Recipezaar: Gumbo,Southern U.S. recipes

Chicken Gumbo

Tue, 02 May 2006 10:46:54 -0400

This is for dluna. It is the same as Dusty Byrd's, except I use chicken instead of turkey. -- posted by MS MAUI

Louisiana Chicken Gumbo

Wed, 24 May 2006 21:36:40 -0400

I'm a coward when it comes to okra. Yes, I know it is used for its thickening qualities, but I just can't bring myself to use this vegetable. -- posted by Charlotte J

New Orleans Pork Gumbo

Tue, 06 Jun 2006 11:07:49 -0400

High in fiber and flavor. -- posted by carolinafan

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

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 Gumbo

Mon, 31 Jul 2006 16:05:12 -0400

From the book, Soul Food Cookery by Dr. Inez Yeargan Kaiser -- posted by Recipe Junkie

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)

Reduced Fat Chicken and Sausage Gumbo

Tue, 15 Aug 2006 19:34:08 -0400

This is a variation of my dad's gumbo that includes a dry roux (made without oil). It has rich, nutty-brown flavor of traditional gumbos without most of the oil. -- posted by Red Apple Guy

Gumbo Z'herbs or Gumbo Verte

Thu, 24 Aug 2006 20:19:31 -0400

A Lent Gumbo used in New Orleans. Original recipe was from Richard Stewart of the Gumbo Shop. Refrigerate overnight for the best taste. Cooking time is refrigeration time. -- posted by DR. House

Chicken & Sausage Gumbo

Mon, 28 Aug 2006 16:56:34 -0400

I have tried several gumbo recipes and this was the best one by far. My 4 kids and my husband loved it. It's not easy to find something that they all like, so I really recommend this recipe. -- posted by Mom-of-Four

Smoked Sausage Jambalaya

Wed, 30 Aug 2006 17:10:13 -0400

Comfort food, yummy! This cooks up pretty quickly too. -- posted by KittyKitty

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

Gumbo Made Easy

Mon, 18 Sep 2006 20:39:58 -0400

Chicken and smoked sausage gumbo -- posted by Chef Broken

Vegetarian Cajun Gumbo

Wed, 20 Sep 2006 09:06:32 -0400

You thought this was a distant memory.... Add vegetarian sausage (Field Roast is good!) for greater authenticity. -- posted by BelovedRooster

Cajun Sweet Potato Pie

Wed, 20 Sep 2006 19:53:45 -0400

True Cajun heartland recipe. -- posted by Chef #354557

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

Diabetic Chicken Gumbo Soup

Wed, 04 Oct 2006 14:27:36 -0400

It's a meal in a bowl. There are many versions of Gumbo, I'm sure that everyone has there own. I like this one that I found an site for diabetic's. -- posted by Annacia

Chicken and Chorizo Sausage Gumbo

Wed, 11 Oct 2006 15:38:23 -0400

A delicious gumbo with a nice building spicey flavour. Serve over rice. -- posted by The Great Googilymoogily

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

Turkey Gumbo

Fri, 24 Nov 2006 22:31:22 -0500

This has been my all time favorite way to use up the remaining turkey carcass. This gumbo is hearty and full of flavor. It is a must try recipe. -- posted by Sandylee

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

Leftover Turkey Gumbo

Wed, 29 Nov 2006 11:38:29 -0500

I had this at church, this is so easy and so good. Uses up your leftovers also. My pickiest of eaters loves this. -- posted by children from A to Z

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

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

Vegetarian 'chicken' and 'sausage' Gumbo

Mon, 18 Dec 2006 16:19:41 -0500

Vegetarian Times 2003, Do not use garlic flakes for minced garlic. Note the original recipe called for the links to be added with the seitan. Don't. They don't benefit from cooking that long. Best added last. -- posted by That is Dr House to you

Cajun-Style Chicken and Smoked Sausage Gumbo

Wed, 03 Jan 2007 20:58:18 -0500

This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice. -- posted by KITTENCAL

Emile Stieffel's Jambalaya

Wed, 17 Jan 2007 15:13:53 -0500

Cajun Sausage and Chicken -- posted by Michael Dunlap

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

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

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.

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

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 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

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

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