Reviewed: May 17, 2012

This is SO GOOD. I changed it to a pescetarian version, so I used tofurky sun-dried tomato sausages in place of the pork sausage, and I used salted vegetarian bullion in place of the chicken broth. I also used habanero powder in place of the chile peppers, and used half of the cajun seasoning that the recipe calls for. I also obviously didn't use chicken. Oh, and I used dos equis as my beer. The result was a DELICIOUS spicy, very well-rounded gumbo. It was a bit on the soupy side, which I like, but if you want a thicker soup I would maybe use 2 quarts of broth instead of 3. Can't recommend this recipe more!

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vallincl

Reviewed: May 14, 2012

Excellent!

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Maksim's mom & dad

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Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

Reviewed: May 6, 2012

Followed the recipe exactly and found what others said. Too soupy and had to add more meat. Gumbo was just ok. Lots of work and not sure if the outcome was worth it.

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Elizabeth

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

Reviewed: May 1, 2012

Num, num! This recipe was the first time I have ever tried gumbo or Cajun food. I made it twice because a friend of mine who lived in Louisiana for a while asked me to make her some more :) The main change I made the second time was less oil in the roux - I cut it to 1/2 cup. The flavor was as good or better and I didn't have to skim a ton of oil off the top. I had to use dried red chiles, but it still tasted great!

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RosieC

Cooking Level: Intermediate

Living In: Hutchinson, Kansas, USA

Reviewed: Apr. 28, 2012

WOW... Made as the recipe was written... perfect blend of spices. not too hot not bland either. loveded it and will make again

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Angi

Reviewed: Apr. 2, 2012

Let me start by saying, this was my first time having and making gumbo. I did not really know what to expect, so I just followed the recipe exactly. My advice; toss out the directions for the Roux and do some research if you are like me and have not made one before. From my understanding you need to heat the oil FIRST, then add the flour, stirring constantly until reaching the desired color. Another thing that is lacking is what shade of brown, a Roux can be anything from a light brown to almost black. I would also double the sausage, chicken and shrimp. That said, it was actually tasty, though I am fairly certain that my roux was done wrong.

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Squee

Reviewed: Mar. 28, 2012

If I could give 10 stars here, I would. This recipe is AMAZING! I have served it multiple times and everyone tells me that it is the best thing they have ever eaten. I do go easy on the spice though...half McCormick & half Tony's.

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keh5662

Reviewed: Mar. 14, 2012

I am prefacing this by saying I've never had gumbo before so this was my first time. It may have be that I just don't really care for gumbo...I thought the flavor was just ok. I definitely had to add tabasco sauce. I cut the recipe in half and it still made a giant pot of gumbo. Neither myself nor by husband really thought much of the dish so I'm not sure what to do with the leftovers that I've frozen.

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may2mac

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Mar. 10, 2012

Substituted jalapenos for chilis. Didn't use celery. Added shrimp last minute. yummy

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Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Humble, Texas, USA

Reviewed: Mar. 3, 2012

I eat the chicken and sausage gumbo soup from Campbell's and was so excited to make the real thing. I made it exactly as the recipes specified (minus the shrimp) and I did not care for itl. WAY WAY too much oil and too much creole seasoning. I ended up draining all the liquid from it and serving it over rice to kill some of the overpowering taste of it.

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