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Top Rated Gumbo Recipes
A delicious Cajun gumbo from The Grill Room's Executive Chef Drew Dzejak. It’s the perfect dish to serve when hosting guests for a Mardi Gras celebration, along with a Sazerac or Pimm's Cup cocktail.
Serve with a side of jasmine rice — The Grill Room suggests Jazzmen brand.
A spicy, shrimp-and-crab-filled Louisiana classic gumbo from Southern Chef Jeff Tunks of Passion Food Hospitality.
A rich, classic gumbo, one of New Orleans' much-beloved seafood dishes from Galatoire’s Restaurant in New Orleans, La.
Click here to see Mardi Gras: The Feast Before the Fast.
Gumbo is all about flavor; it tastes great, it’s thick, spicy, and it sticks to your ribs. I like to make it for tailgates because it’s one of those dishes that warms you up, and it’s easy to serve a large group of people.
Go to your cupboard immediately. Push the boxes of pasta to the left and the snack boxes to the right. Buried behind the clutter of your cabinets, we can guarantee you have at least one can of Campbell’s soup. Whether it was warming us up after a day in the snow or simply packed in our school lunches, we all have a relationship with the signature red and white can. What if we told you that this beloved product is more than just a can of soup? A can of soup can transform your average casserole into a gourmet work of art, starting with this tasty Gumbo Casserole dish.
This gumbo is "chock-full of vegetables, seafood, and sausage." It includes both Old Bay seasoning and garam masala. The recipe recommends that you make it a day in advance for the best of flavors.
A classic Louisiana gumbo from Chef Donald Link, Chef/Owner of Cochon in New Orleans, La.
1 12 oz package SeaPak® Popcorn Shrimp
1 tbsp vegetable oil
1/2 lb smoked sausage, diced (optional)
1/2 onion, diced
1 red bell pepper, diced
1 package Gumbo Mix with Rice (we used Zatarain's®)
1 cup chopped green onion (optional for garnish)
In a large saucepan on medium-high heat, add the oil, smoked sausage if you like, onion, and bell pepper. Cook, stirring occasionally, until the onion is translucent (about 3-5 minutes).
Stir in 5 cups water and Gumbo Mix with Rice. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender (about 25 minutes).
While rice is cooking, prepare the popcorn shrimp according to package directions and keep warm.
To assemble shooters: Fill the shooters with gumbo mixture and top with a popcorn shrimp. Garnish with green onion.
Chicken and andouille is my favorite of the classic gumbo combinations, the chicken tender and filling and the sausage adding a rich spike of heat. Make it a day or two in advance for the best flavor and reheat it slowly so that the chicken meat does not fall apart. It freezes exceptionally well and is a great choice for parties or tailgating. Don’t skip the white rice—gumbo isn’t gumbo if it isn’t served over a mound of rice—or the hot sauce at the table.In Louisiana, everyone has his or her own preference when it comes to gumbo thickness. This one is about middle of the road, which is the way I prefer it—not too brothy and not too thick. It is easy to adjust the thickness by using less broth for a thicker gumbo and/or adding more for a thinner consistency.Excerpted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen by Emeril Lagasse. Copyright © 2015 Emeril Lagasse dba MSLO Acquisition sub, LLC. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.View Recipe
This gumbo was created for Craig Claiborne of The New York Times. When he asked chef Folse to come to his home on Long Island to create a special dinner depicting the evolution of Cajun and Creole cuisine, he knew this unusual dish would be the perfect choice.
Recipe courtesy of chefs John Folse and Rick Tramonto, Restaurant R’evolution
For authenticity, Eric recommends using Cajun andouille, a pork-based sausage that is fatty and heavily smoked but not heavily spiced. LaPlace, La., has declared itself the andouille capital, hosting an annual festival every October, but when Eric returns to his family’s home in Los Angeles to host their annual gumbo gathering, he frequents Pete’s Louisiana Style Hot Links in Crenshaw. Says Eric, "We have to buy extra to make sure that there is enough left after everybody snacks on them." If none are available, any smoked pork sausage will work.
Eat Your Vegetables Day is June 17 and McCall Farms is celebrating by sharing three delicious farm fresh recipes. From Southern-Style Vegetarian Gumbo to Not Just Chocolate Cupcakes, these recipes are simple, satisfying, and nutritious.As one of America’s leading producers of canned vegetables and fruit, McCall Farms produce is picked at the peak of ripeness and immediately canned, locking in its flavor and nutrition. Not only do these Eat Your Vegetables Day recipes taste great, but they are packed with nutrients, too.View Recipe