The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 17, 2009
Lovely, one of those meals you want during winter that warms you right through. Thanks for the tasty recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 11, 2009
This recipe is absolutely amazing. I like mine a little more spicey so I added a bit more spice for heat, but other than that.....perfect. Even my picky kids loved it!
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Bluffton, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 10, 2009
Wonderful gumbo!! Made it for a casual dinner party, and my guests loved it.
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Cooking Level: Expert

Home Town: Wichita, Kansas, USA
Living In: Prairie Village, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 10, 2009
Will make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 30, 2008
i won't make it again. i was prepared to be wowed based on the ratings. BUT. yuck! the beer flavor and aroma was too strong. the whole thing is too oily and the chicken is tough (too much cooking). finally, the overall flavor is just not that great. a little spicy but boring. not at all like the great gumbos you find in new orleans. i'm still looking for the right recipe. this isn't it.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 27, 2008
I generally don't like to rate the recipes that I have used from this site, I have had some good ones and than some not so good ones,however, this was bad! I was Very disappointed in this recipe. I made it for Christmas Eve and all anyone could taste was the beer. It comepletely took over the taste of the gumbo, it had a kick to it but that and the beer was all you could taste. I doubled the recipe so I doubled the beer. I had to toss out more than 3/4 of the gumbo.this was kinda costly). I don't understand how others have rated this recipe so high, I have been cooking for over 50 years so I kinda know my way around a kitchen and this recipe was pretty bad. I almost did not add the beer. I might try it again without the beer and than review it again. Sorry but this one is a no go for me.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 24, 2008
I simply love this recipe. I've tweeked it to fit my family's tastes, but it never stays in our house longer than 18 hours.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 18, 2008
My father and boyfriend loved it. Substituted jalapenos for the chiles. Double the rue.
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Cooking Level: Beginning

Living In: Hamilton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 8, 2008
Turned out great. Did not use beer, used beef broth instead. Will definitely make again.
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Cooking Level: Expert

Home Town: Crockett, Texas, USA
Living In: Prosper, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 8, 2008
The flavor of this was excellent! However, it was quite oily. And there was quite a lot of liquid compared to the meat and vegetables. I'll make this again with a few changes: Most likely I'll use less chicken broth and more flour. I'll add more meat and double the vegetables. I added okra this time, but not enough. It needs atleast 2 cups. And the seasoning could be cut down a little. Still very good flavor though. For the beer I used Coors Light.
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Cooking Level: Intermediate

Home Town: College Station, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 30, 2008
Very good. Used only 7 cups of stock and 1 fresh tomato. Added okra as others along with 2 cubes beef buillion and additional cajun seasoning to add depth. Our best friends were floored!
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Cooking Level: Expert

Home Town: Sarasota, Florida, USA
Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 19, 2008
Expensive to make but soo good to eat. This is another recepie that has my family licking their plates. The only thing I changed was adding a few serrano pepers. It gives it an extra zing. Delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 7, 2008
This is an outstanding recipe! As others have stated, it's all about the roux. The darker the roux, the more intense the flavor. I get mine almost black, whisking CONSTANTLY to avoid burning. Be extra careful not to splash it as it could cause a serious burn (I've done this!). I also used andouille sausage, which I cooked in the oven with the chicken, and Tony Chachere's creole seasoning. Serve with Grandma's Buttermilk Cornbread, also on this site, for an exquisite Cajun meal. Yummy!
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Cooking Level: Intermediate

Home Town: Washington, D.C., USA
Living In: Montgomery Village, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 19, 2008
This gumbo is amazing! I was feeding eight so I made 10 servings. I added 6 ounces of lump crab meat, cooked the chicken with 1/2 cup of sliced onion and mixed in 4 cups of cooked white rice 10 minutes before serving. Even my VERY picky 8-year-old ate every drop in her bowl. Thanks for a great recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 17, 2008
Delicious! I added okra and red bell pepper. Only used 2 quarts of chicken broth. I used Tony Chacheres. Super spicey but that's how my husband and I like it! Topped it with gumbo filet and parsley and served over white rice. Five stars for sure!
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Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 5, 2008
We really enjoyed this recipe the night I made it which we ate with some home made corny corn bread and rice. However, the following day it seemed REALLY salty for some reason. Not sure what happened, but if any one has any ideas please let me know....could it have been from the polska sausage I used?
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Cooking Level: Expert

Living In: Oxnard, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 26, 2008
I think i have spoiled my guests with too many good recipes...now i just get "that was good, it always is"....i made this gumbo last night to let the flavors 'get happy' over 24 hrs...served it tonight and people were literally slurping the juices off their plate....everyone said it was the best dish i have ever made! left out shrimp and doubled chicken and sausage...and it could have even used a little more meat than that (but we're big meat eaters)...used Hillshire Farms hot smoked sausage and it worked very well. **Update 11/12/08** My friends are still talking about this dish on a regular basis, begging me to make again. Served it to my family recently and all said "restaurant quality". Its a lot of work, but its so worth it when everyone makes such a big deal!! :) :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 22, 2008
The smell of beer threw me off but it was pretty good. I thought it was a bit spicy until I found out it had been spiked with lots of cayenne pepper behind my back. Thanks DH for the surprise.:) Overall I liked but would use maybe a little less beer. I added rice to thicken it up which made a perfect consistency. Thanks and will try again when hubby isn't home to assist.
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Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 15, 2008
Phenomenal Gumbo! we're stuck at home with a baby and unable to eat out. But this recipe was BETTER than a restaurant's version of gumbo. I am not a very great cook, but this recipe made me one. But, I used just about half of the chicken broth. Everything else, I followed to a 'T'. I cut the veggies like it said, made the roux for almost 20-30 minute to get that light caramel color. It was very spicy, but very delicious. You must try this!
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Aim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 1, 2008
We just done eating this for dinner. It was soooooo good. I have never been to Louisiana but my husband spent a couple of years there while in the Navy. He said that this tastes like the authentic gumbo that he got in New Orleans. It is a keeper! I did make a couple tiny adjustments. We really like food with kick so I used 1-1/2 the amount of cajun seasoning and added 1/8 tsp. of cayenne pepper. We all loved it!! Thanks for the GREAT recipe.
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Cooking Level: Intermediate

Home Town: Fairmont, West Virginia, USA
Living In: Lebanon, Pennsylvania, USA

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