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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EudailyFam

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Reviewed: Jul. 12, 2009

My guests raved about this one & wanted to take the recipe home with them! I made a few changes: only used 2 quarts of chicken broth, skipped the beer, and only added 1/2 cup of chopped parsley (I made these changes b/c I did a poor job shopping & didn't have everything I needed!). It came out wonderful, and the leftovers the next day were even better. We served it over rice and used French bread slices to sop up all the awesome juices/sauce. Warning ... it's spicy (not too much so, but probably too much for some folks). Skipping the red pepper would probably make it more platable for those who like things milder. Great recipe!

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BRANDENJ

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Reviewed: Jul. 9, 2009

I am sitting down to a bowl of this gumbo right now and it is nothing short of amazing! This was my first attempt at gumbo and I am pleasantly surprised at the outcome. I pretty much followed the recipe as written, but used canned whole roma tomatoes (which I diced) and let the veggies and spices simmer for about an hour and a half as opposed to 40 minutes. I wanted the celery to soften up a little more. There's no doubt...I will definitely be making this again!

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Teflon Dawn

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: Jul. 8, 2009

I just finished using this recipe and it was wonderful. I did adjust the recipe for what I had on hand and I 1/2 the recipe and still have plenty after 5 servings of it. The only things that were changed was I added ground beef, used Portuguese sausage instead of pork links, I didn't use the celery, and added some extra cayenne pepper. It was a huge hit.

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MisTran

Cooking Level: Intermediate

Home Town: East Liverpool, Ohio, USA

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Reviewed: Jul. 1, 2009

this recipe is excellent! i would def. suggest adding okra to it. it takes some time to make but def. worth it.

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DAWN82485

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

Excellent! - I joined allrecipes.com just to review this one. I add okra to mine and the meat/fish is different everytime I make it. I dont always have shrimp on hand but all chicken or all sausage is great too! You can't go wrong with this recipe to serve a party crowd or house guests. I also cut back the olive oil for the rue to 3/4 cup when making 10 servings. It is definitely worth the time to make.

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Geri

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Reviewed: Jun. 22, 2009

Out of this world, fantastic Gumbo from a New Orleans girl! I also cut down on the olive oil/flour to 3/4 cup. The roux takes about 35 minutes to get that nice golden brown color. I simmered the veggies longer than 40 minutes...really takes longer for the flavors to blend. Refrigerate overnight before serving for the flavor to really develop. Left out the red peppers, would have been too spicy with it. Also did about 6 cups of chicken broth and 8 oz Guiness beer. Time consuming to make, but worth it!

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jazziekitty

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Reviewed: Jun. 11, 2009

This was good did not use all the hot peppers would have been to spicy for us, but did toast the flour in the oven for 30 min. saved alot of time will be making again and thanks for the recipe.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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Reviewed: Jun. 3, 2009

Amazing gumbo! Tastes and looks just like what I ate in New Orleans recently. Used 6 cups broth, no beer and substituted 1 can diced tomatoes for the fresh romas. Also added shrimp in only in the last 5 minutes of cooking to keep them from being overdone. Definitely making again soon!

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JJacobson

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Reviewed: May 25, 2009

Great recipe - have made this twice and here's what I found: I used half the broth (1.5 quarts) and did not use beer. I also used half of the flour/oil for the roux BUT I kept the amounts the same for the rest of the ingredients. This made the gumbo less soupy which is what I prefer. I did not use the red pepper, instead I used paprika. This had the perfect amount of spice...I think the red pepper would have been too much.

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anu

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Boudreaux's Zydeco Stomp Gumbo

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