Reviewed: Dec. 3, 2006

Great dish! We will be enjoying this dish for many decades. I agree with some of the other reviewers about needing to add a great deal more spice. As for the sausage suggestion, my husband loved it. I prefer it without the sausage though.

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alcombs

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Reviewed: Nov. 13, 2006

This is a great wintertime dish. I prepared this dish for a family function that I was hosting. It was delicious. Everyone loved it. I added 3 cans of black-eyed peas instead of 4. I also added creole seasoning, salt and pepper, beef smoked sausages (cut into bite sized pieces) and a cup of cooked pasta to the recipe. I forgot to add the green peppers but it didn't matter because it was great without it. My husband advised me that this is a "keeper." Thanks for sharing this wonderful recipe. We will enjoy it from now on.

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MJVAUGHAN

Cooking Level: Expert

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Reviewed: Sep. 17, 2006

Hearty and filling with lots of good flavors going on.

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1 user found this review helpful

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klb

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Apr. 10, 2006

Very good...used 1 can of onion pepper diced tomatoes and 1 can tomatoes with zesty jalepenos and substituted vegetarian broth for chiken broth. I couldn't find black eyed peas in a can -- bought frozen instead. To my husband's dish, I added mexican sausage browned in some oil. My veggie version was good and he found his sausage version quite yummy too. Very filling.

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5 users found this review helpful

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techie_melani

Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA

Living In: Bloomfield, New Jersey, USA

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Reviewed: Jan. 2, 2006

This was delicious! I added some creole seasoning, and it was a hit all around. Thank you!

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Blairs Mom

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Reviewed: Jan. 1, 2006

As is, this recipe is very bland and that's even after we added a ham hock during the cooking. However, once we added Tabasco, Worcestershire sauce, and salt it was pretty good. Definitely needs additional spices.

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10 users found this review helpful

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DCRAFTON

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Reviewed: Jan. 1, 2006

Loved this gumbo. We did add some sausage to complete the meal. Some liked it spicier so we kept hot sauce on the table to spice it up.

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2 users found this review helpful

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redraider

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Reviewed: Jan. 1, 2006

This was delicious! I added sausage to my husbands bowl and he just raved about how great this was! Will definitely make again. Also, I added about 1 tsp. of Creole seasoning to spice it up. But I think it would have been good without as well. Great flavor!

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2 users found this review helpful

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K8K8VT

Cooking Level: Intermediate

Living In: Blacksburg, Virginia, USA

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Reviewed: Nov. 20, 2005

I found this very bland, but my husband liked it a lot. Very easy to make but needs an extra zing.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Oct. 31, 2005

This recipe is definitely easy and delicious. We like it a little less spicy, so I used more regular diced tomatoes in place of the tomatoes with chilies, and added chili powder to spice it up to where we wanted it. We loved the rice in it, and it was great with cornbread.

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Kristen

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 8, 2005

Good, but I had to add spices-- I added 2 tsp of Creole seasoning and 1 tsp of cayenne, but that was too much cayenne, so if I were to do it again, I'd do half. I had some dried black eyed peas to use instead, so I soaked them for 4 hours and then simmered them for around 45 minutes before making the gumbo. Since I didn't have the liquid from the cans to use, I doubled the chicken broth. The end result was seriously spicy, but filling and easy.

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9 users found this review helpful

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Mar. 8, 2005

This was very simple, fast and DELICIOUS. I used the extra hot tomatoes and chilis and it had quite the kick. Topped it with a bit of sour cream. Rave reviews all around. I let it simmer longer than called for and had to add a bit of water. Definately a keeper and will be made again. Thanks so much!!

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LENORE10

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jan. 26, 2005

What an easy, healthy recipe. I served it with cornbread, as well, and the family loved it!

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FMRHDWKN

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Reviewed: Jan. 9, 2005

Great recipe! Made exactly by the recipe, and it was delicious - and easy! Thanks for sharing!

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DLA IN BETHANY

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Reviewed: Jan. 1, 2005

This was fantastic! I added fresh, sliced mushrooms and a dose of cayenne pepper to mine. Also, I used white rice as they were out of brown rice at the deli. That may explain why mine cooked in only 20 or so minutes instead of 45. It was just about to burn on the bottom of the pan when I rescued it with a little more water, but the rice was nice and soft so it was definitely done cooking. I had cornbread alongside the steaming bowl of gumbo and it was a fine start to 2005. Highly recommended!

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3 users found this review helpful