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By Shastaw2006 on January 3, 2013
"My Papa makes this seafood gumbo almost every year for Christmas, and it is amazing. I keep losing my paper recipe, so this is mostly here for safekeeping. This makes a lot, so make room in the freezer. Also, measurements are approximated... we don't measure so guessing measurements was difficult!"
Prep Time: 0 mins
Total Time: 4 hrs
By St. Louie Suzie on May 14, 2010
"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 of several gumbo recipes I've tried, including one in the Southern Sideboards recipe book from the Junior League of Jackson, Mississippi. Note:..."
Prep Time: 40 mins
Total Time: 2 hrs 40 mins
By Vicki in CT on May 31, 2009
By Hey Jude on September 30, 2004
"I know, another gumbo recipe....This one is from 'Plantation Celebrations', the cookbook I received from the best swap partner ever, Luby, in the latest swap. The addition of the shrimp was my idea. I really liked this recipe because there weren't a lot of spicy spices in it...I like the spiciness but my husband does not. It was easy enough..."
Prep Time: 20 mins
Total Time: 3 hrs 20 mins
By LilPinkieJ on August 19, 2009
"Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore."
Prep Time: 20 mins
Total Time: 30 mins
By Irishcolleen on March 6, 2011
"Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy, because most of it is highly..."
Prep Time: 30 mins
Total Time: 1 hrs 30 mins
By Carrie September on January 23, 2011
By B-B-Q Man on September 26, 2007
"This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark."
Prep Time: 2 hrs
Total Time: 4 hrs 30 mins
By gailanng on January 1, 2010
"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 are optional. I asked my mom about this and she said that this was probably used to "extend" the gumbo because there..."
Prep Time: 1 hrs
Total Time: 3 hrs
By Chef Jeff S on March 14, 2011
By Tornado Ali on June 24, 2005