Reviewed: Apr. 15, 2012

Great! But only used half the cayenne pepper!

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Feb. 21, 2012

My husband said I should open a restaurant and serve only gumbo! I used 6 boneless breats (we like white meat) and did what others suggested....boiled the okra so it was not slimey and the very best helpful hint was to spread the flour on a cookie sheet and cook it at 400 degrees for an hour, stirring every 15 minutes.

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Donna

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Reviewed: Feb. 5, 2012

My children love this gumbo. The girls aren't big spice lovers, so they add extra rice because they can't resist the flavors. My boy on the other hand always asks me to make extra sausage to add to his gumbo. My husband & I love the flavor with the bonus of a quiet dinner. The kids are too busy to talk.

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Cooking Level: Expert

Reviewed: Jan. 21, 2012

This is the first time I have made gumbo and was pleasantly surprised. It was spicy but we loved it.

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goopittermom

Reviewed: Jan. 7, 2012

had never had Gumbo but my husband asked for it, so I found this recipe. used hot lnks instead of Andouille and added onions. Other than that followed the recipe. was a lttle afraid of the okra when I saw how gooey t was but it turned out amazing! I am now a fan of Gumbo and this recipe is a keeper!

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jaimie

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Dec. 14, 2011

The only problem with this recipe is that is never last long. I think I have made a dinner and a week's worth of lunches and it's all gone in days!! I don't use the file powder and I generally saute the okra for nearly an hour.

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hepmom

Reviewed: Dec. 12, 2011

As a Cajun, this is a Creole Gumbo. We Cajun's don't put tomatoes IN our gumbos. It's okay, but not by any means good. The roux is thin and not enough to make a true gumbo, very soupy. NEVER add file to a cooking gumbo, it turns stringy. File is ALWAYS added to bowl of rice THEN gumbo is ladled over rice. So recipe is fair to middling. Much better recipes available, even on this site.

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atasteofcreole

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Dec. 11, 2011

This is pretty authentic. I suggest that you omit the thyme and basil, saute a whole onion with the pepper and the celery. Add a good 2 tbls of worcestershire. You cannot make a roux in 6 minutes. 1/2 hour minimum. Going to try the roux oven method as another reader suggested. It's hard to get andouille here, so I use keilbasa and a pinch of cayenne.

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beezus

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Woodbury, Connecticut, USA

Reviewed: Oct. 27, 2011

It tastes very good. But to me, it tastes for like jambalaya then gumbo. I followed the recipe exactly.

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Reviewer:

DIEM

Reviewed: Oct. 22, 2011

Am always asked for the recipe when I serve this to someone who has never tried it before. I use shrimp instead of chicken and cut back some on the amount of oil for the roux. Delicious!

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