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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ROBIN'S Seafood Gumbo
A taste of south Louisiana you'll never forget- this savory Cajun Gumbo is full of select Louisiana Bluepoint Jumbo lump crabmeat, wild Louisiana Gulf shrimp and Louisiana crawfish. These fruits of the sea are added to the Gumbo stock and allowed to steep and absorb the flavors of the holy trinity of Cajun cooking (onion, bell pepper and celery sauteed with herbs and spices).
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ROBIN'S Crawfish Gumbo
Only select Louisiana crawfish tail meat (South Louisiana's culinary delicacy) used to make this fabulous dish. We use the holy trinity of Cajun cooking (onion, bell pepper and celery) sauteed with herbs and spices, then add Gumbo stock and allow it to simmer. When all the flavors are blended to perfection we add the Crawifish......a culinary taste treat that is unrivaled and will have your guests singing your praise. Just heat add rice and serve as a first course or entree.
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ROBIN'S Crawfish Bisque
Unique among all the bisques of the world, this dish is probably the most elegant dish in all of Cajun cuisine (and definitely the most labor intensive). Select Louisiana crawfish tails plus shells stuffed with crawfish dressing are used to create this unique culinary treat. We start with a dark brown-red Roux made by carefully browning oil and flour. We add onions, green peppers and celery ( the holy trinity of Cajun cooking) to the dark Roux then season it with cayenne pepper, white pepper and salt. Next we add select Louisiana crawfish tail meat and simmer until the flavors are blended to perfection. Crawfish shells stuffed with crawfish dressing are added and allowed to simmer in the liquid and soak the flavors. We've done all the work; all you have to do is heat and serve in a bowl with rice. If you like Lobster Bisque, trust us...you'll love this!
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ROBIN'S Crabmeat Gumbo
A savory Cajun Gumbo chock full of jumbo lump crabmeat from fresh Louisiana Bluepoint crabs. The holy trinity of Cajun cooking (onion, bell pepper and celery) is sauteed with herbs and spices, then seafood stock and a Cajun roux added and allowed to simmer until all the flavors are blended before the crabmeat is added. Just heat, add rice and serve.
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RICHARD'S Shrimp & Okra Gumbo (single serving)
Description: Shrimp & Okra gumbo is a staple in Louisiana. Richard's Shrimp & Okra Gumbo is made with onions, bell peppers, and fresh Louisiana shrimp and okra. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice. USDA approved.
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RICHARD'S Shrimp & Crab Stew (single serving)
Description: Thick and hearty roux with Louisiana Gulf Seafood and Seasonings make Richard's Shrimp & Crab Stew a great solution to your Cajun crave! Served with rice as many things are in Cajun Country, make this a complete meal with a loaf of crusty French Bread and some potato salad.
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RICHARD'S Seafood Gumbo
Description: Seafood gumbo is a staple in Louisiana. Richard'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.
To jazz it up try adding additional shrimp or crab!
Unit Size: 32 oz. (2 lbs.)
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RICHARD'S Crawfish & Corn Macque Choux (single serve)
Description: Corn Maxque Choux is a staple in Louisiana. Richard's Crawfish & Corn Macque Choux is made with tomatoes, onions, bell peppers, and fresh Louisiana crawfish and corn. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice. USDA approved.
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