Seafood File Gumbo

Submitted by: Christine L. 
Seafood gumbo consisting of fresh shrimp, crab, oysters, vegetables, herbs and spices; simmered in fresh concentrated shrimp stock. 

Chicken Gumbo Soup

Submitted by: Phil Schaefer 
Frozen okra is cooked with chicken breast, wild rice and spiral shaped pasta in this stew which is seasoned with hot pepper sauce and garlic. 

Chicken Stock Gumbo

Submitted by: TOYASEWS 
A hearty gumbo that's packed with vegetables. The sausage, bacon and rice are sure to satisfy the biggest appetite. 

Photo of: Big Charlie's Gumbo

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. 

Photo of: Shrimp and Okra Gumbo

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. 

Photo of: Southern Seafood Gumbo

Southern Seafood Gumbo

Submitted by: Susan Wright 
I tasted a similar dish at a local restaurant and duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. -Susan Wright of Champaign, Illinois 

Photo of: Seafood Gumbo

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. 

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. 

Fish Stock

Submitted by: SYLVIABC 
Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices. Use as a base for soups, sauces, and gravies. 

Photo of: Basic Vegetable Stock

Basic Vegetable Stock

Submitted by: Stan Webber 
A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock. 
 
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