Gumbo Ya Ya from Mr B's Bistro, New Orleans
Smokey Creole Gumbo - Creole Contessa
Seafood gumbo, made with shrimp, lots of crab, and usually oysters is definitely a Deep South tradition.
Chicken, Andouille, and Oyster Filé Gumbo - Deep South Dish
Louisiana Corn & Crawfish chowder: In a gumbo pot melt one stick of butter. Add 1/2 container of Guidry's creole seasoning & sauté. Then add 1lb of crawfish tails, 1 quart of half and half, 2 cans of whole kernel corn (drained), 2 cans of cream style corn, 1 can of cream of mushroom, one can of cream of potato & mix. Season to desired spiciness with Toney Chachere's and simmer for 45 minutes.
Take a quick look at this infographic that breaks down some NewOrlean's classics - www.finedininglov...