I read the reviews before I started this recipe & here are my thoughts: This is VERY tasty gumbo. This will be my standby recipe. I followed the recipe as written and the only reason I gave it 4 stars is because it needs more meat. I read several of the reviews that said it was too thin, but gumbo is supposed to be a soup, not a gravy or a topping. After the batch was done, I added oysters, crabmeat & doubled the shrimp. Much better! Next time I make it, I will also add okra. BTW: Making Roux isn't hard, but to make it correctly, it is time consuming. If you are wondering how to serve gumbo or with what to serve it (I did), Here is what I found online: The most traditional way to eat it is to pour the soup over a scoop of cooked white rice & top w/ File’ (Google it for details) Then serve with French bread or cornbread, potato salad and/or a fresh salad. Good luck!

Reviewed On: Nov. 21, 2011

Wonderful recipe. It is really sweet, so be forewarned that you may want to scale back the sugar a bit. I prefer it sweet so I left the recipe as is. Usually I tweak a recipe to my liking, but this one was perfect. My family of 7 completely agreed! Tip: 6 slices of bread is equal to approximately 5 1/3 oz. of bread.

Reviewed On: Nov. 17, 2011

This recipe is easy & delish! I made it the 1st time as instructed. I love the Texas Roadhouse honey butter, so that is the taste & consistency I was looking for. This was close but a bit too sweet & the consistency was almost "frosting-like." The next time I made it, I used half the amount of confectioners' sugar. It was perfect! Just like Texas Roadhouse. Goes great with cornbread too!

Reviewed On: Sep. 19, 2011