This rich, slow-cooked stew blends succulent shrimp, tender crab meat, smoky andouille sausage, and a deeply flavorful roux into a one-pot wonder that’s beloved across generations. Whether you’re ...

Get ready to fall in love with these mouthwatering Cajun classics that’ll have everyone asking for the recipe.

Cook the Okra: In a skillet, sauté okra over medium heat for 10-15 minutes until it loses its sliminess. Add to the roux and ...

Meanwhile, place shrimp and crabs in two separate bowls and season with cayenne and salt, pepper, and hot sauce to taste. 3. Add seasoned shrimp and crabs to stock mixture and bring to a boil, ...

In 1998, the recipe finder columnist Constance Snow wrote: "The following is for K.S. of New Orleans, who has requested the recipe for the Monteleone's seafood gumbo that is topped with fried okra.

Gumbo, the distinctively flavorful blend of seafood, meats and vegetables that makes use of French techniques and ingredients originally from Africa, is Louisiana’s signature stew.

1 (14.5-ounce) can diced tomatoes. 2 quarts shrimp stock or water. 1-1/2 teaspoons Creole seasoning. 2 bay leaves. 1/2 teaspoon dried thyme. 1/4 cup chopped flat-leaf parsley ...

Louisiana. Just in time for October’s cool temperatures, Sharon LaFleur of Opelousas offers her recipe for shrimp and okra gumbo. Shrimp and okra gumbo. 4 cups seafood stock or light chicken broth.

Directions: Combine all ingredients (except Shrimp) and bring to a boil. Stir with a whisk until thickened and return to simmer. Add okra and shrimp; cook 4 minutes or until shrimp is done. Serve over ...

This recipe is one of our favorites from Toni Tipton-Martin’s Jubilee, our November 2019 Cookbook Club pick. The author describes her approach to this deeply flavorful stew as a diasporic gumbo ...