My favorite gumbo recipe is made with a richly-flavored dark roux, your choice of proteins (chicken, sausage and/or seafood), lots of veggies, and served with rice. So hearty and delicious!
The ultimate guide on How to make a Roux with step-by-step instructions.
My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based creole stew.
Étouffée is a classic New Orleans shellfish stew thickened with a roux. Chef John's easy recipe uses frozen shrimp and a delicious homemade spice mix.
New Orleans Cajun Chicken and Sausage Gumbo is a celebration New Orleans bold flavors and rich traditions, and nothing embodies that spirit quite like a hearty bowl.
Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with seasoned vegetables in a dark roux.
The chicken is slow cooked with smoked sausage and the perfect combination of spices that make this a truly an unforgettable meal!
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Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice.
A New Orleans classic - shrimp etouffee! We're making etouffee from scratch and I'm even using my own cajun seasoning blend. Serve shrimp etouffee with rice and it is the ultimate comfort food!
This Vegetarian Gumbo recipe is easy to make, loaded up with tons of savory veggies, and tastes SO rich and delicious. I recommend prepping all of your ingredients before you begin to cook the gumbo, so that you can give your full attention to that delicious roux. ;)
Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice.
Some form of gumbo is always on the menu at Emeril's Restaurant. This classic seafood version, which is chock-full of shrimp, fish, and oysters swimming in a broth richly flavored with gumbo crabs, is always a hit.
This Louisiana seafood gumbo recipe is a stew rich in the flavors of the shrimp and smoked sausage. The okra and a darkened roux give it a thick depth and the dish is finished with rice.
Gumbo is a Louisiana kitchen staple. You can use any of the following to make a good gumbo: peppers, chicken, sausage, or seafood, and thanks to Tony's Instant Roux Mix and Tony's Original Creole Seasoning, your homemade gumbo recipe just got a whole lot easier.
This recipe for Chicken Étouffée may or may not be authentic, but it sure is delicious!
Catfish stew with celery, green pepper, onion, tomatoes, and okra. Serve over rice.
A creamy, velvety smooth Creole-style Shrimp Etouffée with a foolproof roux, a simple sauce fortified with the Cajun's holy trinity of vegetables, fresh tomatoes, and quick-cooking shrimp!
The word étouffer means “smothered or braised,” and is a technique often used with crawfish, which come in season during the spring when rain floods the rice fields. Creole cooks make etouffée as well, and however much it may vary from Cajun to Creole and from cook to cook, one constant remains: serving it over a plate of hot rice.
We show you how to master a Down South-style seafood gumbo recipe.
Andrew Zimmern's sensational seafood-packed gumbo is terrific in its simplicity, with a foolproof roux that requires just 15 minutes of stirring instead of the usual hour.
Pappadeaux Seafood Kitchen is a popular seafood restaurant chain known for its delicious and authentic southern cuisine. The restaurant has several locations throughout the United States, most of which are located in the South. Pappadeaux's signature dishes include classic Cajun and Creole favorites such as gumbo, jambalaya, po'boys, étouffée, and hush puppies. The menu also features a variety of fresh seafood dishes.