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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Sheila L.

Cooking Level: Intermediate

Home Town: Fairmont, West Virginia, USA

Living In: Lebanon, Pennsylvania, USA

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Reviewed: Aug. 31, 2008

The flavor was excellent. It had a good amount of spice without any burning sensation. I only put 1 quart of chicken broth in, as I didn't have enough room for more. I used all home grown tomatoes, 2 red hot chili peppers, and 2 green peppers.

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Chocaholic

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 24, 2008

Crazy about this recipe, made it for our dinner on the grounds for my local church and received rave reviews! Next time, I will take note of using too much chicken stock since it can make the gumbo too salty. Thanks for the recipe.

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bs83cook

Cooking Level: Beginning

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Reviewed: Aug. 18, 2008

I am generally pretty versatile while I cook, so I had to give this a shot. My partner is from Louisiana and loves gumbo. I saw this and thought "she'll most definitely love it." It was a hit with her. One bite of it, and she instantly fell in love. The flavors all balance each other out and are most definitely a taste of the south. Most excellent!!!

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Campisi

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 15, 2008

I reviewed several of the gumbo receipes on this site, and I followed this one more than the others. However, I chose to do the roux with 1/2 cup butter and 1/2 cup flour. It cooked beautifully, darkened nicely and wasn't oily. I also used Andouille sausage (it's a must). 6 cups of chicken broth(low sodium) was plenty. You don't need to cook the chicken separately, I simply added it with vegetables and it cooked fine. I used 4 cloves of garlic, added a red bell pepper and one chopped jalapeno pepper, along with the other vegetables. I used 1/4 cup of Cajun seasoning, 2 tsps of red pepper sauce, and a tablespoon of file powder at the end (a must). My husband went nuts over it (we like spice), served it over white rice.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Aug. 13, 2008

I'm from New Orleans and now live in Atlanta GA. This gumbo reminds me of home. I did take the advice of some others and used 3/4 cup each flour and olive oil. When I made it previously as the recipe was written with 1 cup each flour/olive oil, it was way to greasy and I had to skim the excess oil, but not this time. so 4 stars due to the excess greasiness.

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TNJ1333

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 10, 2008

Very good recipe! I use almost a full bottle of Guiness stout and that flavor is to die for! Love it!!

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MissyH

Cooking Level: Expert

Living In: Odessa, Texas, USA

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Reviewed: Jul. 31, 2008

This gumbo is so good -- I must admit that I've been eating it for breakfast as well as for lunch and dinner since I made it. I made one substitution: cajun sausage for the pork links. I ended up using only 1/4 of the roux the recipe calls for, which makes the soup slightly thickened with a lot of flavor. Good news is the gumbo is delicious and I have roux leftover for the next batch.

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Price

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Jul. 30, 2008

wow! this was our first gumbo and it turned out SO good. we added okra cuz its a personal fav. this is a great hearty meal that packs some flavor. served with corn bread.

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CleverGypsy

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

OMG - absolutely bulet-proof recipe! I was first-timer in gumbo making, it came out so beautifully. You can add more vegetables, prawns or chicken broth to adjust the desired thickness and flavour. Have to admit, needed to triple the amount of cajun spices for extra "kick". Green fresh prawns are better, but tried with frozen ones, not too bad either. If you do not try this recipe - you will miss a lot...

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Alexandra

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Reviewed: Jun. 29, 2008

This is the absolute best gumbo I've ever made. I cut back a bit on the chilies and the water for personal preference, but the flavor was phenomenal.

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Stephanie Lilly

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: May 28, 2008

Awesome! I've made this gumbo three time now, and it's always a hit! I let the roux darken for about 30-35 minutes before adding the garlic. My friends and I love SPICY food, and this gumbo definitely has a kick with the Cajun spices. Great!

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JB

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Reviewed: May 18, 2008

We cooked this gumbo for a large group at camp and it was delicious. We got rave reviews. We served it over white rice. Everyone wanted seconds and thirds AND copies of the recipe. Well done!

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Cindy

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Reviewed: May 11, 2008

I made this for a friend and he payed $20 for a small bowl, it's awesome!

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witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: May 8, 2008

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.

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MSCHACHLE

Cooking Level: Beginning

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Reviewed: Apr. 14, 2008

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!!!

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LilLisaB

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Hallsville, Texas, USA

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Reviewed: Apr. 12, 2008

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!!

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ChristineD

Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA

Living In: Viola, Illinois, USA

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Reviewed: Mar. 24, 2008

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!

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ColoradoPat

Cooking Level: Expert

Home Town: Atlantic, Iowa, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 16, 2008

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?!

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MaddieLC

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 15, 2008

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!

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