the recipe was great! I added scallops and I used chicken breast chunks. I decided to make the roux in a deep pot since I knew a pan wouldnt hold all of the water the recipe called for. but next time i will make the roux in the pan and then transfer b/c the roux ended up sticking to the bottom of the pot. i will also decrease the amount of water b/c i would have liked for the gumbo to have been thicker without excessively boiling just to get the water to evaporate.

Reviewed On: Sep. 10, 2009

excellent! i used an oven bag (as another suggested) with some fresh parsley tucked in there.

Reviewed On: Apr. 19, 2009

excellent recipe from the traditional method. my guests were impressed. I used turkey bacon.

Reviewed On: Apr. 19, 2009