Reviewed: Mar. 9, 2008

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!

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Jennifer

Cooking Level: Expert

Home Town: Hammond, Louisiana, USA

Living In: Plaquemine, Louisiana, USA

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Reviewed: Mar. 6, 2008

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

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Diane

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Reviewed: Feb. 22, 2008

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!

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Reine333

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 10, 2008

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!

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Gr8 Recipes

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Reviewed: Feb. 9, 2008

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.

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pdizzy

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Reviewed: Feb. 6, 2008

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!

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Har

Cooking Level: Expert

Home Town: Overland Park, Kansas, USA

Living In: Littleton, Colorado, USA

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Reviewed: Feb. 6, 2008

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.

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Rita and Tim

Cooking Level: Intermediate

Home Town: North Highlands, California, USA

Living In: Converse, Texas, USA

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Reviewed: Feb. 5, 2008

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.

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DeAnn

Cooking Level: Expert

Living In: Magnolia, Texas, USA

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Reviewed: Jan. 26, 2008

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.

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jan. 3, 2008

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!

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spicytexan

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Reviewed: Jan. 3, 2008

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.

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Marilyn

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 6, 2007

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!

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TsukiKarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Dec. 4, 2007

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!!!

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Kristi

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Reviewed: Nov. 27, 2007

I married into a cajun family and they say this is the best gumbo they've ever had. I don't add the okra ( a sin in some states, I know!) but it is a wonderful recipe that is better the next day. Thanks so much!!!

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CINDYNETTLES

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Reviewed: Nov. 19, 2007

This is the best recipe ever!!!! I have to give the recipe out to guests whenever I serve. Just a few changes. WOW--1/4 Cajun seasoning is a bit much for me. I cut back to1/2 this amount. I also leave off the 2 TBSP fresh red chile peppers. If your guests need some heat...give them the Toncy Chachere's Creole Seasoning... let them heat it up! I add about 1/2 cup to 1 cup of okra. What is gumbo without the okra!! The secret really is in the roux. While it is a pain, you need to stir the olive oil and flour for a good 30-45 minutes to get a dark brown roux. That makes it the best of best! Yum, yum.....I just ate some and my mouth is watering again!!!!! Serve over rice and with some sourdough bread. Make you slap your ...well somebody!

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Belinda

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

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Reviewed: Oct. 29, 2007

Maybe I did something wrong, but this Gumbo was almost nuclear in terms of heat-- be careful adding the 1/4 cup. I like hot foods, but this was a bit much. I used Emeril's creole seasoning. The roux was nice, overall the sauce looked great, but I should have cut down on the spice. Still give it 4 stars because I think a Spicy Gumbo lover would have thought this was the bomb.

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rigsbychris

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Reviewed: Oct. 27, 2007

My husband and I made this together - he worked on the roux which came out perfect for our first time, I used a cajun spiced sausage and removed casing, it re-heated great - my son liked it even better the next day - made a lot and will freeze some for a quick meal when temps get colder

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Hailey's Grandma Lisa

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Iron River, Michigan, USA

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Reviewed: Oct. 15, 2007

Thanks for a great recipe. Living in west Texas, shrimp is too expensive here so just added more sausage and chicken. I also added okra and a jalapeno. Also, I wilted all my veggies before adding them to the roux mixture. Very comforting food.

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Oct. 13, 2007

My family loved this, however it was a bit too spicey for me, but I still enjoyed the flavors. I used 2 quarts of chicken broth as recommended by other reviewers and I think the amount was just right. And I added some okra.

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Reviewer:

MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Oct. 9, 2007

I had never tasted Gumbo, so I had no idea how this recipe "should" taste. That said, this recipe produced something quite delicious! It was a little bit salty, I think next time I will use less cajun seasoning, but it was still really, really good. THank you, thank you, thank you!

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