Recipezaar: Soups,Stews,Creole recipes

Chicken Gumbo

Tue, 26 Oct 1999 05:23:00 -0400

Creamy Chicken Gumbo

Tue, 25 Jun 2002 22:36:14 -0400

--A New Orleans specialty. What starts off as a wonderful creme of chicken soup, ends up as a fantastic gumbo with the addition of rice, creole seasonings, ham, and a touch of white wine! -- posted by Grandpa Harry

Chicken 'n Rice Gumbo

Mon, 15 Dec 2003 20:00:50 -0500

This recipe is from Betty Crocker slow Cooker Favorites. I mixed the rice right into the soup and served it with hot cornbread. It was delicious! -- posted by SHARON

Chile Gumbo

Mon, 24 May 2004 20:00:09 -0400

Chiles...Yum!! -- posted by gojenni714

Kidney Bean Gumbo

Wed, 26 May 2004 20:00:15 -0400

This is an easy dish to make and perfect for a meatless dinner served with french bread and crisp salad. The recipe was published in The New American Diet Cookbook. I made only a few minor adjustments. -- posted by PaulaG

Shrimp Gumbo

Fri, 23 Jul 2004 19:59:43 -0400

It's always good to do step one. -- posted by Ashley Alli

Chicken, Sausage and Shrimp Gumbo

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

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

Judi's Chicken Gumbo

Thu, 21 Oct 2004 20:00:30 -0400

Mmm..mmm..mmm..mmm..mmm. This is GOOD stuff. Relatively easy to make and very well worth the effort. -- posted by DeSouter

Turkey Gumbo

Wed, 22 Dec 2004 20:00:38 -0500

Had leftovers from a fresh turkey and wanted something with pizazz.I started out with LorenLou's Best Leftover Turkey Gumbo, but changed it so much it became a different recipe.The main diff is using ground chorizo sausage to make mini meatballs, ading tomatoes, shrimp and okra.I also cut out some cooking time cuz DH and kids were hungry and couldn't wait! -- posted by MNLisaB

Mean Chef Chicken, Andouille, Ham and Okra Gumbo

Fri, 28 Jan 2005 20:01:09 -0500

The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried. -- posted by Julie in TX

Good Ole' Gumbo

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

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

Good Golly Gumbo

Tue, 01 Mar 2005 19:59:54 -0500

This is a quick and easy soup. I usually make in a crockpot, but you can use the stovetop. -- posted by Cocoa

Cajun Vegetable Gumbo

Mon, 16 May 2005 13:15:54 -0400

This is a spicy vegetarian dish sure to rev up your taste buds! -- posted by Chef #188209

Dove and Sausage Gumbo

Wed, 18 May 2005 13:32:59 -0400

From Southern Living 1981, this recipe makes a delicious pot of gumbo. I love the flavor combination of the doves and sausage. -- posted by Dreamgoddess

Hearty Green Gumbo

Wed, 13 Jul 2005 13:53:04 -0400

The "green" in this Cajun-style soups comes from a mixture of spinach, watercess, and parsley. If you don't have watercress, simply increase the parsley to 2 bunches. -- posted by Bec

Cedar Point Crab Gumbo

Fri, 09 Sep 2005 14:14:46 -0400

Courtesy of Aunt Eliza's Kitchen (Sam Houston Memorial Museum) -- posted by hungerbuster

Chicken and Andouille Gumbo

Fri, 23 Sep 2005 10:04:15 -0400

OK, this is GUMBO...the word means Okra...and this recipe does indeed include Okra. There are also lots of greens in this version which is lighter than the usual. It's an easy recipe and doesn't take a long time to cook. Serve with some warm crusty french bread for a great meal. I usually make the seasoning mix in larger quantities and store for other uses. You can use frozen greens and okra to make this easier. This recipe uses no oil, so it is lower in fat then other gumbos. It's adapted from Chef Paul Prudhomme's Fork in the Road cookbook. -- posted by Simply Chris

Cajun Gumbo

Mon, 12 Dec 2005 22:32:44 -0500

seafood taste without the seafood but uses sea veggies instead. Note to Ornish exclude the oil and use a bit of Braggs instead. -- posted by DR. House

Chicken & Sausage Gumbo

Mon, 02 Jan 2006 14:19:57 -0500

A simple one pot recipe from my grandmother in 1956. -- posted by Chef #198613

Southern Seafood Gumbo

Tue, 17 Jan 2006 15:49:27 -0500

This is the easiest, freshest tasting gumbo that I've found. Not greasy or heavy. And the seafood, for which you've paid dearly, is wonderful. Serve with a crusty garlic bread. -- posted by Alan in SW Florida

Gumbo by Paula Deen

Mon, 06 Feb 2006 20:20:39 -0500

Saw this on Paula's show. It is excellent! -- posted by MilanzMom

Patty's Shrimp Stew

Wed, 29 Mar 2006 09:51:08 -0500

This is my favorite dish that my Mom has made my whole life. I can eat bowls of it instead of dinner for days. It always tastes better the next day too! -- posted by Chef #295366

Sassy Creole Fish Stew

Tue, 09 May 2006 21:51:59 -0400

Don't wrinkle your nose at this one! The lemon and Tabasco sauce really brighten the flavor! It can be made with any combination of fish. Add potatoes for a heartier soup. -- posted by Glori-B

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)

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

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

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, 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

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

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 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

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

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

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

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

Emeril's Shrimp Stew

Wed, 20 May 2009 02:04:27 -0400

Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)" -- posted by alligirl