Reviewed: Nov. 1, 2009

This was very good almost like my Dad makes.

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Mo-jo Bobo

Cooking Level: Beginning

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Reviewed: Jul. 5, 2009

I love the flavor of the gumbo....but I don't care for the thickness. When I make it again, I will cut the amount of oil significantly and all of the flour. I will add rice to the broth and keep it a thin soup. I used canned tomatoes (28 oz) and frozen okra. I repeat-- I love the flavor.

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AJ Springfield

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Reviewed: Jun. 26, 2009

This was a fabulous first experience with making Gumbo, and even tasting Gumbo for me. I would give it a 5 star but the prep time indicated is much less than it actually took me to prepare it. The recipe itself is top notch, and the flavors can't be beat. There's room to add extra seasonings if desired!

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Barb

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Reviewed: Mar. 10, 2009

great!

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Nurse Thompson

Cooking Level: Intermediate

Home Town: Cameron, Texas, USA

Living In: Temple, Texas, USA

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Reviewed: Feb. 22, 2009

Made this yesterday, it is very good. It was even better today at lunch. I did add additional cayenne pepper, and black pepper. For the ham I used a Farmer John 6 oz. ham steak. My husband wants to know if I'll make it again next week!

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Suzee

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Reviewed: Feb. 22, 2009

This was fantastic!! My hubbie thinks he doesn't like okra, but this recipe was great. The veggies weren't too mushy and I used kielbasa instead of ham...will make again

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LEAB77

Cooking Level: Expert

Living In: Crooksville, Ohio, USA

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Reviewed: Jan. 3, 2009

This recipe was very good. I added a jalapeno to the onions and celery and okra to saute and used Rotel diced tomatoes with chilis. It gave it just the right kick. I also served this with white rice and corn bread. Great meal for a cold night!

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Tammy

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Nov. 16, 2008

Delicious! My 6 year old finished his plate.

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Mrs. Iris McGowan

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2008

This really wasn't much like a gumbo and was not too flavorful. I followed the recipe exactly, too. Perhaps sausage instead of ham would make it more complex and flavorful. More spices are needed as well.

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Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 9, 2008

This recipe is DE-LISH! I added shrimp and rice and left out the okra (couldn't find any... don't be surprised, I'm in the UK). Was quick and easy to make and is super filling! Definitely a keeper!

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Bam

Cooking Level: Expert

Home Town: Gautier, Mississippi, USA

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Reviewed: Mar. 3, 2008

This was good. I made sure I baked the okra in a 450 degree oven for 45 minutes. This keeps it from being slimy once adding it to the gumbo.

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CANDYBEE

Cooking Level: Intermediate

Home Town: Noblesville, Indiana, USA

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Reviewed: Jan. 15, 2008

Good soup! I did make some changes. I used 1/2 cup oil & 2/3 cup flour to start. I added 2 large onions, 4 stalks celery & leaves, 5 cloves minced garlic, 1 bell pepper instead of okra, cooked 10 minutes. Then I stirred in 8 cups of water, 2 cans chopped tomatoes, 1 tablespoon dried parsley, 1-1/2 teaspoon salt, 1 teaspoon thyme, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 4 bay leaves & better than beef boullian, simmered 20 minutes or so then added 3 cans black eyed peas, no meat added but I did serve with rice which was good.

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HAUSER49

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 15, 2007

Doesn't need the black eyed peas as it is very think and rich without them. I used bacon instead of ham. Served over brown rice, this was a very good supper and my husband requested the leftovers for lunch today. I will make this again.

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liffa

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Reviewed: Jul. 21, 2007

Great recipe muy family love it. (w/o the okra). I'll do it again!!

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Cristina

Cooking Level: Beginning

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Reviewed: Jan. 1, 2007

I liked it. I used fresh peas and frozen okra (out of season) and turkey sausage instead of ham. Next time I will add shrimp and crab. Good recipe

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JNORRIS9

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Reviewed: Jan. 1, 2007

This was delicious and just what I needed for New Years Day, a way to use up leftover ham (the old fashioned kind of bone-in ham) and a way to get black-eyed peas for the holiday. After it's done let it simmer covered real low for the tastes to blend. I had to use frozen sliced okra, the only thing available, and it turned out great! Only thing I added extra was a tsp. of chicken granules. Thank you, Paula from Susie

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SEBC

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Germantown, Tennessee, USA

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Reviewed: Oct. 11, 2005

This just wasn't very tasty.The cubbed ham never got soft (verry chuey).

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bigchief1985

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Reviewed: Apr. 14, 2005

I will definitely make this again. I made some changes. First, I used smoked sausage instead of ham. I also used two cans of ro-tel tomatoes with green chiles instead of chopping fresh tomatoes. I did not have fresh parsley, so I used about half the amount of dried. Finally, I added half a teaspoon of dried savory. And like a previous reviewer, I cooked the vegetables in with the roux, and because I used frozen okra I added it last. The gumbo is very good. Thanks for submitting it!

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MARGARET CARR

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Jun. 5, 2003

I'm sorry to say that this dish isn't to my families taste. The Okra was very fibrous and spoilt it, I really picked them over too, it looked as if I was getting nice young ones, but obviously they weren't. Sorry Paula!

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JANBICKERS

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Reviewed: May 12, 2003

This recipie was ok, I probably wouldn't make it again. I made it for a dinner party and it was recieved cooly from my guests

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Gina W.

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Black-Eyed Peas and Gumbo

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