Excellent flavor! I made a few changes, however - I used 1/8 cup of Tony Chachere's Creole Seasoning rather than 1/4 cup, and used 3 cubes of chicken flavore bouillon with 5 cups of water. I also added one green chopped pepper rather then the red pepper and added one chopped leek. Highly reccomend.

This gumbo was soupier than my husband likes, next time I will try a little more flour in the roux. I doubled the meat and added a ham bone out of the freezer while simmering. I used ½ Essence of Emeril & ½ Tony Chachere's Creole Seasoning. I also added 2 jalapenos…my husband still wanted hotter; I thought it was just right. I will make this again...great recipe!!!

Only changed one thing. I didn't add any beer just used more chicken stock. This is the best gumbo i have ever had. Easy to make absolutly delish!!

This was my second try with this recipe and my third try at gumbo. My first attempt was when I was wooing my wife and I went a bit overboard with the seafood (about a $60 pot of Gumbo). The first time I tried this recipe it came out great and my wife and I both loved it. Just made it for the third time and it is the best yet. As I have been told Gumbo is all about the roux. My first tries I was paranoid about burning it so I proceeded before the roux was ready. This time I used medium/low heat and took my time. It took about 35 minutes, but it was well worth it. Roux should be a nice medium brown (at least a little darker than peanut butter). A good roux has a delicious nutty aroma and will make a good recipe phenomenal. Thank you so much for the recipe and the comments!

Time intensive, but worth it. I cut back on the chicken broth and it ended up being the perfect consistency. Love the cajun seasoning, perhaps 1/4 cup still wasn't enough?!

Whoooeee !! This was amazing after a few minor tweeks. Used 2 Qts stock, switched out the red chilies for green pepper. added some okra (its not gumbo w/o okra) cut the cajun seasoning down just a bit so the kids would still eat it, served it over rice. Definatly will Add more chicken and sausage next time. Makes a very nice size pot we ate on this for 3 days. Now thats sum good eatin!

Great recipe, even without okra (almost impossible to find up here in the Northeast). The key to this is the roux - it takes about 15 minutes of stirring to get it the right caramel color. If it burns, you have to throw it out! Also, this roux can be made with less oil and flour - 3/4 of each is much better - less greasy but still very tasty.

I am from Louisiana and this is the BEST GUMBO EVERRRR!!!!!! Everyone who ate it LOVED it! Thank you so much for submitting this....it is definitely a keeper!

The only thing I changed was to use vegetable broth. Fantastic Gumbo!

I'm on the SB diet, phase 2 and made half the recipe for our family of 3. I used one 9 oz chicken breast, which I boiled and cut up, and fried some turkey sausage in 1/2 the amount of oil (OM brand). Used the E cajun seasoning, R toms & peppers and bell pepper instead of chili. Being from Savannah... threw the shrimp in the last 5 minutes as they get too GUMMY cooking for 20 minutes, ew. Also threw in the chicken during the 40 cooking stage after adding vegs to roux. After those 40 mins, added sausage... OH..also, to make the roux, I used whole wheat flour and cooked it for about 10 minutes (oil & flour), stirring constantly. Nice aroma. With the garlic, it smelled heavenly (I actually let the garlic brown in the roux process). Great recipe! Thanks for posting!

I made this for the my co-workers and everyone thought it was great. I received so many compliments on the taste. I picked up fresh ingredients at our local market, which really gave it a great taste. This was the first time I made gumbo, but I can see myself making it again!

Yee haw! Not for the fainthearted. I made a big pot for a Superbowl party and it went down to the last ladle or two. People raved about it, but I heard a few people proclaiming about how spicy it was. Modifications: 5 cups chicken broth instead of 3 quarts, used not quite a pound of chicken, sprinkled cajun seasoning over chicken while cooking to add flavor, used Aidell's andouille sausage, and next time, I will only add shrimp until about last 5 minutes or so of cooking. The only cajun seasoning at my grocery store was "Cajun's choice creole seasoning." Worked well. Definite keeper, crowd pleaser for those who like heat.

Loved this! It was the best gumbo I've ever had. Increased the shrimp, chicken, and sausage amounts like the others and also reduced the chicken broth. Yummy! My husband has requested this for his next poker night!

I am a stranger to the whole gumbo scene so I made this recipe exactly as written for home and work for "Fat Tuesday". It was one of the best soup recipes I have ever had. So flavorful. Everything that was added helped to create a flavorful masterpiece. I thought that the recipe was a bit watery, but I read that it should be served with rice. When I mixed them together, it was prefect. I have made a lot of different types of soups and stews but this one is definitely one of the best. Everyone at work asked for the recipe as well. I might try adding more seafood next time as the recipe owner suggested in another review, but I have to say it is just fine the way that it is.

very yummy. Just added a little more chicken & sausage. Switched red chili peppers for bell pepper (for my kids). & did canned tomatoes instead of of roma.

Wow this was great I even was missing several things and had to sub. I was looking for something to use my leftovers from the week. I can’t wait to make this with everything I will tell my substitutions for those who are in the mood for gumbo but didn’t have everything. I doubled the chicken then I boiled chicken and sausage with all the left over chopping from the veges to make broth. The leek tops help a lot. I had no celery =( so I added some celery salt and a vege Bouillon cube. I used one large can diced tomatoes and all the peppers in the house a variety of medium and hot peppers. I was short on Cajun seasoning so I added file powder. I also used the medium sized shrimp. Mine was soupy I could almost but some orzo pasta and make Cajun soup. I used Gluten Free flour mixture may not work as good. No chili peppers and dried red pepper flakes that I grew and dried. The only thing I will do next time I like mine thicker I will only with 2 quarts of broth. As this makes a lot have some freezing containers ready.

This gumbo did not taste the way I expected, so initially I was a little disappointed. But the more I ate (and there was a lot to eat), I began to appreciate the rich hearty flavor. Great comfort food. And the pepper gave it a really nice kick. If I make it again, however, I may try it without the beer and use a seafood stock instead.

Fed a crowd! I made this for a New Year's Day party & it was a hit! Rich, flavorful, & hearty. I made the roux with vegetable oil instead of Olive Oil. I wasn't sure Olive Oil would work...I made some substitutions per other reviewers...bell pepper for chile peppers, one can tomatoes for fresh Roma tomatoes, and Chappel Hill smoked sausage. I also served with traditional Gumbo File after it was finished cooking. I reduced the liquid as well. I did approximately 1 1/2 times the recipe & used about 6 cups broth plus one 12 oz dark beer. Wow! I'll definitely make this again!

Spicy and scrumptious! This was a huge hit (huge in many senses-- we have a lot of leftovers! This recipe makes a ton). The only change I made was that I used half the amount of shrimp and added 1/2 lb of small scallops, which worked quite well. SERIOUSLY YUMMY recipe!

This recipe is awesome and I have had to share it with the girls I work with. I had gumbo made by a Cajun friend of mine and it could not compare. I leave out okra too (slimy... yuck) and due to sheer laziness use crushed red pepper in much less proportions instead of fresh red chile pepper and it comes out just fine... but be careful or it will be too spicy! Great recipe!!!