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"This is a recipe we use often. It has all the flavor and is quick and easy to make."

Ingredients: dried thyme leaves, no-salt-added stewed tomatoes...

"Perhaps this isn't authentic but is is a lot healthier and quite tasty in it's own right. For ZWT this is Southern States regional."

Ingredients: bottled hot pepper sauce, cooking oil...

"It's a meal in a bowl. There are many versions of Gumbo, I'm sure that everyone has there own. I like this one that I found an site for diabetic's."

Ingredients: pepper, low-sodium low-fat chicken broth...

"This is my rendition of gumbo, but without the rue. I and my very manly guy friends still absolutely loved it though. It's very healthy and satisfying. This batch made enough to last me for a week's worth of lunches. With most of the ingredients (mainly veggies) you can add and subtract to your liking."

Ingredients: pepper, corn, shrimp...

"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."

Ingredients: chives, cinnamon...

"This is a low-fat version of chicken gumbo. Add some red pepper and hot sausage if you prefer it hot."

Ingredients: pepper, frozen cut okra...

"This was an experiment (anyone low-carbing understands all the exeriments you try). It turned out to be one of my favorite foods once it is all done. If you follow the directions exactly, it will be pretty spicy. To cut down on the spicyness, leave out the habanero sauce."

Ingredients: pepper, frozen shrimp...

"From Outpost Natural Foods in their Diabetes Fighting Foods flyer."

Ingredients: chicken sausages, fresh tomatoes...

"Gumbo is perhaps the signature dish, a cross cultural dish, of both cuisines, Cajun and Creole. Creole cooking is city cooking: refined, delicate and luxurious, developed and originally prepared by servants while Cajun cooking is French cooking techniques on a host of new ingredients unknown from the Cajuns stays in Nova Scotia and France, exotic forms..."

Ingredients: andouille sausages, frozen cut okra...

"Heart healthy recipes"

Ingredients: white potatoes, hot pepper...

"A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate."

Ingredients: file powder, onions, oysters...

"Substitute cooked, shelled shrimp for crab, if you wish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cooked rice, onions...

"A very flexible chicken soup...optional additions include a cup of diced celery, 1/2 cup cooked corn, 1 1/2 cups diced potatoes or rice. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"

Ingredients: cooked rice, onions, parsley...

"Filé (FEE-lay) is made from the ground, dried leaves of the sassafras tree and has become an integral part of Creole cuisine. It is used to thicken and flavor gumbos and other Creole dishes, giving them a woodsy flavor reminiscent of root beer. It must be stirred into a dish after it's removed from the heat because overcooking makes filé..."

Ingredients: shrimp, file powder...