cand find it. -- posted by Renie 77

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

Tomato Gumbo Soup

Fri, 20 Apr 2007 15:55:10 -0400

This is a really easy and quick soup!! Neat way to ungrade a simple can of soup. -- posted by Maryland Jim

Chicken and Andouille Sausage Gumbo Recipe

Tue, 24 Apr 2007 16:08:18 -0400

Delicious and so easy to make. I found this on the internet but I tweaked it to my liking. Even people that don't normally like gumbo like this. -- posted by YungB

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

Quick Chicken "gumbo"

Wed, 23 May 2007 09:58:15 -0400

Adapted to serve 4 from South Beach Diet Online. -- posted by WendyMaq

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

Delicious Seafood Gumbo (Low Sodium)

Fri, 08 Jun 2007 12:35:43 -0400

Great for once a month cooking, I love this, it freezes for up to 6 months so I recommend making it in double and triple batches it goes quick in my house. Don't be discouraged by all of the ingredients most of it is spices. I prefer to make my chicken broth and I don't salt the gumbo once I am done, for lower salt omit the sausage, and half of the celery, also use my recipe for vegetable broth if you can't find no sodium chicken broth or use no salt added or the lowest sodium you can find, but if you are not on a low sodium diet then it does enhance the flavor. -- posted by celestial_star03

Chicken Sausage Gumbo

Sat, 09 Jun 2007 22:26:55 -0400

I am storing this recipe here because the cookbook that it is from is so worn out it is falling apart. My favorite gumbo recipe. -- posted by mtodryk

Cajun-Style Chicken Gumbo

Mon, 11 Jun 2007 21:34:29 -0400

This is a recipe we use often. It has all the flavor and is quick and easy to make. -- posted by Marlitt

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

African Gumbo

Mon, 02 Jul 2007 23:25:24 -0400

A delicious spicy dinner that is great during cold weather and is as easy to prepare as most soups. -- posted by LauraMac

Shrimp Gumbo

Tue, 03 Jul 2007 17:14:46 -0400

From "Shrimp Tips From New Orleans" printed by Fish and Wildlife Services -- posted by Patti McD

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

Chicken Gumbo Soup

Thu, 09 Aug 2007 10:26:50 -0400

from my Mom's box. Source unknown. -- posted by Patti McD

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

Cajun Pot Pie

Thu, 30 Aug 2007 22:20:25 -0400

This is a cross between a pot pie and gumbo. I love the combo of the crispy puff pastry and the saucy filling. -- posted by Marney

Vegetable Gumbo (Crock Pot)

Mon, 03 Sep 2007 00:47:53 -0400

Low calorie and filling vegetable soup which makes an easy dinner by itself or with grilled cheese sandwiches. This recipe needs a large (5 quart or larger) slow cooker/crock pot. Recipe source: The Healthy Slow Cooker -- posted by ellie_

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!

Easy Weeknight Okra & Beef Gumbo

Thu, 13 Sep 2007 19:36:39 -0400

This is an easy weeknight meal. Serve with rice, crusty bread or cornbread and a salad and you have yourself a full meal!! We often tweak this recipe to use what we have in the fridge too... it is a wonderful base meal recipe and is super versatile! Sometimes we add corn, black beans or even sausage or brats... just what ever you have on hand... Have fun with it!! -- posted by Mrs. Lumpy

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

Crock Pot Chicken and Sausage Gumbo

Sat, 06 Oct 2007 00:29:25 -0400

My children love gumbo. Their Uncle Jim makes the best (see recipe #178412) but in a pinch I will throw this in a crock pot for a cold night and they will be satisfied. The hardest part is making the roux. Don't rush it. -- posted by mary winecoff

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

Shrimp Jambalaya

Tue, 06 Nov 2007 01:13:33 -0500

This is an adaptation of a recipe from "500 Low-Carb Recipes". My in-laws were low carbing it for a while and I made this for them. It was a huge hit. We especially love it served over what we affectionately refer to as Heart Attack Cauliflower Grits (see recipe). Unsure of yield. If making for guests and you need to hold the dish for a while, don't add the shrimp 'til just prior to serving. They will get tough if cooked too long. We like it with chicken andouille sausage. -- posted by charlie #5

Bayou Seafood Gumbo

Wed, 07 Nov 2007 02:27:02 -0500

I have had this recipe for years. Every time I go home to visit my family I have to make this. It takes several hours to make, but it is well worth it. It also freezes well if you have any leftovers. Serve with steamed rice. -- posted by Chelebelle

Shrimp and Vegetable Gumbo

Sat, 10 Nov 2007 19:56:14 -0500

Another of my sister's recipes. She has carried this one around since 1979 from an issue of McCalls. This is really good. No gumbo is complete without okra! Enjoy! -- posted by AuntSana

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

Hearty Ham Bake

Tue, 20 Nov 2007 17:49:02 -0500

Much like a ham gumbo with oatmeal! I like to add rutabaga and apple sometimes! These should be added with the ham potatoes and carrots if you do. -- posted by muffyn

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

Pinto Bean and Rice

Sun, 25 Nov 2007 02:35:20 -0500

A semi Louisiana dish. -- posted by Douglas Gove

Spicy Bean and Sausage Gumbo

Fri, 30 Nov 2007 00:13:22 -0500

Another simple and flavorful meal... -- posted by IOjaw

Southern Gumbo

Fri, 07 Dec 2007 01:49:39 -0500

From Southern Living "Southern Gumbo originally appeared in our Feb 1971 issue, submitted by Dr. William White of Seguin, TX. Even now we still receive frequent requests for reprints of the recipe." This is very good. -- posted by TxGriffLover

Asian-Flavored Shrimp Gumbo

Tue, 11 Dec 2007 17:32:46 -0500

A dish I came-up with to make use of leftover salad greens mix and rice... -- posted by IOjaw

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

Gould's Seafood Gumbo

Fri, 14 Dec 2007 16:52:54 -0500

Easy to make, restaurant size to feed a lot of people! -- posted by halloweencat01

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

Turkey Gumbo

Tue, 29 Jan 2008 01:57:38 -0500

AKA "Roy's Gumbo" because Roy (my once Louisianan step father) taught me to make it quickly over the phone while in the grocery store....This recipe is for the brave in the kitchen as it's something you really play by ear. This is really done by taste - so taste as you go. I made it right the first time, recognizing the smell after not having it for years, I knew I did something right! -- posted by CanadianKitchenSlave

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.

Cajun Seafood Gumbo

Thu, 07 Feb 2008 22:27:27 -0500

This is a fairly simple gumbo recipe, and could be spiced up to individual tastes with spicier sausage, or the additional cayenne. -- posted by iewe

Papa Richard's Seafood Gumbo

Sat, 09 Feb 2008 01:19:15 -0500

Great Seafood Gumbo -- posted by Irongut61 (Chef #694523)

Chicken Yumbo

Sat, 23 Feb 2008 01:07:47 -0500

This is a delicious chicken gumbo that my kids call YUMBO! -- posted by Spit In Soup

Kalaloo Virgin Islands Style

Mon, 25 Feb 2008 17:12:47 -0500

Recipe from a friend's mother and served while working in the US Virgin Islands. -- posted by Celticevergreen

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

Mommy's Chicken Gumbo

Thu, 27 Mar 2008 01:12:29 -0400

This is a yummy dish. My mom was on a experimental cooking spree, or she was tierd of the plane old recipes she was always making so she came up with this. Our whole family ate like crazy that night. -- posted by little cooker

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

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

Chicken Gumbo With Smoked Sausage

Mon, 07 Jul 2008 16:14:04 -0400

Great on a cold, winter's day! The File' really makes the dish, so try it out. I use the tiny Hillshire Farms mini smoked sausages. You can substitute the chicken bullion cubes for chicken broth or stock. Just add water to broth to make 1 quart. Be sure to cook all or most of the white bottom part of the green onions, reserving some of the green tops for garnish when serving. -- posted by BIG_CHIEF

Gumbo

Thu, 04 Sep 2008 00:07:30 -0400

This recipe is from UNCLE BUBBA'S SAVANNAH SEAFOOD by Paula Deen's brother, Bubba. His recipe is quite lengthy but good. -- posted by mightyro_cooking4u

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

Real Cajun Gumbo (From a Louisianaian)

Tue, 28 Oct 2008 19:13:28 -0400

All the gumbos you find that have tomatoes or okra are not cajun. That is creole. These are two completely different cultures. Cajun is a simple, cheap, tasty, country, low swamp land culture. Creole, is a higher class, city folk, type of culture that requires more expensive and extensive ingredients. Do not use more andouille than the recipe calls for, or I promise you will regret it! Please do not season with hot sauce on your plate, it is rude. For cheap, tasty andouille, order from the original makers of cajun andouille at www.cajunsausage.com. -- posted by asimplegirl

Real Cajun Seafood Gumbo (From a Louisianian)

Tue, 28 Oct 2008 19:47:46 -0400

Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later! -- posted by asimplegirl

Pumpkin Chorizo Paella

Sun, 09 Nov 2008 19:10:23 -0500

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore. -- posted by Jess4Freedom

Atlantic Seafood Chowder

Tue, 11 Nov 2008 22:20:23 -0500

This is an Atlantic Canadian recipe and is soooo delicious, and tastes even better the next day!!! -- posted by Chef mariajane

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

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

Shrimp Creole Stew

Wed, 28 Jan 2009 10:41:45 -0500

Another find that sounded tasty and easy. -- posted by Chef 'Diva Divine

Chicken and Andouille Gumbo

Thu, 12 Feb 2009 17:53:49 -0500

A Classic Gumbo Recipe from Southern Living magazine -- posted by Cheri 911

15-Minute Chicken Gumbo (4 Ww Points)

Sat, 14 Mar 2009 13:39:28 -0400

from ww online -- posted by punkyluv

How to Prepare Fresh Okra Before Cooking

Mon, 20 Apr 2009 00:02:15 -0400

This is a way to prepare fresh okra before adding it to any recipe so that it doesn't become slimy while cooking. Included also are instructions on how to freeze fresh okra for later use. It's taken from The Complete Middle East Cookbook by Tess Mallos -- posted by UmmBinat

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

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

Gf Okra Gumbo

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

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

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

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