A New Orleans staple, gumbo blends a multitude of ingredients. From Creole-style gumbo to the famous gumbo with herbs, these easy recipes showcase dozens of gumbo variations -- and each is a tribute to old-fashioned Southern cooking.See Popular Gumbo Recipes
From Betty's Soul Food Collection... Who says you can't have it all? Our recipe makeover proves you can have Chicken Gumbo with authentic flavor and a complete serving of veggies--a smart bonus.
Jess Jackson asks for this ersatz gumbo every time he visits his Kentucky farm. "He always says, 'We should have this once a week,' " Huffman says. "Then, when he's about halfway through the bowl -- 'OK, twice a week.' It's not authentic gumbo, but Creole flavors have crept up to Kentucky."
This gumbo has a delicious flavor and is an ideal comfort food.
Southeastern Louisiana has as many different takes on how to make gumbo as it has gumbo pots. Any number of ingredients common to Cajun country -- shrimp, crab, oysters, chicken, pork, andouille sausage, peppers and okra -- find their way into this simmering stew seasoned to perfection and served over rice.
If you've ever been to New Orleans and ordered up a steaming bowl of dark, rich gumbo, you know the magic of this special stew. The key to its velvety texture and deep color is a carefully made roux, cooked down low and slow. Stop too soon and you'll end up with a pallid, insipid soup--what you're looking for is for the mixture of fat and flour to turn the color of toasted peanut butter.
Add a bit of the bayou--okra, seafood, and tongue-tingling spices--to your menu with this Cajun stew.
This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and oil that's cooked until it's coffee-colored.
Chef Way: At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend from Christina's Spice & Specialty Foods.
Easy Way: Use store-bought rotisserie chicken, canned chicken broth and supermarket jerk or Cajun seasoning.
Learn how to make cajun seafood gumbo, and you've got a hearty, spicy dinner that's perfect for a chilly night. There's no need to save it for Mardi Gras!
Spunky Cajun seasoning, velvety black beans and colorful vegetables keep this Cajun-Seasoned Vegetarian Gumbo lively, loaded and interesting. There's plenty of saucy liquid to flavor accompanying rice.
Ready-to-go products like Cajun-style stewed tomatoes and cooked seafood make everything easy and foolproof in this 30-minute gumbo.
From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters.
Normally an all-day affair, we hit the fast forward button on gumbo by mixing bouillon cubes with garlic, cayenne and other aromatic ingredients.
The full flavor of catfish is a good choice for this well-seasoned fish dinner recipe.
You can have great spicy gumbo without Mardi Gras, but you can't really have Mardi Gras -- at least not in Louisiana -- without gumbo. In fact, this traditional stew is such a part of Mardi Gras culture that in southern Louisiana, the holiday includes men who go door to door "begging" for gumbo ingredients, a ritual known as Courir de Mardi Gras (Mardi Gras Run). When they've got everything they need, they cook enough gumbo for the whole community.