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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Reviewed: Jan. 3, 2007

FANTASTIC!!! i also made some other additions: okra,lump crab meat,Butterball Turkey Kielbasa and some cubed pork roast and the flavor was awesome, very tasty. i have several requests to make again. thanks for the post!

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MS 2 REE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 18, 2006

Very good recipe. My boyfriend really enjoyed it. It made a LOT of food, so I will cut the recipe in half next time. I might try it with smoked ham next time.

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MELLY28

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2006

I sort of made this my own, I added 1 1/2 C of okra, lots of crab, 2lbs of shrimp about 70oz of chix broth, 4 buillion cubes, 1 green bell pepper and tons of spices. Very good! We served over rice

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TJTGIRL

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Reviewed: Nov. 6, 2006

This is awsome just as it is. I will surely be making this over and over again. Thanks for the recipe!

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TNAAS

Cooking Level: Intermediate

Home Town: Sturgis, Kentucky, USA

Living In: Napoleon, Ohio, USA

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Reviewed: Nov. 4, 2006

loved it! I omitted canned tomatoes, added scallops, crab, bellpepper... YUMMY

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WISSA3

Cooking Level: Expert

Living In: Antioch, California, USA

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Reviewed: Sep. 30, 2006

Simply awesome with cornbread. Great for a dinner party (as long as they like spicy).

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jenanddre

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Reviewed: Sep. 29, 2006

This might take a little work to put together but it is well worth it. Our entire family really enjoy it and I'm sure I'll be making it again soon.

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DBRENNY

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Coal Valley, Illinois, USA

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Reviewed: Aug. 20, 2006

Knock my socks off good! I wasn't sure how long to cook the roux. The recipe said until brown & bubbly. It never really turned brown, but I cooked for a long time...no worries though it turned out perfect! I did cut down on the chicken stock though, per some other reviews. Loved it!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Aug. 17, 2006

great recipe, the family loved it ....

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Ron & Brenda

Cooking Level: Expert

Living In: Osseo, Wisconsin, USA

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Reviewed: Jul. 15, 2006

A bit labor intensive but very tasty. It was a bit soupier than I expected so I added some more canned chopped tomatoes and some okra. I thought the seasoning was perfect, enough to make your nose run but not too hot. I'll make this again!

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Chickentarian

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2006

I really enjoyed the gumbo, but have concerns about when to add the shrimp. I added about 20 minutes before cooking, and still they came out rubbery. The beer was excellent, but I needed some more spice. But my guests thought it was the perfect heat. I'm just a glutton for pain.

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EZZY_B

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jun. 28, 2006

This is a great dish. I love spicy food, but my wife and kids aren't too tolerant of the heat so I modified for them, and it will still great. I recommend it to anyone.

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TERRAWOLF

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2006

Very good, spicy, but not too bad.

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AANTIE

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Reviewed: Jun. 1, 2006

Overall it was a good tasting recipe. I expected it to be thicker than it was. The ingredients ended up costing me more than I'm willing to spend on gumbo no matter how good it is. Also, it seemed like it was missing something; like maybe some chicken bullion cubes would have helped. I probably won't make it again to figure it out though.

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AmberJo

Cooking Level: Intermediate

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Reviewed: May 13, 2006

made this a day ahead so the flavors could marinate. It has a kick to it and turned out pretty good . shared it with family and friends. Also took the shells from the shrimp and baked them at 375 until golden brown and add them to the beer and chicken broth and cooked for 1-2 hours add alot of flavor to the broth. good use for the shrimp shells nothing goes to waste this way.

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LITESHOUSE

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Reviewed: Apr. 16, 2006

My husband, born and raised in Louisiana, and I agree that this isn't really gumbo. I followed all directions closely, but I ended up with a soup-like something. It just wasn't very good.

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2006

Good but it was sort of expensive to make and work intensive.

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LISATEACHER

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Whittier, California, USA

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Reviewed: Apr. 3, 2006

This was incredibly good. And extremely easy to make. I've made many different gumbo recipes but this was by far the fastest and easiest of them all. On top of that it was delicious. I know it's good when my son goes back for thirds and my daughter gets seconds. She doesnt like a lot of heat and she called this one "perfect" on the heat scale. I agree that it would be even better with crab and oysters added to the mix. GREAT recipe. Thank you very much.

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