This was my first attempt at gumbo and I am very pleased with the results. While I thought the spiciness was spot on (I used 1.5 red chilies), my fiancée thought it was a little too spicy. The flavor, texture and consistency were great and I was pleased with the yellowish color to the roux. This recipe provides a great foundation to add whatever protein or vegetable you choose. I made a couple of changes - I added oysters and used garlic paste in lieu of minced garlic. I also used a little more flour since the roux looked pretty thin, but thickened up nicely when garlic and beer was added. I will definitely make this dish again.

Reviewed On: Jul. 20, 2009