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By Kevin Young on August 26, 2007
By Barb Gertz on December 6, 2010
By papergoddess on December 28, 2009
"This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to Crab Boil Spices by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)"
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
By Rita~ on November 15, 2009
By chia on January 23, 2006
"i made this for dinner tonight and i just had to share, it was so good.prep time considers the time it takes to make stock, but you can always use water. serve this with hot sauce on the side, some like it hot! you can also make this with crawfish only, as i did in this photo."
Ingredients: shrimp, shrimp stock...
Prep Time: 4 hrs
Total Time: 4 hrs 30 mins
By TOOLBELT DIVA on February 23, 2008
"Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style,..."
Ingredients: clam juice, shrimp...
Prep Time: 30 mins
Total Time: 2 hrs
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 Annacia on March 18, 2009
By Rita~ on May 26, 2004
By Andi the grate on October 26, 2010
"This can be made in the crock pot or just a big pot on the stove. I've been making this for a couple of years now. And every time I make it, I barely get any of it before it dissapears. Now, keep in mind that the measurements are approximate, I never measure. I usually just tear up a whole cooked chicken so I really have no idea how much is..."
Ingredients: cooking oil, andouille sausages...
Prep Time: 1 hrs 30 mins
Total Time: 9 hrs 30 mins