Reviewed: Oct. 18, 2009

Great recipe. I changed it up some by using frozen gumbo mix for the veggies and diced petite tomatoes with chilies. I also used beef broth for the water. Did not use file powder or the lemon. Added chicken, beef and lots of seafood. Also added old bay with the spices. Excellent dish overall. Served over red beans and rice!

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angie

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Reviewed: Oct. 13, 2009

I thought this was a great recipe as did my family!!! I did make a few changes I browned my smoked beef sausage(andouille was not available at my store) and added them with the veggies and used precooked chicken instead it beef and it turned out great severed with a scoop of rice on top!!!

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hevayd

Cooking Level: Intermediate

Living In: Crossett, Arkansas, USA

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Reviewed: May 12, 2009

Great recipe to use as a base.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: 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!

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jojo

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Reviewed: Mar. 2, 2009

Left out stew meat, but this was still a good gumbo. We all liked it. Added clams.

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grace

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Reviewed: Mar. 1, 2009

amazing

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natesmith22

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 9, 2009

This was a great Gumbo. I used chicken instead of beef. I also went with the andouille sausage and shrimp. I didn't use the fille powder and I thought it turned out great. My wife loved it too. This has definitely became a favorite.

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James

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Reviewed: Jan. 13, 2009

Great base to start from. I added a few more of the "usual" items and some spices. Was my best batch overall from many different recipes.

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Greg Cabral

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 24, 2008

Fabulous! A real favorite when we entertain. Perfect year round, but really enjoying it now buried under feet of snow in cold Wisconsin.

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DanJ

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Reviewed: Dec. 9, 2008

I loved it! Lump crab was going for 37$ a pound so I replaced it with two diced chicken breasts and left the beef out completely. I also left out the Worchestershire sauce, lemon juice and sugar. The results were terrific. I'll make this again!

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Jim McConnell

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Hendersonville, Tennessee, USA

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Reviewed: Dec. 7, 2008

An excellent gumbo! Thanks! For those that left out the okra and/or hot sauce--you can't as it just isn't gumbo then!:) I added a few extra dashes of hot pepper sauce and put it out on the table after as my family likes it extra spicy. I left out the stew meat and replaced it with some cut up cooked chicken. The secret to good gumbo REALLY is in the roux and it can sometimes take up to 1/2 hour of constant stirring for the colour to change from yellow to dark brown but is SO worth it! Thanks for the recipe, Charlie! I can't wait to eat the leftovers!

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icklemiss

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 28, 2008

This was definately time consuming but worth it!! I had to use canned Okra because that was all that was available at the store. I substituted chicken breast for the stew meat and added a 1/2lb of bay scallops. I didn't use the file powder or the lemon juice. My husband absolutely loved it..he must have been raving about it at work because he asked me to email him the recipe for his coworkers.

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LaurieG

Cooking Level: Expert

Home Town: Everett, Massachusetts, USA

Living In: Wilmington, Massachusetts, USA

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Reviewed: Oct. 24, 2008

I used the crock pot because I was short on time and it was great!

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Zigana

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Reviewed: Oct. 13, 2008

This was the best gumbo I have ever had - I omitted the beef, and the file, and used hot peppers. I couldn't even wait a whole week to make it again - my family loves it!

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catmomsheri

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Reviewed: Aug. 25, 2008

Joe, sounds like your burner was up too high. Plus you have to stir constantly.

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Chickentarian

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2008

My whole family loved this! It was spicy enough for the adults but not to hot for the little ones.

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Jules B.

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

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Reviewed: Jun. 8, 2008

As a college student, I've recently been trying out new things to explore in the culinary world, and this dish really knocked the socks off of me. It wasn't hard to cook at all, just took some time. However, I did have a problem with my roux...as I combined the butter and flour in the pot and stirred it, some of the roux stuck to the bottom and burnt to a black crisp, which kinda ruined some of the dishes effect. I hope to cook this again, so can anyone help?

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Joe

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Reviewed: Jun. 7, 2008

This was my first attempt at making Gumbo. It was good, but could have used more seasoning. I made it mild so my kids would eat it, and they wouldn't touch it anyway. I needed to add a ton of Tobasco to make mine right for me. All in all, it's a good recipe. I guess we're just not a Gumbo family. Thanks for sharing.

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Lindsay L.

Cooking Level: Expert

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Reviewed: Jun. 3, 2008

Excellent. I prepared HALF A recipe using 2 1/2 cups chicken stock in lieu of the 4 cups water, and 1/3 cup tomato sauce and 1 cup halved cherry tomatoes in lieu of the 8 oz canned tomatoes (which I didn't have on hand), browned the meat (3/4 lb cubed beef) in the roux and prepped the veggies as indicated, placed everything in a slow cooker for 5 1/2 hours. When ready to eat, added the shrimp and cooked on high until ready. I did not use sausage but if using, would have browned and added with the shrimp at the last minute and would have increased chicken broth by 1 cup at the beginning. I added a chopped mildly hot red pepper when grilling the veggies and omitted the hot sauce at the end. This is definitely a crockpot keeper! I will use more flour next time though as my sauce was rather liquid (although I had already reduced the quantity of liquids). It was definitely a soup/stew thing, not a "serve over rice"!

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SSPILMANN

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Reviewed: Mar. 29, 2008

WOW! I have made gumbo a few times, but this is the best - left out stew meat otherwise exact and it was fantastic! Can't wait for leftovers tomorrow! Thank you!!!

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