Are you looking for a great gumbo recipe?

STOP. You have found it! In fact, you just found the 7 best gumbo recipes on the internet including Chicken & Andouille Gumbo, Seafood Gumbo, Crab Gumbo, Ham & Turkey Gumbo, Gumbo Z' Herbes, Deer & Wild Mushroom Gumbo, and Wild Duck & Oyster Gumbo. These amazing 5-star quality gumbo recipes were all created by New Orleans Chef Eric Theard.

Are they free? No. Why? Well, for one, because Eric is a professional New Orleans Chef... not a home cook from Mississippi who thinks his recipe turned out pretty good. No... Eric's gumbo recipes are the best of the best. And two, because cooking an incredible bowl of gumbo requires more than just having the best recipe. Chef Eric Theard would never put his name and recipes on the line by giving away the recipes for free without teaching the techniques behind creating his signature dish. If you are looking for a free gumbo recipe, there are TONS of them all over the internet. Take your pick.

WAIT!!! OK... if you must have a FREE RECIPE: HERE IT IS! I guarantee you are going to love it. I also guarantee that after reading the eCookbook and watching the video recipes that Chef Eric put together for you, your gumbo will turn out 10 times better... no, 100 times better... than attempting the recipe on your own. So, enjoy the free recipe, but if you want to learn how to make the best bowl of gumbo around... keep reading.

Have you ever been to New Orleans?

If you have, your mouth is probably watering just thinking about it. Is the food in New Orleans everything they say it is? ABSO-FREAKIN-LUTELY!!! Chef Eric Theard captures the flavor of New Orleans in each and every dish he creates. In fact, take one bite of his gumbo and you will feel as though you are sitting on a balcony in the French Quarter listening to a jazz band parade down the street! It's that good!!!

"Eric, thanks for the great recipes. I am from Louisiana and have had many gumbos, but these top them all! Your gumbos are outstanding, yet so different from one another. I have made four so far... three to go. CAN'T WAIT!"

Bill
Metairie, LA

"I made the Chicken & Andouille, Ham & Turkey, and Gumbo Z' Herbes to bring on our family beach vacation in Florida. We had a "gumbo night" and invited all our friends over from the other condos. All I have to say is... they all want your book now!"

Anne
Atlanta, GA

I have created gumbos, bisques, and everything else seafood for the thousands of tourists walking down Bourbon Street each year. I live and work in a city that has somehow managed to have its very own cuisine. I have a desire to share my passion and knowledge for New Orleans cookin' with YOU. But how can I possibly do this?

Chefs are typically artsy people who work well with their hands. The problem is that those qualities (as amazing as they are) limit them to one kitchen at a time. Most chefs would never dream of the possibility of reaching millions of people around the globe to teach their techniques of cooking such a unique southern cuisine.

So, you ask, am I also a savvy computer guru who knows how to make fancy websites, online videos, and all that other "googley" stuff? No. Absolutely not. But, luckily for all of us, my wife is. In fact, if you find any typos here, you can blame her. She is my "proof reader" because I am just terrible at that stuff. I belong in the kitchen. Period.

But I have to say, all this internet technology is really pretty amazing. It has opened a whole new way of teaching, or in your case... learning. My wife helped me put together a Gumbo eCookbook with Video Recipes! So, no matter where you are in the world, I invite you into my kitchen to learn everything you need to know about cooking gumbo!

- Eric

DON'T...

DON'T Use Water Instead of Stock
Stock is the base and main flavor of gumbo. All other flavors and ingredients will be based around the stock used. Water doesn't work.

DON'T Cook the Gumbo Too Fast
There is no "quick" way to "whip up" a pot of gumbo. It takes time for all these flavors to harmonize!

DON'T Burn Your Roux
It is very easy to burn a roux. It will likely happen to you. You must throw it away and start over. It can't be saved.

DON'T Make It Too Spicy or Too Salty
Knowing the proper amount of each ingredient is key. Gumbo should have a little kick, but too much spice or salt will overpower the flavor.

DON'T Add Seafood Too Early
Adding seafood too early will result in an overcooked, mushy mess. All proteins have a right and wrong time to be added to the pot.

DON'T Waste Any of Your Ingredients
Every bit of flavor counts. Never throw away shells, bones, or unused veggie parts. Learn to use these to create your own stock.

DO...

DO Start From Scratch
Go through it from beginning to end and take your time. Any steps you skip to make things quicker and easier will compromise the flavor of your gumbo.

DO Make Your Own Stock
This is the MOST important ingredient. This is where the flavor begins.

DO Use the Freshest Ingredients
Pre-chopped veggies, peeled and frozen shrimp, and other such things will take away from the texture and flavor.

DO Learn How To Make the Right Roux
Different types of Roux will have different effects on the flavor. Certain types of Roux match up better with certain proteins.

DO Know the Secret Ingredient
The only real secret ingredient is a chef who knows what he is doing and has the passion to make a really great bowl of gumbo. This is going to be you...

"Hey Eric! I just wanted to say thanks for sharing your tips and techniques of cooking gumbo. I am currently in culinary school and am ALWAYS looking to learn new things from different chefs. I was thrilled to find something like this online! I have learned a TON from your videos. Thank you, thank you, thank you."

Sharon
San Francisco, CA

"Your gumbos are great, but I really loved the sections on stock and roux. I learned things that I can carry over into other dishes. I'm excited. That alone was well worth the money of this purchase. No more store bought stock and roux for me!"

David
Lafayette, LA

"Wow! Thanks, Eric, for a great gumbo book! The gumbos are delicious and those videos are priceless! It was so easy to learn from watching you. Please let me know if you come out with any more ebooks/videos like this. Thanks!"

Donna
St Louis, MO

We want you to be completely thrilled with your purchase. We are confident that you will love our eCookbook and videos.

If for any reason, you are not satisfied with your purchase, just contact us within 60 days and we'll refund 100% of your purchase price.

New Orleans Chef Eric Theard's
Gumbo In The Pot

eCookbook
with...

9 Instructional Videos

Available for
INSTANT download!!!

This deliciously spicy eCookbook is packed full of gumbo recipes, New Orleans traditions, secrets & tips, and everything you will ever need to know about making your own stock and roux. You will receive instant access to 9 VIDEOS: Making Stock, Making Roux, and 7 different gumbo videos!

Download this package NOW for ONLY $29.99

BUY NOW

It’s instant!

Once your credit card is approved, you will be taken to a download page where you will download the eCookbook. You will be given a username and password to view and/or download the video files. These videos can be put on your computer, your ipod, or burned to a DVD!

(Note: You will have access to download this eCookbook and videos to your computer in minutes. You receive nothing by mail!!)

P.S.  Jump on this NOW. Don't miss out on this great introductory price... it will go up!

P.P.S.  Remember, I'm taking all the risk. Really, what you're paying for this is barely enough to sneeze at, but I don't want you to think about it for a second. Check it out for 8 full weeks. If you're not overjoyed with it by then, I don't want your money... and I'll give it all back.

P.P.P.S.  Don't pass this up. It's not every day that you get the chance to learn from a New Orleans Chef without breaking a sweat. ORDER NOW AND LETS GET COOKING!

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