This vegetarian gumbo, made with fresh greens and herbs, is traditionally served on Good Friday, when many abstain from meat. The greens may include whatever you have in the garden, but legend has it that if you include 7 greens you will make 7 new friends.

This gumbo takes advantage of the bounty of ducks in Louisiana, many of which end up in freezers. The ducks are set aside especially for gumbo preparation in the winter.

Like a traditional gumbo, this recipe is cooked without rice. Instead, prepare some Long Grain Parboiled Rice and pour your gumbo over it for a full creole meal.

Freeze extra gumbo so you'll have it on hand when you need a robust soup.

Chicken and sausage gumbo is a Louisiana favorite for cold fall and winter days. Start with the “holy trinity” of Cajun cooking (onions, celery, and bell pepper) to make this delicious gumbo in under an hour.

The caramelized flavor of roasted vegetables adds richness to this meatless gumbo. Kick it up a notch with Zatarain’s® Creole Seasoning.

Crisp bacon adds a smoky flavor to traditional shrimp and okra gumbo.