There is only one way to make gumbo, Aleta Rivarde-Schexnayder told her daughters when she first taught them to cook. And that’s to follow the recipe passed down from her Creole grandmother. Gumbo, ...

Several readers have sent in responses to J.L., who seeks "a family heirloom type recipe" for file gumbo, a thin, brothy gumbo similar to what her great-grandmother used to make. David Grunfeld/The ...

Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat.

• 1 1/2 quarts shrimp stock • 2 pounds white shrimp, peeled, deveined and butterflied • 1 pound smoked whitefish, preferably from Michigan • 1/2 cup chopped green onions, reserve a few tablespoons for ...

Note: Prepared seafood stock can be substituted for the fish broth. If making in advance: prepare the gumbo a day ahead to allow the flavors to meld. Upon serving: reheat the gumbo, stir in filé, and ...

As someone who binge-watched “Muscles & Mayhem: An Unauthorized Story of American Gladiators” on Netflix, I don’t shy away from the gauntlet. Recently, a reader threw one down. Granted, it had a ...

The seasons are changing and the temperatures are cooling down, and in Louisiana that means it’s time for Gumbo. Gumbo is a staple in Louisiana kitchens and this recipe is the only one you need. With ...

Here is a great recipe for those rare occasions when you will be called up on to cook up a larger than normal pot of seafood gumbo. It's a great recipe for feeding a crowd of hungry gumbo-lovers.

Note: Bayou Magic Cajun Seasoning, gumbo file and Old Bay Seasoning (a spice mix) can be found in the spice aisle of most supermarkets. Serve with white rice and French bread. 1. Peel and devein the ...