I reviewed several of the gumbo receipes on this site, and I followed this one more than the others. However, I chose to do the roux with 1/2 cup butter and 1/2 cup flour. It cooked beautifully, darkened nicely and wasn't oily. I also used Andouille sausage (it's a must). 6 cups of chicken broth(low sodium) was plenty. You don't need to cook the chicken separately, I simply added it with vegetables and it cooked fine. I used 4 cloves of garlic, added a red bell pepper and one chopped jalapeno pepper, along with the other vegetables. I used 1/4 cup of Cajun seasoning, 2 tsps of red pepper sauce, and a tablespoon of file powder at the end (a must). My husband went nuts over it (we like spice), served it over white rice.

I loved this recipe and the kids gobbled it up. My husband thought it was ok. So for that reason, I did it a second time and added a few things. I added about half a jar of pineapple chipotle salsa (mild) to the initial recipe and put out a bunch of toppings (avocado, cheese, sour cream and cilantro) for my family to add as they choose. This seemed to make it all the better. You can also make this recipe with brown rice, but it will take longer to cook.

This was alright. I didn't have garlic cloves, so I sprinkled garlic powder on the steak before putting on onions, bread crumbs etc. It was just too strong on the flavors (too much garlic), and my husband took two bites and that was it for him.

This was excellent. 5 stars with a couple additions to the gravy. The meat seasoning was perfect, but I felt the gravy was lacking in flavor, so I added a tblspn of low sodium soy sauce and worcestershire, and it really did the trick - lots of flavor.

This was amazing! I cut thin chops from a pork loin, seasoned well with thyme/sage. followed advice to use tblspn more preserves, then I used 2 tblspn oj and 1 tblspn balsamic vinegar (husband doesn't care for vinegar taste) and it was perfect. sauce cooked down nice.

This recipe was my first attempt at brisket-it's wonderful!! My husband went crazy over the sauce, we like spice so I used a "hot" chili sauce. Next time I will try the "busy day barbeque brisket" rub, which has more spice in it, along with the sauce from this recipe. I just don't like the idea of dumping in store bought barbeque sauce, part of the fun is experimenting with the sauce.

This recipe is the one I started with, and have been hooked to this site since then. I sometimes pound the chicken thin, but slicing the breasts into thinner pieces (along the entire length) is just as good. The grocery store actually charges extra for thin cut breasts. Without slicing or pounding the breast, it can be so thick you have to overcook it (as to the breadcrumb coating) and you just lose some of this great flavor. I also don't use a 9X13 dish, I use a cookie sheet. It seems to crisp up better and the breast pieces are not touching. I've passed this on to coworkers who all love this recipe.

This was really good. I used walnuts instead of pecans. Also, watch the time since ovens are different. I set my timer for 45 minutes, and it was completely done at 45 minutes, so be careful not to overcook. Will make this again.

It's delicious with a few changes. I used 2 cups of low sodium beef broth since I didn't want to add a can of tomatoes (just didn't seem right in the recipe), used a large onion, red bell pepper, no sugar, added worcestershire sauce, low sodium soy sauce and black pepper - it needs pepper. Had to add a little extra cornstarch at the end to get gravy thickness to our liking, absolutely delicious on rice or a cooked potato.

This was actually quite good. I tripled the seasonings, except the salt. 1 tsp of salt is more than enough since the chicken broth also has salt. I also broke up the pieces after 10 hours, placed in 9X13 glass dish and baked at 400 degrees until the meat was crispy enough for us(I did add alittle juice from the crockpot so it didn't dry out too much). The pork was excellent for mexican dishes or on rolls as a sandwich with BBQ sauce.

What an excellent one skillet meal. I too sauteed the onions in butter, removed them and then followed the recipe exactly, except no salt. After 25 minutes it was done. I removed the meat, potatoes and onion from the pan and used a little cornstarch to thicken the juices in the pan to use as gravy over the meal. My husband had his doubts looking at it, but ended up having seconds.