During the holidays, Brian Reid served his Chicken and Sausage Gumbo with his family potato salad, French bread and milk punch. (Brian Reid photo) Frequent correspondent Brian Reid has shared his ...

There is only one way to make gumbo, Aleta Rivarde-Schexnayder told her daughters when she first taught them to cook. And that’s to follow the recipe passed down from her Creole grandmother. Gumbo, ...

Remove excess fat from the chicken pieces and excess skin from around the neck area. Set aside fat and skin trimmings. Place chicken pieces and giblets in a very large bowl. Combine ingredients for ...

The seasons are changing and the temperatures are cooling down, and in Louisiana that means it’s time for Gumbo. Gumbo is a staple in Louisiana kitchens and this recipe is the only one you need. With ...

This gumbo recipe doubles easily; the gumbo tastes better after a day's refrigeration. Feel free to use a food processor fitted with a shredding disk to chop the onions, bell pepper and celery; exact ...

Brian Reid found this in a Gourmet magazine in February, 2009. It appeared with a gumbo recipe from Mr. B's Bistro. Creole Seasoning Mix Makes about 1 cup 3 tablespoons paprika 2 tablespoons onion ...

This gumbo recipe includes a savory mélange of deer sausage and duck. First, add garlic paste followed by chopped onions, celery, and bell peppers to a skillet. Next, mix in deer sausage, then add ...

Editor's note: Now that another duck season’s come and gone (practically flew by, huh?), you may be asking: What in the blue blazes are you gonna do with all that duck stashed away in the freezer?

Chicken and Sausage Gumbo is a classic Cajun dish that's perfect for celebrating Mardi Gras or any time you crave a hearty ...