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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MONICA'S Corn & Crab Bisque
Corn & Crab in a thick bisque, sauteed vegetables herbs are melded with creole spices. Serve as soup. Learn More -
Lena's Crawfish Bisque
Description: This spicy, hearty dish is served as a soup, or just as good served over rice. What makes it unique among all bisques is the addition of stuffed crawfish heads (shells) with crawfish dressing. Made with fresh ingredients with just the right taste, flavor and consistency. ALREADY COOKED. Ready to serve in 10 minutes. Serves 3.
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Unit Size: 32 oz. (2 lbs.) -
HEBERT'S SPECIALTY MEATS Shrimp & Okra Gumbo
Heberts (pronounced A Bears) Specialty Meats, located in Maurice, Louisiana, is home of the original deboned stuffed poultry. Heberts has developed unique seasonings, marinades, stuffings and cooking processes to produce wonderfully delicious products.
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HEBERT'S SPECIALTY MEATS Seafood Gumbo
Heberts (pronounced A Bears) Specialty Meats, located in Maurice, Louisiana, is home of the original deboned stuffed poultry. Heberts has developed unique seasonings, marinades, stuffings and cooking processes to produce wonderfully delicious products.
Hebert's produces Cajun Favorites boudin, Boneless Stuffed Chicken, Boneless Stuffed Turkey, Turduckens, Shrimp or Crawfish Etouffee, Boudin, Shrimp and Crab Stuffing, Andouille, Crawfish Pies, a variety of Green Onion Sausages, and many more.For a heartier meal try adding additional shrimp or crab.
Check out our delicious stuffed chickens for any occasion! 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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HEBERT'S SPECIALTY MEATS Crawfish & Corn Soup
Heberts (pronounced A Bears) Specialty Meats, located in Maurice, Louisiana, is home of the original deboned stuffed poultry. Heberts has developed unique seasonings, marinades, stuffings and cooking processes to produce wonderfully delicious products.
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Duck & Andouille Gumbo
Our Price: $23.95
Top shelf farm raised duck tenders slow roasted with andouille (cajun pork sausage), then simmered in the Louisiana magicial brew of roux (equal parts flour and oil browned to the color of chocolate) which is then added to a choice blend of herbs, spices, vegetables, and duck stock. A gumbo that always warms the soul. Learn More -
Dr. Gumbo Shrimp & Okra Gumbo
Description: Perhaps the most popular of all Louisiana dishes, Dr. Gumbo makes his own authentic dark roux and adds it to freshly chopped vegetables, okra and generous amounts of succulent shrimp. 4 to 6 servings.
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Dr. Gumbo Shrimp & Corn Soup
Description: This creamy soup is a hearty combination of shrimp, corn, onion and spices. It has become one of Dr. Gumbo's most popular requests. Serves 4 to 6.
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