Reviewed: Oct. 19, 2009

I made this for a Gumbo cookoff, and beat out 4 other cooks for first place with this recipe! A few minor changes: I doubled the sausage; decreased the chicken broth to a little over 2 quarts; also boiled the shrimp shells in some of the chicken broth to add a little more of that flavor. Used one red jalapeno, one red holland chili (WOW HOT!), one serrano, and one big fat anaheim chili. I used Penzey's Cajun spice mix. This was quite hot, but absolutely delicious!!

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ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

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Reviewed: Oct. 18, 2009

Great!! My first time making gumbo, can't wait to make it again....great on a cold night while watching football!

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RBYRNES1

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Reviewed: Oct. 15, 2009

Delicious! I also cut back on the amount of broth though and I used fake crab instead of shrimp, and turkey sausage. Turned out wonderfully and my family loves it!

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evahavens

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Reviewed: Oct. 6, 2009

This recipe has to much chicken broth I would go half what they call for. Also i do not understand why you put a cup of olive oil in it?

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Trif Dimitroff

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Reviewed: Oct. 4, 2009

This was wonderful - warning!! It makes a huge pot of gumbo, I will try freezing some as it's way too much for just the two of us. But we've enjoyed for 3 meals now. Only change I made was to add okra

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sally g

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Reviewed: Oct. 3, 2009

Outstanding. I made this two days ahead of time and served it over rice.

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Julia

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Reviewed: Oct. 1, 2009

We love it! I've made it 3 times now and it keeps getting better and better! I usually take the shells from the shrimp and a cup or two of the broth and boil the shells to make a seafood stock to add to the chicken broth. Helps out the shellfish flavor!

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lamodel

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Reviewed: Sep. 4, 2009

This is my go to gumbo. The taste of this just gets better and better as the days go by! Definitely a keeper.

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Chef Cat

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2009

this was delicious i added creole seasoning and everyone loved this even the kids only thing missing was some crab legs to make the perfect gumbo............. ggod job loved it

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marlove

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Reviewed: Aug. 27, 2009

DO NOT ruin your gumbo by using 1/4 CUP of cajun seasoning (ie Tony Chachere's) it's all salt. I even used half of the salt free blend and I'm trying to salvage it now. 1/4 Cup is a LOT of seasoning...start low and taste. Oh, and I like salt, that's the funniest part.

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SDZ123

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Reviewed: Aug. 25, 2009

All I can say is "Lawd have mercy!" Dis is da real deal. I am from the gulf coast area and have eaten a-many-a-bowl of gumbo in my day. If you are looking for the perfect gumbo recipe, you can stop, you have just found it! Thanks Boudreaux!

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Laurie

Cooking Level: Expert

Home Town: Saraland, Alabama, USA

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Reviewed: Aug. 21, 2009

Ok.. This was very easy to maek first of all... Second everyone I made it for loved it!! It made such a big pot.. I was the only one who didn't like it but its just not my type of thing to eat.. My mom said she didn't like gumbo she loved it.. My oldest son said he never had it.. He picked the shrimp out & ate like 5 bowls.. My brother also said he didn't like it & kept coming back for more.. EVERYONE loved it.. The reason I had looked up the recipe was because my fiance' had told me his friend FIWA made the best gumbo he had ever had so I wanted to try to beat him lol.. None the less my fiance' & FIWA tried it & liked it... My fiance's brother though said it was the best he had ever had.. I made it just like the recipe had said except for I added a can of oysters, a bag of okra I beleive it was 16oz. it was frozen, A can of clams, two small pouchs of frozen scallops, & I used cajun sausage My Fiance eats very spicy stuff like habeneros so I didnt think it would be spicy enough for him but I dont do hot very well at all. But I added about 3 tbsps of cayenne pepper & it still wasnt spicy to me.. Oh also I didnt have enough chicken broth so I used half chicken broth & half water for how much it called for..& instead of 2 tbsp of fresh chile peppers I used 2 whole ones diced.. & extra cajun seasoning & extra shrimp & sausage & chicken & extra garlic... Lol I guess I did make alot of changes but everyone loved it and it was very easy to make so I will probably make it again & I g

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Henderson85

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Reviewed: Aug. 10, 2009

This recipe is delicious! Not too much spice but with TONS of flavor!

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WoodFamily

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Reviewed: Aug. 3, 2009

Delicious, will try to use a little less oil next time...hopefully the roux will still work.

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Brian

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Reviewed: Jul. 20, 2009

This was my first attempt at gumbo and I am very pleased with the results. While I thought the spiciness was spot on (I used 1.5 red chilies), my fiancée thought it was a little too spicy. The flavor, texture and consistency were great and I was pleased with the yellowish color to the roux. This recipe provides a great foundation to add whatever protein or vegetable you choose. I made a couple of changes - I added oysters and used garlic paste in lieu of minced garlic. I also used a little more flour since the roux looked pretty thin, but thickened up nicely when garlic and beer was added. I will definitely make this dish again.

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PJ

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Reviewed: Jul. 20, 2009

Fantastic! (10 stars after my tinkering) Born in Dallas, but now living up here in lovely South Carolina I miss good Texas BBQ, good Mexican food, and good Cajun Gumbo. I used Lupe's as my base recipe. I used onion, celery, red and green bell pepper, garlic, some fresh tomato, and a can of crushed tomatoes for the veggies. Used chic broth, used 2lbs shrimp, 3 chic breasts, and my major change was 5 sweet Italian sausage links cut up and pan fried instead of the smoked sausage - Please don't shoot me but I like the Italian sausage SO MUCH BETTER! I also added half a bag of frozen raw okra to the end when I put the shrimp in. My husband stomped his feet and said I might as well slap him because it was so good!!! I was very proud of myself for taking the time to make a perfect roux, it does take about 35 min. I also used the Zatarains Creole seasoning. I will add the fresh parsley next time. Honestly I've been to Louisiana and had authentic Gumbo, and this is awesome. Our favorite meal. Thank You Lupe Boudreaux

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Mindys Mama

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 18, 2009

Yum, Yum, Yum. This was delicious!!!!! My boyfriend asked for gumbo, and he got it!! It was my first time making gumbo so I was a little concerned about my roux, but it actually turned out just fine. I am proud of myself, and I will definitely be making this again. Soon!

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camarochicc

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Reviewed: Jul. 18, 2009

This was incredible. One of the best things I ever made and I will be making this for a long time to come. I did make a few changes. I added a little more chopped chicken than mentioned in the recipe; because I bought a 1 lb packet of chicken and I didn't want to freeze the rest. Also, I had only a smoked turkey sausage and I had 1 lb of it - I used the whole thing. For the roux, I used whole wheat flour, but since it is already brown in color, it is hard to decide when to stop. Keep stirring and pay attention to the roux. I kept tasting it periodically to make sure that it wasn't getting burned. My parents do not eat anything spicy. So I added about 2 tablespoons of cajun spicing rather than 1/4 cup. It turned out to be perfect. Finally, according to other comments here, I used only 4 cups of chicken broth and added the cooked shrimp to the gumbo at the very end (about 2-3 mins to spare). Anyway, this was an amazing recipe and the only minor suggestion is that okra be added to the recipe as well - to complete the Gumbo.

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coolmallu

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Reviewed: Jul. 14, 2009

Amazing every time I make it!

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Miss Pok•a•Dot

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Reviewed: Jul. 13, 2009

We love this recipe! We made a few changes: Used Vegetable broth instead of chicken broth and used a green bell pepper instead of the red pepper. It was still spicy but even I loved it and I'm allergic to pepper so I haven't exactly developed a palate for spicy foods over the years. We will definitely make this again. Don't forget the rice (we used long grain wild rice) and lots of cornbread (About 3 boxes)

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