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Merwin's Shrimp Gumbo

“This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.”

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Shrimp Gumbo

Submitted by: CORWYNN DARKHOLME

A dark roux begins this recipe for thick shrimp gumbo featuring okra, onions, bell pepper and diced tomatoes. Serve this stew over long-grain white rice.

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Louisiana Shrimp and Eggs Gumbo

Submitted by: lise

This recipe calls for shrimp, but can you use squirrel, rabbit, ham, chicken, or other game for this traditional Louisiana stew. It is delicious over rice, full of okra, peppers, tomatoes, onions, and celery.

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Shrimp and Okra Gumbo

Submitted by: Tara

Okra, shrimp, and a variety of sauteed vegetables are used to create a thick stew, even without the dark roux found in traditional gumbo recipes.

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Shrimp and Catfish Gumbo

Submitted by: STACYLYNN130

This spicy and flavorful gumbo is best served over rice. It's a nice change from gumbos cooked with a roux.

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Ultimate Gulf Coast Gumbo

Submitted by: Robert Wilson

Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, accompanied with garlic bread. Also have salt, red pepper flakes, and additional file powder on the table. Great with cold beer.

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Louisiana Shrimp Creole II

Submitted by: Katrina Berry

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

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Chicken Andouille Gumbo

Submitted by: Christine L.

Make this stew a day ahead to allow the flavors in this highly seasoned stew with Andouille sausage, chicken and okra develop.

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Seafood Gumbo

Submitted by: Sara

A spicy soup base made with spices and aromatic vegetables is combined with a dark roux and seafood gumbo stock in this thick stew which is allowed to simmer before adding oysters, crab, and shrimp.

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Fried Butterflied Shrimp

Submitted by: Joy Fleming

Shrimp coated with breadcrumbs and deep fried.

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Big Charlie's Gumbo

Submitted by: Eric Bernabe

A roux cooked to a deep reddish-brown is what gives gumbo it 's distinctive flavor. This gumbo incorporates andouille sausage, cubes of beef, crab and shrimp in a highly seasoned stew with okra.