Reviewed: Jan. 15, 2012

Excellent recipe!! Like another reviewer I used beef stock which saved time. Also added chopped collard greens, salmon, shrimp, oysters, salmon and swai - couldn't find catfish but it still turned out great!

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Reviewer:

SONYAM

Reviewed: Oct. 19, 2011

I pan fried my catfish pieces in some oil and creole seasoning, then added them to the soup in the end. This fixed the "boiled fish" problem and it turned out delicious!

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Reviewer:

Cara

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

As written, I'd give it three stars. I've made this twice. The first time, I followed the recipe judiciously, and I found it a bit bland for my taste. The second time, I doubled the amount of bay leaves, red pepper flakes, and thyme. I cut the salt to 1/2 tspn. and added a tablespoon of Tony Chachere's Cajun seasoning. Also, I don't know where they sell diced tomatoes in 8oz. cans, so I, of course, substituted a 15-1/2 oz. can of fire roasted toms and was quite pleased with the outcome. I'll make it again using my changes.

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Reviewer:

zxprof

Reviewed: Sep. 1, 2011

I made this for my family using Swai fillets. When I did an ingredient search this was one that came up. I also had 3 beautiful tomatoes that needed to be eaten so this recipe fit the bill. I used a 12 oz. frozen veggie mixture of onion, celery, and bell pepper and steamed it then added to the soup. Because I have two small kids I didn't add the hot sauce, but I did add the red pepper flakes. This recipe was a bit out of my comfort zone but the whole family really enjoyed it. I added 1/3 cup rice when I added the fish and it was perfect. When I checked it 15 min. later the rice wasn't done and the gumbo was very thin. I mixed flour and water to thicken it up. That was what this recipe really needed. The flavors are great. I would definitely make this again.

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Reviewer:

HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 28, 2011

This is excellent!!! I thought the spices and the amount of veggies are well balanced. Very pleased and will make this again. I did leave out the celery (only because I was out) and I cooked the veggies in a little bit of water instead of the oil to cut out the fat.

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Reviewer:

Misty Smith

Cooking Level: Beginning

Living In: Lebanon, Missouri, USA

Reviewed: Mar. 8, 2011

Not the same without the roux.

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Reviewer:

AngieHomemaker

Reviewed: Mar. 5, 2011

Great way to use frozen okra. The tomato in this cuts any sliminess the okra might have when thawed. My husband and I loved it.

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Reviewer:

Sherry

Reviewed: Feb. 7, 2011

Made this with 20 oz of shrimp instead of catfish. Very good, but need to reduce the salt a bit to 1/2 to 3/4 teaspoon.

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Reviewer:

chefskimnal

Reviewed: Nov. 12, 2010

This was tha bomb!!! The only thing I did different was use half shrimp and half catfish because I had a taste for some shrimp that day. I also used 2 cups of beef broth instead of the bouillion and water combo. But man, this was good! It froze well too; I reheated a frozen bowl of soup about 3 weeks later and was amazed again at how tood this was. Tons of veggies, so you definitly get a serving or two of your daily requirement. Very flavorful and rich!

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Reviewer:

Dianna

Reviewed: Jun. 9, 2010

I made this for the wife and I two nights in a row! I did chnage the fish each night however. First night I used shark steaks, and the second, swordfish. It was really good. One more deviance, was the hot sauce. Fred's Red Hot instead. AND I will add, do not use 2 hot sauces- learned that lesson the second night. Was a little TOO adventurous. GREAT and EASY. Thanks!!

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