Gumbo is one of dishes that helped make the Creole-Cajun cuisine of Louisiana so famous. We live across the border in Texas and can't get enough of this traditional Cajun version featuring okra, shrimp, spicy seasonings and the holy trinity of onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas
Just a few ingredients, including a can of chicken gumbo soup, are needed for this variation on sloppy joe sandwiches. "I made this recipe often when I was working because it's done in a hurry," recalls Wanda Stonebraker of Wheatfield, Indiana.
Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
“I’ve been making this gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently.” —Dolores M. Bridges, Danville, Kentucky
I needed a quick meal one blustery night when my husband was coming home late with the kids. So I threw together this tasty gumbo with ingredients I had on hand, and my family really liked it. Preparing it with instant rice gives us more family time together. —Lori Costo, The Woodlands, Texas
Our family and friends just love this delightful, rich gumbo - it's such a unique way to serve this wild bird. We like that the meat is tender but not greasy. With all the wonderful spices, this gumbo is a flavorful main dish.
-Doris Heath, Bryson City, North Carolina