Recipezaar: Gumbo,Seafood recipes

Wild Turkey, Sausage and Shrimp Gumbo

Thu, 09 Mar 2006 17:29:12 -0500

A great way to get rid of some of last years wild turkey before the next season gets here. -- posted by Chef Kirk T

Momma's Shrimp Creole

Fri, 17 Mar 2006 10:33:19 -0500

Another of Candy's mom's recipes - so you know it's going to be a little of this and a little of that. This is perfect for a cool or warm night... serve over rice or crackers. -- posted by Tom&Candy

Okra and Tomato Shrimp & Sausage Gumbo

Wed, 05 Apr 2006 17:08:27 -0400

This recipe is near and dear to my heart and stomach. My daddy made many dishes based off tomato sauce, garlic and onions. This recipe is no different but, feels very southern and New Orleans style. It's very easy to make and your family should love it. -- posted by Chef #223504

Low Fat Chicken and Shrimp Gumbo

Mon, 01 May 2006 19:15:58 -0400

Recipe by Paul Prudhomme's -- posted by MsPia

Jim's Famous Seafood Gumbo

Wed, 19 Jul 2006 22:10:24 -0400

This is my brother in law's famous seafood gumbo. My kids gobble it up! Jim owns a restaurant in Virginia and makes this on family gatherings at the beach. He always uses fresh ingredients but it's almost as good using frozen. We like it HOT so adjust your seasonings. Serve over rice. -- posted by mary winecoff

Savory Shrimp and Sausage Gumbo

Thu, 20 Jul 2006 21:38:22 -0400

I found this recipe on the kraftfoods.com website back when I was pregnant with my first baby and I decided to give it a try. With a few of my own additions it instantly became a favorite comfort food of mine and it was a big hit with my inlaws, who now have it at least once a month! -- posted by Krystal-Belle

Chicken and Crab Gumbo Low Fat

Tue, 01 Aug 2006 15:05:57 -0400

A healthy and delicious stew which stretches 1/4 pound of chicken and 1/4 pound of crabmeat a long way. Add more hot sauce if you like heat, and add a cup of sliced okra if you like it. Adapted from Bonnie Stern. -- posted by Cookin-jo

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)

Double Roux Cajun Seafood Gumbo

Mon, 11 Sep 2006 19:03:28 -0400

Roux The foundation of a great gumbo! Dark Roux's impart flavor while light Roux's add body. This gumbo has both. -- posted by Mike Lane

" Little Bear's" Seafood Soup

Fri, 13 Oct 2006 15:09:25 -0400

This is a creation for my 4 year old boy, Hunter, inspired by his favorite TV show, "Little Bear". You could use any fish in this recipe, but catfish seems to have the best texture when cooked and holds together better than more flaky fish. It may seem like a lot of work, but really does go together easily and even the kids like it! Its a bit of a cross between a soup, a stew, and a gumbo, with a slight tomato base and a bit of spice. The measurements are not very exact, just do what seems right and adjust to taste. -- posted by Dave Salch

Chicken, Crawfish, and Sausage Gumbo

Mon, 23 Oct 2006 21:06:46 -0400

Rick, silky, and delcious, this is a nice thick gumbo that is not too hot. I'm usually all about fast and easy, but this recipe is a real treat that I think is worth the extra time it takes to have the ingredients and prepare. We buy the crawfish shelled and ready to dump in the pot from the freezer section of our grocery store. -- posted by CTRmom

Mammy's Shrimp Gumbo

Mon, 23 Oct 2006 23:18:22 -0400

This is the gumbo recipe I grew up eating. It is delicious! Not too overpowering. You can add more creole seasoning or hot sauce to kick it up if you prefer. -- posted by Cookin' Kelly

Commander's Palace Seafood Gumbo

Mon, 13 Nov 2006 17:00:04 -0500

I like this gumbo recipe because it doesn't have the traditional roux in it and is lighter, but still full of flavor.Gumbo is only as good as the stock it's made with, so take the time to make your own! I like to add two pounds of frozen crawfish tails, defrosted, to this and will also add sliced andouille sausage occasionally.Originally from the 1984 "Comander's Palace New Orleans Cookbook". -- posted by Leslie in Texas

Seafood Gumbo, Microwave

Sun, 26 Nov 2006 11:19:38 -0500

After trying a number of recipes, I still couldn't find one that I was satisfied with. So I started combining and adding ingredients, coming up with this one. The YIELD is 9 quarts or 48 - 3/4 cup servings. -- posted by Lewis Mize --Chef #315547

Shrimp and Okra Gumbo

Tue, 05 Dec 2006 17:18:28 -0500

This is so good! Fast and yummy yet it tastes like you spent hours over the stove cooking and and stirring. This uses my make ahead gumbo mix recipe #199147 which takes the long cooking time of gumbo down to a weeknight managable amount. Enjoy! -- posted by mama's kitchen

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

Shrimp-Andouille Stew

Sat, 30 Dec 2006 00:34:45 -0500

Spicy andouille sausage with shrimp in a tomato base. Very flavorful and not wimpy! Also very low in calories!!! -- posted by LisaAD

Heart Healthy Shrimp Gumbo With Cajun Spice Mix

Wed, 31 Jan 2007 15:12:07 -0500

Perhaps this isn't authentic but is is a lot healthier and quite tasty in it's own right. For ZWT this is Southern States regional. -- posted by Annacia

Shrimp Creole

Fri, 02 Feb 2007 17:15:47 -0500

A good make ahead recipe. Cook sauce but leave shrimp out until right before serving. -- posted by IJustThrewItTogether

Crock Pot Gumbo

Thu, 15 Feb 2007 15:47:08 -0500

I love Gumbo and I love my crock pot. I decided to see if I could make a good version utilizing the crock pot so I could do other things while it was cooking. This version passed the spouse test! Feel free to experiment with your seasonings - especially the crushed red pepper. Add some cayenne if you like it hotter. Just remember...you can always add more, but it's hard to make it less spicy if you over-do it. If you don't do shellfish, just omit it and add more chicken and sausage. To save a little time, get your water boiling for the chicken breast and cook it while you are stirring the roux. -- posted by Tatia #2

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

Louisiana Gumbo

Sun, 01 Apr 2007 18:01:23 -0400

The best gumbo I have ever tasted. Mom always made it and still does. I have made some mild changes from the original as she never makes it the same way twice. -- posted by Chef Jeff Garland

Seven Steak, Tasso and Okra Gumbo

Mon, 02 Apr 2007 20:49:31 -0400

Chef Paul Prudhomme. It is a little time consuming, but worth it. So, so, tasty. Great for big gatherings. -- posted by MsPia

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

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

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

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

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

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

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

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!

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 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

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

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

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

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

Carol V's Seafood Gumbo

Fri, 14 Dec 2007 18:12:08 -0500

It took me a few years to perfect this recipe, as my Gumbo expectations are very high. After suffering through many failures, this was the keeper. Hope you enjoy it. If you try it, please let me know your thoughts. -- posted by Cooking202

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

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

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 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

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

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!

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

Seafood Gumbo

Mon, 24 Mar 2008 19:08:30 -0400

This is a recipe that never fails to impress. There's the perfect amount of spice and to top it off, it's good for you! I serve it with a salad and some warm rolls. I usually use just under a 1/2 tsp of each pepper. If you like really spicy, use 1/2 tsp each. -- posted by KadesMom

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!

Jean Lafitte's Bayou Gumbo

Wed, 09 Jul 2008 02:06:32 -0400

This is an old recipe that derived from one of my comrades at Lafayette Regional Airport Fire Department, it is said to have been a old favorite with the pirates from around the New Orleans area. I would like to share it with many of my friends and family! So, here it goes! Eat and enjoy! EEeeerree! -- posted by Chief Teer

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

Red Lobster's Shrimp Gumbo

Fri, 22 Aug 2008 22:58:49 -0400

Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage. -- posted by Chef #871801

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, Shrimp and Okra Gumbo

Mon, 22 Sep 2008 19:50:13 -0400

This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier. -- posted by PaulaG

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

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

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

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, Okra and Andouille Smoked Sausage Gumbo

Thu, 20 Nov 2008 00:58:19 -0500

Delicious cajun gumbo! Spicy and flavorful. Can be main dish ( 9) or appetizer 18 servings). -- posted by Chef #318870 cherylann

Quick 'n' Dirty Gumbo

Mon, 29 Dec 2008 22:06:14 -0500

My friend gave me two cans of chicken gumbo soup to try. The main reason being that I will not even try okra! So I opened one can to taste....very salty to me and nothing to write home about....so I did some searching on the internet and came up with this version. -- posted by Happy Harry #2

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

Cod Gumbo

Sun, 11 Jan 2009 21:34:35 -0500

This is a simple but hearty recipe -- full of flavor, lean protein and fiber! -- posted by My Food Coach

Gumbo (Courtesy of Hungry Girl.com)

Wed, 28 Jan 2009 01:01:12 -0500

I haven't made this yet, but I love gumbo and thought this sounded great! It came from the Hungry Girl website -- posted by TTorres

Shrimp Creole Stew

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

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

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

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

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

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

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

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

Gumbo

Tue, 30 Jun 2009 18:12:41 -0400

From the Ultimate Gullah, cookbook. -- posted by mightyro_cooking4u

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 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

Shellfish Gumbo Z'herbes (New Orleans)

Tue, 13 Oct 2009 15:06:03 -0400

Wonderful gumbo, a bit different from the typical recipe. So good on the first cold day of fall. (I've been making this recipe for my husband for 32 years) -- posted by Jb Tyler, TX

Bayou Gumbo Crock Pot

Thu, 15 Oct 2009 16:18:28 -0400

This recipe is so great and easy to change up. Feel free to add more things like crab meat, chicken meat, more veggies. I like to add more hot sauce to the mix while its in the crock pot. Have fun with it and dont worry there is no way to mess this one up. People will think that you slaved all day to make it. -- posted by Miss Oregon

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

Shrimp Gumbo

Tue, 01 Dec 2009 23:39:49 -0500

From my collection of handwritten recipes. -- posted by CJAY

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_