Great recipe - have made this twice and here's what I found: I used half the broth (1.5 quarts) and did not use beer. I also used half of the flour/oil for the roux BUT I kept the amounts the same for the rest of the ingredients. This made the gumbo less soupy which is what I prefer. I did not use the red pepper, instead I used paprika. This had the perfect amount of spice...I think the red pepper would have been too much.

Reviewed On: May 25, 2009

Great flavor! I used less meat (1/2 of what the recipe called for). I cut it into bite size servings so it ended up more like a stew. Thanks for sharing!

Reviewed On: Feb. 21, 2008

thanks for this recipe! it's a great go to recipe when you don't want to go to the store :) Here are the changes that I made: ground beef-season with pepper,onion powder; omit the onion; potatoes-used 2 potatoes,left the skin on, seasoned with salt,pepper, garlic & onion powder; added shredded cheese to each layer; mushroom soup mixture - added 1/2 cup milk, 1/2 cup sour cream, seasoned w/ black pepper.

Reviewed On: Oct. 31, 2007