Meh. This certainly wasn't "toe curlin" good, but it made for a decent meal nonetheless. While this tasted fine, the consistency was WAY off! Gumbo should be thick, not soupy! I considered cutting back the amount of liquid as many reviewers suggested, but after reading Lupe's comments, I didn't. Yes, if serving over rice, some of the liquid WILL be absorbed, but only SOME of it. Even after filling our bowls with a heaping mound of rice, it felt as if we were eating mildly spiced soup. If I make this again, I'll DEFINITELY cut the liquid back and add a LOT more spice. Having said this, I did make one substitution which likely led to my gumbo being mild. After searching TWO grocery stores (including a specialty one that usually carries a wide variety of produce), I ended up with a poblano chile that I ended up roasting as Lupe suggested in his review. I SHOULD HAVE gone with my gut and purchased a jalapeno instead (the poblano was VERY mild).... My final change was to add a couple small cans of lump crab meat to my gumbo (I was a tad short on shrimp), but I don't think it was worth the extra expense. NOTE: DO NOT cook your shrimp for 20 minutes!! Add them the last 5 minutes or so (this will keep your shrimp from overcooking). Served with cornbread, macaroni salad and the rest of the Shiner Bock beer that went into our gumbo. :) Maybe this will become your go-to recipe, but I'm gonna remain loyal to YoYo. Her gumbo is the best I've tried on here so far. Thanks anyways, Lupe! :-)
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Meh. This certainly wasn't "toe curlin" good, but it made for a decent meal nonetheless. While...