Reviewed: Aug. 5, 2007

This is EXCELLENT gumbo, and was a hit for our party. I added more sausage and shrimp than what the recipe called for and will add even more the next time we make this -- perhaps double. We had quite a bit of stock leftover relative to the amount of veggies and meats. This is a keeper!

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Sharnjean

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Reviewed: Jul. 28, 2007

EXCELLENT! This is my husband and step-son's NEW FAVORITE RECIPE!

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Ingrid

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Reviewed: Jul. 9, 2007

Great recipe. Made it exactly as it says. But I would scale back on the celery. Use 4 stalks instead of 6.

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JLVOLLMER

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Reviewed: Jul. 6, 2007

This is an excellent recipe, flavorful and spicy without setting your mouth on fire. I don't like too hot, just full of flavor. This does it. I only have one problem, doesn't call for okra. I added that myself. :)

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Dani

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Reviewed: Apr. 24, 2007

Knee slappin' good!! I lost my gumbo recipe that I got when I lived in New Orleans... so I was worried I would never find one that was as good. This recipe came very close and was wonderful. I didn't use pork and added lots of chicken, shirmp and orka. Yum

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SOPHIAMARIAN

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Reviewed: Mar. 9, 2007

Great recipe. If you're making gumbo, you need to at least add okra. I also put in crab meat like everyone else. I also halved the olive oil and it tasted the same. Very easy to make too!

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Billy

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Reviewed: Mar. 4, 2007

Awesome! I have never made gumbo, but this was easy and good. I kept it on medium in the crockpot for a few hours and the flavor really intensified in just those few hours. I may cut back on the cajun seasoning next time -- a bit too salty or maybe try a low sodium sausage.

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NURSEARS

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Reviewed: Feb. 23, 2007

I made this for some friends for Mardi Gras night last weekend. It was easy to make (I doubled the recipe, but used the original amount of Cajun Spice). It was such a big hit, that my friends all took some home, and asked for the recipe! I highly recommend it to anyone. I served it with dirty rice (just the packaged kind), and when I was putting away the leftovers that I got to keep, I added the rice to it and it was fantastic!

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Laurie Wood

Home Town: Salinas, California, USA

Living In: Ukiah, California, USA

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Reviewed: Feb. 21, 2007

I have to admit - I was skeptical about this recipe. I am used to adding my onions and other veggies directly to my roux and cooking them down a bit before adding liquid. I was afraid that, with this recipe, the onions would still be crunchy when it was time to eat - but this did not happen. I followed the recipe exactly as given (except I used only 1/2 bunch parsley). The only reason I gave this recipe a 4 star instead of 5 is because the 'gravy' was a bit thin for our taste. But this gumbo certainly did pass the 'taste test' for our Louisiana family!

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kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Feb. 20, 2007

A tasty dish! I browned chicken thighs in olive oil, then added the sausage. I drained the meat on paper towels, and deboned the chicken. I made the roux in the same pan, incorporating the drippings. After adding 2 1/2 quarts of stock and one Yuengling Lager, I added the veggies (including okra), chicken and sausage back to the pot to simmer. About five minutes before serving, threw in the crab meat and shrimp, which was all it took to cook the shrimp perfectly. I probably won't wait until next Fat Tuesday to make this one again!

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JENNASEA

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Reviewed: Feb. 18, 2007

Oh my goodness that was good!!! Just made this tonight. And it is yummy! Made a few changes based on the other reviews: I used 5 cups of broth at first but it was too thick so I added another cup, I also used butter instead of olive oil to make the roux, which may count for the extreme thickness, not sure. I didn't use chicken but added more sausage, crab and ocra. also I used a can of tomatoes instead of the roma ones. Even with all the changes it turned out great! I will definitely will make this again for sure!!

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Madison

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Boulder Creek, California, USA

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Reviewed: Feb. 12, 2007

SPICY AND DELISCIOUS! I thoroughly enjoyed this recipe as did my other three dinner guests. My only "complaint" is that it is more watery than I like my gumbo to be, so I will probably use 2 quarts instead of three, but the recipe was excellent.

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New2Cook

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Reviewed: Feb. 4, 2007

Fabulous!! A Super Bowl party hit - thanks for the great recipe. I added okra and crab meat, otherwise followed the recipe. I have not made gumbo so I was not sure if I was supposed to skim the fat off the top or not? I did and it was still great. Thanks.

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SUGARJO

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Frisco, Texas, USA

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Reviewed: Feb. 4, 2007

This was very good. Once my roux browned I transfered to my slow cooker and continued with the remaining ingredients. I only used slightly more than 2 quarts of bouillon, was perfect and do believe 3 quarts would have been way too much broth. I used all bouillon and no broth actually. The 'Better Than Bouillon' brand of chicken bouillon is the best I have found. Used 1/8 cup of McCormick' Cajun and 1/8 cup to Tony's Creole, one dried red chili pepper and one green chili pepper seeded and vein removed, then minced. I also added okra. What works best for me is to sautee the okra in olive oil until it is no longer 'sticky', this method takes the 'slim' out before adding to the gumbo. I only cooked the shrimp 10 minutes after turning my cooker off and it was perfect.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 2, 2007

This recipes is delicious! I only put 3 cans of broth like suggest, used lite sausage, added crabmeat and okra. YUMMY!!!! Thank you for the recipe.

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Toni

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Reviewed: Feb. 1, 2007

This is a favorite among my friends and family. Love to make a large quantity and freeze some for later. Delicious!

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Kelly D

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Reviewed: Jan. 19, 2007

INCREDIBLE! I have been making this for a couple of years and someone always asks for the recipe. This time I used Rotel and Andoulle sausage...I'm waiting for the rice to cook right now, and have already had a bowl of gumbo without it.

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SINGLETON165

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Reviewed: Jan. 17, 2007

made this new years! great hit! nothing left 4 2nds!! making again tonight!!

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ANDREA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 17, 2007

My 3yo ate this. That by far is an accomplishment!!!! I did take the advice of others. I cut the chx broth to 3 cans. did not have roma tomatoes so i used 2 cans of diced plus about a cup of crushed tomatoes. i also added crabmeat, i would not recommend wasting money on lump meat, in the end its not lump anymore. i did not add the shrimp with the other meats (for 20mins due complaints of them being rubbery). I waited until it was done, turned the pot off, then added the shrimp, stirring occasionally. they were done and perfect in about 10-15mins. this also served as my cooling time. This is definitely a keeper!!!!! oh yeah if don't have sweet onions on hand use reg onions and 1 1/2 teaspoons of white sugar.

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DITTY319

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Reviewed: Jan. 15, 2007

This gumbo recipe was excellent. I made several modifications to make it a gluten free recipe and it didn't change the flavor at all, which does not always happen when cooking wheat-free. I also boiled the chicken first, and added some of the chicken broth, in addition to one bottle of Ramapo Valley GF beer. I used a 4-bean flour cup of flour and again, the grainy texture of those flours only enhanced the roux. This recipe makes more than 10 servings, but you'll wnat to eat this time and time again throughout the week. Thanks for a great recipe.

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Pam

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Boudreaux's Zydeco Stomp Gumbo

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