Gumbos & Soups
Shrimp Gumbo, Crab Bisque, Seafood Gumbo, ...
The word gumbo comes from an African word for okra, kigombo, which shows how important an ingredient okra was in early gumbo recipes. There is still debate today for what exactly makes up traditional gumbo. Some chefs believe that anything without okra is not a gumbo, while perhaps some of the most popular gumbo recipes today do not call for it.
Gumbo originated in Southern Louisiana, where okra was easy to grow. Thus, it became a typical thickening agent for gumbo recipes. However, that has been replaced with gumbo file and roux. Roux is basically a mixture of flour and butter (or lard), while filé is a powdered form of dried sassafras leaves . Both of these ingredients are used in a traditional Cajun gumbo, along with Chicken and Sausage.
However, all gumbos should contain the trinity: onion, celery and bell pepper. Throw in your favorite ingredients, like parsely, hot peppers, tomatoes, sausage, chicken or any kind of meat, and you've got one delicious gumbo. Or try one that is guaranteed to be delicious, premade by the most famous names in Cajun cooking today, Chef John Folse, Tony Chachere's, Savoie's, Richard's or even our own signature line of gumbos. You won't be disappointed, cher.
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BIG EASY Shrimp Gumbo
Our recipe uses the classic dark brown roux in a true Louisiana Cajun country fashion. We use only the freshest ingredients available to create this delicious Cajun Favorite. Serve over rice.
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BIG EASY Chicken & Sausage Gumbo
BIG EASY Chicken & Sausage Gumbo, our recipe uses the classic dark brown roux in a true Louisiana Cajun country fashion. We use only the freshest ingredients available to create this delicious Cajun Favorite. Serve over rice.
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TONY CHACHERE'S Shrimp Gumbo
A Louisiana Soup or Stew which reflects and blends the rich cuisines of regional Indian, French, Spanish and African cultures. Our recipes uses the classic dark brown roux in a true Louisiana Cajun country fashion. We use only the freshest ingredients available to create this delicious Cajun Favorite.
This product includes rice and serves one person.Satisfy your craving by adding additional shrimp!
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.
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BIG EASY Chicken & Sausage Gumbo
Description: BIG EASY Chicken & Sausage Gumbo Louisiana Soup or Stew which reflects and blends the rich cuisines of regional Indian, French, Spanish and African cultures. Our recipes uses the classic dark brown roux in a true Louisiana Cajun country fashion. We use only the freshest ingredients available to create this delicious Cajun Favorite. Serve over boiled rice.
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SAVOIE'S Turkey and Andouille Gumbo
The traditional Cajun Gumbo! Original smoked Savoie's sausage, with turkey, vegetables, old fashioned roux, and rice.
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SAVOIE'S Shrimp & Okra Gumbo (single serve)
Description: Prepared the Cajun way! Ms. Eula's favorite Ready to Cook anytime recipes. Okra, Shrimp, veggies and spices come together with Savoie's thick and tasty roux to make a delightful taste treat. Easy to heat and great to eat!
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SAVOIE'S Seafood Gumbo
Description:SAVOIE'S has been making authentic Cajun foods for over 50 years. Their Seafood gumbo is a staple in Louisiana. Savoie's Seafood Gumbo is made with onions, bell peppers, and fresh Louisiana shrimp and crab meat. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice. USDA approved. Serves 2.
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Unit Size:32 oz. (2 lbs.)
Ingredients:chicken stock, onion, shrimp, roux, crab claw meat, celery, bell pepper, tomato paste, salt, okra, green onion, garlic powder, white pepper, red pepper.
Recipes
HEATING INSTRUCTIONS 1. Thaw in refrigerator 12-24 hours of defrost in microwave. Prepare about 3 cups of rice. 2. Stove Top: Pour contents of tub into a pot and heat over low to medium heat, stirring occasionally until product begins to boil. 3. Microwave: Place lid loosely on top of tub and heat on 3 to 5 minutes, stirring occasionally, until heated through. 4. In a large soup bowl, mix 1 part rice with 3 to 4 parts gumbo. -
SAVOIE'S Sausage and Chicken Gumbo (single serve)
DESCRIPTION: SAVOIE'S has been serving Cajun Country for over 50 years now. Their Sausage & Chicken Gumbo starts with their famously hearty roux and is made with fresh ingredients. The traditional Cajun Gumbo! Original smoked Savoie's sausage with chicken, vegetables, Savoie's old fashioned roux and rice make this dish a special treat. Just Heat and Eat! Lunchtime, Dinnertime, Anytime!
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SAVOIE'S Chicken & Andouille Gumbo
Description:SAVOIE'S has been serving Cajun Country for over 50 years now. Their Chicken & Andouille is made with their famous roux. This roux has a hearty flavor! Made with fresh ingredients: deboned chicken, andouille, onions, celery and bell peppers. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice. USDA approved. Serves 2.
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ROBIN'S Shrimp and Okra Gumbo
A staple of south Louisiana, Shrimp and Okra Gumbo has filled many a Cajun stomach- then had them asking fo ra little bit more! Once again, we use the holy trinity of Cajun cooking (onion, bell pepper and celery) sauteed with herbs, spices and home-grown Louisiana Okra, then add Gumbo stock and allow it to simmer. When all the flavors are blended to perfection, we add fresh wild Louisiana Gulf shrimp. Heat, add rice and enjoy this wonderful blend of all-natural Louisiana products.
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