| Search Results for 24 matches! |
| This recipe was given to me by my grandmother.
It comes from her mother I guess it was a simple recipe to feed alot. Not yet rated |
| A mouth watering gumbo deep from the heart of Acadiana swamp country. Seafood gumbo cooking at it's finest.Lump bayou crab meat and bayou hot shrimp with the fixins of Cajun vegetables and the secret of Brookie's bayou juice. Ummm Ummm !!! Guaranteed to please yo mouth and ease yo belly. The olden taste of swamp livin', LOISIANA. |
| We were excited to get this recipe. How nice to put the gumbo to cook in a crockpot before leaving for work or shopping and come home from work and have gumbo ready to eat. Great for Working America - Working Cajuns! This gumbo can be served as a side to a main dish or can be the main dish!
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| From the author/chef - I find most gumbo recipes to watery for my taste. So I loaded this one up with a bunch of stuff. I use a dark roux which won't thicken the gumbo as much as a light one. Therefore the okra in this recipe completes the thickening. |
| The secret to this gumbo is the ROUX!!!
Always use warm to hot water to dissolve the roux. While you're at it, make enough as it keeps well in or out of the refrigerator.
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| Men can read smaller print than women can; women can hear better. Makes me wonder who can cook better. We could always attend the Gumbo Festival in Bridge City, Louisiana to find out. In 1973 the Louisiana Governor issued a proclamation naming Bridge City, “The Gumbo Capital of the World”. The 2006 GUMBO FESTIVAL festivities begin on Friday, October 13th, and continue on the14th and 15th. Located on the west bank of the Mississippi River directly across the Huey P. Long Bridge from New Orleans, the GUMBO FESTIVAL is held at Gumbo Festival Park on AngelSquare, 1701 Bridge City Avenue. Activities include a 5K run over the Huey P. Long Bridge sponsored by the New Orleans Track Club. |
| Did you know it is impossible to lick your elbow? Try all you want and you can't. But this fresh hen gumbo will have you wanting to lick the bowl - that I know you can do!
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| As a little girl, I used to sit in my Granny's kitchen in Lafayette and watch her chop the veggies for this fabulous gumbo. It's very filling, and for me, it's the ultimate comfort food. It's made with a lighter roux, and the spice can be adjusted with a little Tony Chachere's |
| I cook this with rabbit, since I have an abundance of them, but chicken, duck, quail, or venison will work too, whatever you have on hand. If you can't find andouille sausage,use plain smoked link sausage, or try to find a hot link sausage. That’s the good thing about gumbo – you can’t hardly mess one up after you have a good roux made. Mais dat's the truth, yeah mon ami!
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| This gumbo is a little like regular gumbo but you are adding less (fewer number of )ingredients in the recipe. It is a great recipe when you want to try something different and new. The gumbo is also a little spicy. Very mouth watering! Great anytime but perfect during Lenten season. - Thanks for such a wonderful recipe.
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| There are many ways to make gumbo with roux, without roux, with okra, without okra, with file' and without file'. This gumbo's basic base and flavor is created with file' which are ground sassafras leaves.
Houma is located in Terrebonne parish in Southern Louisiana. Sometimes given as Ouma (French) or Huma. The name translates literally as "red" and is apparently a shortened form of Saktci-homma, the name of the Chakchiuma meaning "red crawfish
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| This gumbo is a favorite of my family. My aunt taught me how to make it.
Editor's Comment: Andouille Sausage in a dish is used as flavoring agent. |
| Have you ever heard of the dish called gumbo "vert' vah? If you have not, this is a dish with spinach cooked with ground meat or ground turkey. My kids love it and request it alot. Some people can't get over how they ask for it. My grandmother used it as a main dish.
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| Gotta Love this Chef, his cooking and his comments: Chef Rico writes -I got Canadian Cajun blood back on my Mom's side which makes me 1/32nd Cajun. I'm sure it's all in my right foot cos that's the one that taps the hardest when I play Clifton Chenier on the stereo. The left foot is definitely Irish. It can be confusing. LOL
Editor's' note: Squirrel and rabbit are interchangeable in recipes. Try substituting squirrel to this dish. |
| This gumbo is a favorite of my family, My aunt taught me how to make it. |
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