Make and share this Tony Chachere's Basic Roux recipe from Food.com.
Author: bridgettels
You couldn't get any more authentic. This was taught to me by my Cajun maternal grandmother who was taught by her maternal grandmother. I've never run across a gumbo recipe with "parsley meatballs". These...
Author: gailanng
This is a way to prepare fresh okra before adding it to any recipe so that it doesn't become slimy while cooking. Original recipe from The Complete Middle East Cookbook by Tess Mallos.
Author: UmmBinat
This is a traditional New Year's soup in the Italian tradition (though it hits the spot on any cold winter's night!). Eat it at midnight along with some grilled Italian sausages and have GOOD LUCK the...
Author: flappergirl425
This was an experiment (anyone low-carbing understands all the exeriments you try). It turned out to be one of my favorite foods once it is all done. If you follow the directions exactly, it will be pretty...
Author: Doodface
This is a salad that aaccompanies meat and rice on plate lunches. Accoring to "Kona on My Plate.Hawaiins prefer Best Foods mayonnaise as their cholesterol-delivery system of choice.
Author: BeckyF
Make and share this Papa Richard's Seafood Gumbo recipe from Food.com.
Author: R W K.
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...
Author: Marcinho Savant
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...
Author: Leslie in Texas
Make and share this Acadian Crawfish Etouffee recipe from Food.com.
Author: AZPARZYCH
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...
Author: youngexec_2003
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...
Author: Luvs 2 Cook
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...
Author: Manami
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...
Author: St. Louie Suzie
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.
Author: YungB
...but with no comprimise on the taste! This is a lovely stew that I make all the time, as it happens I'm posting this as I cook it - a great winter warmer. Originally it was just my basic recipe, how...
Author: JinxTheCat
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.
Author: Ewalla
If you're looking for quick, inexpensive way to feed a hungry bunch, this tasty dish may be the answer. Basically, have doctored some directions on back of frozen food package. This could easily be revved...
Author: ebbtide
This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.
Author: PaulaG
I found this recipe in a Rachael Ray magazine. It's delicious, hearty, and surprisingly inexpensive! It has quickly become one of my favorite dishes. Just a heads up, this makes A LOT of gumbo. It feeds...
Author: RedheadAblaze
No there is no Okra in this gumbo but I don't think you'll miss it. If you wish hold off putting in the Zucchini & peas until the last hour or so. Serve with White or Brown rice - the brown went well with...
Author: Bergy
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!
Author: NolaCherie
My grandmother used to make a wonderful gumbo - but over the years the recipe has been lost. After a lot of emails to family members, and research on-line and in cookbooks, I came up with this version....
Author: Ex-Pat Mama
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...
Author: ctrmom
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...
Author: celestial_star03
Make and share this Spicy Shrimp Gumbo recipe from Food.com.
Author: Dede Lavezzo
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...
Author: TxGriffLover
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.
Author: drhousespcatcher
Make and share this New Orleans Creole Gumbo recipe from Food.com.
Author: CJAY8248
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...
Author: Chief Teer
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...
Author: Atiekay
A great meal for a large crowd, tailgate or to make ahead and freeze. Kobe Roux seafood gumbo is a great way to spend a Saturday cooking with family and friends. It's a real crowd pleaser. This is as authentic...
Author: Kobe Roux
Make and share this Wild Turkey, Sausage and Shrimp Gumbo recipe from Food.com.
Author: Chef Kirk T
From Cooking Light. Serving size: 1 1/3 cup gumbo with 1/2 cup rice. Per serving: 379 calories, 7.5 g fat, 27.3 g protein, 48.9 g carb, 4.8 g fiber, 72 mg cholesterol.
Author: ratherbeswimmin
Make and share this Emile Stieffel's Jambalaya recipe from Food.com.
Author: Michael Dunlap
A friend loaned my a Cajun Cookbook and that is where this recipe came from. They all look so delicious!
Author: Gingerbear
Roux - The foundation of a great gumbo! Dark Roux's impart flavor while light Roux's add body. This gumbo has both.
Author: Mike Lane
The recipe is from the cookbook "Family Secrets....Best of the Delta". I am used to two distinct type of gumbos, seafood based or chicken based. This is a chicken based gumbo. I like it best with Conecuh...
Author: breezermom
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...
Author: Mrs. Lumpy
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...
Author: Chelebelle
We found a great Gumbo recipe from one of those magazine type cookbooks you find at the grocery store check-out, and we've tweaked it a little to create this delicious dish.
Author: mya_friend
This delightful hardy and tasty Spanish soup is easy to make and will please even the most discriminating pallet. It can be served on the side or as the main course. If someone is allergic to shrimp, you...
Author: PeachWeb
This soup/gumbo is good.Instead of the usual okra this uses zucchini. The original recipe called for file powder which I couldn't find - so skipped. Adapted from Fresh from the Vegetarian Cookbook. Without...
Author: ellie_
Make and share this Chicken & Seafood Gumbo recipe from Food.com.
Author: sassybee