Reviewer:

Reviewed: Feb. 7, 2012

This was hands down the best gumbo I've ever had! I slightly altered it to my taste by omitting the beef stew meat, and replacing the crab meat with crawfish tails. Other than that I followed the recipe exactly. My husband took some of the leftovers to work and all his co-workers raved about it. Thanks so much for this awesome recipe!

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Reviewer:

chaoticK

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Portland, Texas, USA

Reviewed: Jan. 4, 2012

Loved it! Easy recipe for someone who has been intimadated by making roux. This recipe rivaled some of the best I've ever tasted.

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Reviewer:

AngelaG

Reviewed: Dec. 19, 2011

Awesome. So good. Takes a long time to make though. And better the next day.

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Reviewer:

wr525

Reviewed: Dec. 10, 2011

Fantastic! I added a chopped green bell pepper to the celery and onion (hello...gotta have the trinity!). I also omitted the sugar and filé powder since the okra thickened the gumbo nicely. I didn't have crabmeat so I diced up a boneless skinless chicken breast. One of my husband's coworkers tried to trade him his leftovers at lunch. No go! We will be having this often. It's nice to have a taste of my Southern home up here in Wisconsin!

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Reviewer:

Dragynwing

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Jackson, Wisconsin, USA

Reviewed: Dec. 8, 2011

This is a very good gumbo recipe. I've made it twice now, the first time without the optional beef stew meat (used chicken instead). It was amazing, reminding me very much of the times I've visited New Orleans. The second time, I added the beef stew meat and was a little disappointed, to be honest. The beef seems to overpower all the wonderful seafood flavors, especially the crab. It changes the whole character of the dish...perhaps for the better for some, but when I eat gumbo, I want to taste the variety of flavors, and that just isn't the case with the "beefed up" version. Minus the beef, this is a great recipe that I will use again and again. Thank you for sharing!

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Reviewer:

Jeffrey S.

Reviewed: Nov. 26, 2011

Made it tonight and everyone loved it. I did not put in the beef and doubled the shrimp, but everything else was as it recommended.

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Reviewer:

Dougvf

Reviewed: Oct. 5, 2011

Made this for a true blood party (added red food coloring and called it louisiana guts) and it just disappeared. Put it in sourdough bread bowls. Changed around the meats a lot (added chicken, removed seafood, doubled andouille), but otherwise followed exactly and it was simply delicious!

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Reviewer:

crissa

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Reviewed: Aug. 28, 2011

This recipe was very easy and very flavorfull. I did tweek it a little by using a creole sesoning mix that I'm fond of. I only used the shrimp, crab, and sausage. I would suggest using large shrimp instead of medium because after cooking them I found them to be quite small and so you couldn't taste them as much. I made it again with large shrimp and was a lit happier with the result.

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