This has been a huge hit at the VFW Mardi Gras party for 3 years now. This is a soup as the name states so be prepared to add another hour (at least)to the cooking time if you want a creamier consistency to the beans. Reheats just fine.

Reviewed On: Mar. 31, 2009

For flavor and genuine nature of gumbo this recipe is it! However, be prepared to wait a LONG time for the roux to acheive the right color if increasing proportions. I make 40 servings and it takes 30 mins just to get the roux right. Otherwise, get those helpers to choppin' and enjoy!

Reviewed On: Mar. 31, 2009