Reviewed: Oct. 12, 2009

This was a huge hit with my family. It was spicy, but not too spicy and had a wonderfully rich flavor. I used frozen okra, since that's all I could find locally and it worked out great. Others have mentioned boiling the okra. I sauteed mine for a good 20 minutes or so, until it wasn't sticky. Because I was feeling lazy, I used a rotisserie chicken and stock I had on hand. I think I'd like to add shrimp to this the next time around! This recipe is going into the "keepers" file!

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astanton

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Reviewed: Sep. 25, 2009

Made this using chicken sausage & frozen 'gumbo starter mix' veggies -- also some quartered corn cobs... was very YUMMY!! Still lacking some seasoning... hubby & I added lots of red pepper flakes

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3Scorpios

Cooking Level: Expert

Home Town: Milan, Michigan, USA

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Reviewed: Sep. 25, 2009

The only thing I did differently was use kielbasa instead of andouille. I didn't have any. It turned out wonderfully anyway. My family loved it!

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BOBBIBRIDGERS

Cooking Level: Expert

Living In: Newport, North Carolina, USA

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Reviewed: Aug. 28, 2009

Love this recipe just the way it is.

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DeniseJ

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Reviewed: May 3, 2009

This recipe is a good basic starting point for a gumbo. We prefer stock-based rather than roux. The thing to remember about gumbo is that whatever you have to put in, well, that's what goes into the pot. That a gumbo. We use chicken thighs for this recipe - and we don't make a roux. The andouille is a 'must have' for this . . . nothing like it . . . and chicken thighs make a good stock. The file' is a 'must have' as well. If you can't find andouille or file', please contact me.

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Barbara

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Reviewed: Apr. 20, 2009

I found this recipe a few years ago and I've made it regularly since. Time consuming, but worth it. It makes a lot and I've made it ahead to take on trips and such. I use about 3/4 lb each shrimp & scallops in place of 2 lbs of the chicken. I have a hard time finding andouillle so I use italian turkey sausage and it's fine. I do cook the roux for 25 - 30 minutes and I think that's essential for the flavor and it wasn't as difficult as I'd imagined. I don't care for okra but I did use it the first few times feeling it wouldn't be "authentic" w/o it, but it's sort of a pain to de-goo it first so I eventually cut it out and it's been good w/o. I only began using the file the last couple of times and I like it - I do add it after I turned the burner off. I reduce the cayenne a bit, maybe by half, because I'm a bit of a sissy w/ the heat. Other than that the seasonings are perfect for me. This recipe is very versatile and forgiving - Love it!

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lpritchett

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Reviewed: Mar. 12, 2009

Pretty good, but needs more meat. I couldn't find andouille and I short cut the chicken. My first attempt at the roux burned, but the second attempt was fine. Got it to peanut butter color on a low-med temp. I used frozen okra, which I dumped in at the end. Couldn't find file powder either. I made hush puppies to go with it. I wouldn't have wanted it any spicier. Time consuming, even with my short cuts. Definitely would make it again.

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MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

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Reviewed: Feb. 25, 2009

Really great gumbo! Wouldn't change a thing!

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Swest

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Reviewed: Feb. 24, 2009

THIS WAS GREAT, I SHOULD OF USED A LITTLE MORE CAYENNE PEPPER.(MY FAMILY DOESN'T DO HOT)

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TBROWN035

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 22, 2009

I think this is a great gumbo! I changed the vegetable oil to L-A-R-D and crisped some pork jowel in it for more flavor. I took out the pork jowel and just follwed the rest of the recipe. The lard and rendered pork jowel [rather than vegetable oil] is the bomb!!!

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Don

Cooking Level: Expert

Home Town: Martinsburg, West Virginia, USA

Living In: Whitestown, Indiana, USA

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Reviewed: Feb. 22, 2009

This is my second review - I took the advice of other reviewers and boiled the okra. HUGE MISTAKE! The okra was still slimey when I drained it and basically fell apart. Stick to cooking it how the recipe calls for which is the way I did it the first time and it works. Not sure why I tried to improve on something that didnt need improving on. 1st review - Wow! This is fantastic. I used frozen okra, and boneless chicken breasts. I also put 6 chicken bouillon cubes in the water. Hubby and kids loved it!

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ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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Reviewed: Feb. 18, 2009

I've only had gumbo once before and it was at a cajun place in Santa Barbara so I do not know what authentic gumbo tastes like. Taking that into account, my family really liked this recipe. I made it as stated and I used "fresh" andouille sausage. I had read somewhere that andouille by definition is smoked but for some reason this one was not. (bought at uli's at pike's market) I even found the file powder at world spices near pike's market which I was ecstatic about b/c it was hard to find at local chain grocery stores. Anyhow, we did find it a bit spicy so next time I would tone it down maybe 1/4 of what it asks for but that is personal preference. It makes a lot so if two people are eating it, be prepared for lots of leftovers. I would recommend adding the okra last, maybe even the next day if you are making it a day ahead. It fell apart by the time we ate it the next day as I made it ahead of time. The roux took about 25 minutes to darken a golden brown. Next time I will darken it more to a milk chocolate color. I'm making it for a mardi gras party next week so hopefully it will go over well with the crowd. Thanks for a great recipe.

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THEARK

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

I don't know...maybe I did something wrong, but this recipe was very bland. I now regret not looking completely at the other members' ratings and suggestions before trying this.

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Meka

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Reviewed: Dec. 15, 2008

My husband liked it, but it lacks the more traditional dark roueax...might try to modify it next time to make it more authentic.

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Jellybean

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 27, 2008

Took this to a party and everyone asked for the recipe - didn't have any leftovers to take home. Will definitely make again and again. Will try to get file powder for next batch. I added one lb. of cooked, peeled shrimp at the end. I also cooked frozen okra (couldn't find fresh) in separate pot and drained before adding to the gumbo. The amount of spices added was perfect!

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Billie Jo

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Reviewed: Oct. 13, 2008

This was an excellent recipe. Even for a first time fixing a roux it came out better than expected. I did encounter a few problems. Andouille sausage was not to be found here in Raleigh, N.C. I used kiebasa instead, and it came out great.Also, fine powder is hard to find. Our neighbors had some so it worked out ok.The prep time is more than 10 min, but whatever time it takes it is well worth the effort. Be sure to make it a day in advance. The flavors need to mingle.

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2 B's in a Pod

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Youngsville, North Carolina, USA

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Reviewed: Aug. 10, 2008

can't even tell you how many times I've made this recipe since finding it - totally awesome gumbo! ( Okra grosses me out, so I don't add that, LOL!)

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CINDYNETTLES

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Reviewed: Jul. 29, 2008

I demonstrate sausage on weekends and so had lots of Cajun andouille sausage on hand. I added shrimp and some crab meat and it was good, not as good as I remember eating in New Orleans. I will make it again however.

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wizardofoz.com

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Reviewed: Jun. 23, 2008

Excellent - I can not wait to try this with the File powder!!!

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 29, 2008

My husband for years has sworn that he does not like gumbo. I made a batch (sticking as close to the recipe as my personality allows me to). He not only had a second helping, but when he met a gentleman from Louisiana the next day, bragged that his wife made the best gumbo! Excellent Recipe!!!! Thanks, now I can enjoy homemade gumbo again!!

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AUDREYSMOM

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