We make a great gumbo that cooks up quick, to take your Tuesday from Mardi Blah to Mardi Gras! Chef Nate Tims is our Gumbo Guide. He cooks up killer Cajun cuisine at The Fat Raccoon Eatery, his food ...

1. Bring 2 quarts of water to a boil. 2. Combine gumbo mix with the water, stirring until well-blended. 3. Add chicken and sausage, and return to a boil. 4. Reduce heat and simmer 45 minutes. 5. Serve ...

Here’s a short-cut version of a Southern favorite: Gumbo Soup. It’s comfort food that can take hours to make. This gumbo captures the flavor without the hours. It’s a one-pot vegetarian meal. The key ...

You may not have gotten down to New Orleans for Mardi Gras, but that doesn’t mean you can’t eat like you were there. This speedy version of gumbo is prepared in ...

Core's recipe has no roux, is thickened with red beans, and is meatless, in the Lenten tradition. And it reflects the kind of long-standing culinary mixing and evolution that has always characterized ...

Bring 2 quarts of water to a boil. Combine gumbo mix with the water, stirring until well-blended. Add chicken and sausage, and return to a boil. Reduce heat and simmer 45 minutes. Serve over rice.