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!
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.
This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.
The ultimate guide on How to make a Roux with step-by-step instructions.
This recipe for Chicken Étouffée may or may not be authentic, but it sure is delicious!
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 recipe for Chicken Étouffée may or may not be authentic, but it sure is delicious!
Shrimp étouffée is a classic Cajun stew from Louisiana that's made with shrimp, the Holy Trinity, and a simple roux to thicken it up. Serve it over rice for an easy and delicious meal.
Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with seasoned vegetables in a dark roux.
Chicken, andouille, and a roux as dark as night make this old-school gumbo recipe pop.
Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
Author of "Southern Soups and Stews: From Gumbo and Burgoo to Étouffée and Fricassee" Nancie McDermott is making a hearty soup with pork, ground beef and ground turkey.
What is the difference between gumbo and jambalaya? Both are classic dishes from Louisiana, and they are similar, but they vary mostly in the use of rice.
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!
This delightful Seafood Gumbo is full of shrimp and crab and it has a nice spicy kick.
This recipe for Chicken Étouffée may or may not be authentic, but it sure is delicious!
A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice.
Louisiana-style remoulade sauce is easy to make with mayo, spices, horseradish, and hot sauce. It comes together in just 10 minutes, and is perfect for crab cakes, po boys, and so much more.
Shrimp étouffée is a classic Cajun stew from Louisiana that's made with shrimp, the Holy Trinity, and a simple roux to thicken it up. Serve it over rice for an easy and delicious meal.
Catfish stew with celery, green pepper, onion, tomatoes, and okra. Serve over rice.
Check out some of the best gumbo dishes around starring chicken, andouille sausage, and seafood infused with spicy, authentic Creole and Cajun flavors.
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.
Gumbo! A Louisiana favorite! My recipe is easy and delicious. Take a little bit of time, but it well worth the effort. Try it!
This rich and hearty gumbo-laya is a delicious mash-up of gumbo and jambalaya—it's filled with savory sausage, chicken, shrimp and spices!
Our famous New Orleans Gumbo recipe made with chicken and andouille sausage in a thick creole sauce with the holy trinity of vegetables.
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.
A cajun and creole dish of shrimp in a tasty roux gravy.
