The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 13, 2006
Very good, spicy, but not too bad.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 9, 2006
Good but it was sort of expensive to make and work intensive.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Whittier, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Expert

Home Town: Demopolis, Alabama, USA
Living In: Trussville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 31, 2006
I can't even count all the compliments I get every time I make this! It's fantastic! I subbed chicken stock for the beer and left out the chiles for my kids' sake. Wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 21, 2006
Wow. Very yummy. We used Eye of the Hawk beer (found at Trader Joe's) and 1/2 Tony's Creole, 1/2 Old Bay. Next time, we'll add oysters and scallops -- definately called for more of a seafood kick. Absolutely superb -- thanks for sharing. =)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 12, 2006
This was great! A word of caution, though: check the ingredint list on your cajun seasoning before making this. The first time we made it, we used cajun seasoning that was almost pure salt - it ruined our gumbo. But the second time we used a better brand and it came out PERFECT! I'm making it again tonight!
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Cooking Level: Intermediate

Living In: Evanston, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 10, 2006
Like some of the others who posted reviews, I have never made gumbo. I am thinking that this recipe is very forgiving because I am not certain that I used the correct amount of chicken broth and I didn't have the right amount of cajun seasoning so I used some Old Bay. I also added some crabmeat and oysters and extra tomatoes (diced, from a can) and it was soooo wonderful. Delicious. Perfection. This goes in the permanent file!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 6, 2006
Glad you all like the recipe. Been a few years since I worked on this one. Try adding some oysters and lump crab meat. You will love it. The recipe is only soupy until you add it with rice.
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Cooking Level: Expert

Home Town: Mertzon, Texas, USA
Living In: Burleson, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 5, 2006
A flavor explosion in your mouth! I've never had the pleasure of tasting gumbo before; little did I know how delicious and gourmet it is. I made this recipe for my father and I...he loved it. He probably served himself 4-5 bowls. Now we did things a little differently, we omitted the shrimp, played with the portions a little, added okra and one red bell pepper. We ended up taking the pork sausage out of the casing though I wish we'd left them in and just sliced the sausage (to hold flavor). I absolutely will make this again. This recipe is so versatile you can add or omit practically anything. The second time I made this gumbo, I omitted the red chiles. The flavor reallys comes from the beer and the seasonings! W-O-W!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 2, 2006
This was the first gumbo I've ever made or eaten, and I'm pleased to say, I liked it a lot! While it was a bit labor intensive, it made a terrific Fat Tuesday dinner. Couldn't find the chile peppers and used andouille (sp?) sausage, but it had plenty of kick. Next time, I'll use more meat and less chicken broth if I cook rice separatly. But with all the liquid I think it might work fine with the rice cooked right in with the gumbo. Thanks for the recipe!
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Cooking Level: Intermediate

Living In: Marietta, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 26, 2006
I liked this about four stars worth but I'm giving it five because I took it to a party where it got rave reviews. I made it just a little too spicy for me. I cooked the roux for over an hour before it got a nice dark brown. Patience is key. Also, I made changes based on what I had on hand...no shrimp, extra chicken, some leftover ham, those little smoked sausage wienies and crushed red pepper instead of fresh. It is a wonderful recipe for using what is available!
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Cooking Level: Expert

Home Town: Stuart, Virginia, USA
Living In: Bassett, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 24, 2006
i have made this to many times to remember. Everyone that tastes it can't get enough. They love the broth that it makes also.
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Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 22, 2006
This is soooo good!!!! I only made two changes - added a bag of frozen cut okra and more cajun seasoning (my husband loves everything REALLY spicy). Absolutely delicious - thanks for sharing.
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Cooking Level: Intermediate

Living In: Hallsville, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 17, 2006
Loved this! It was just spicy enough! You must add the shrimp uncooked so it soaks up the cajun flavoring. This is a wonderful gumbo served over rice with some cornbread!!!
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JJH
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Home Town: Mchenry, Illinois, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 12, 2006
This was very good. I boiled the chicken so it would be easy to shred. I used about 3 cups chicken, 1 1/2 lbs shrimp, and almost 1 lb of anduille sausage. I only used 3 (14 oz) can chicken broth. and 1 chopped red chili. For spices I used 1/8 cup OlD Bay and 1/8 cup Tony's creole spices.
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Cooking Level: Intermediate

Home Town: Susanville, California, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 31, 2006
Excellent! I had never eaten nor made gumbo before but if this is what is to taste like I am hooked! My son wanted to try gumbo so I picked this recipe. It will definately be made again.
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Cooking Level: Expert

Home Town: Columbus, Nebraska, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 30, 2006
Having grown up in the south along the Gulf coast, I have had many different gumbos, but this is the best I have ever had. It's very tasty, filling and great for a large group.
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