Reviewed: Feb. 6, 2010

I made this recipe twice. The first time I followed it to the T. It was pretty good. Second time I made following changes and holy gumbo what a difference. Firstly, I used chicken breast(bone/skinless) with drumsticks (no skin) and the broth was great. For the last step I added the drumsticks with bone in stew. YUM! It's a treat for folks that like drum stick. Great flavor! Go with the diced tomatoes. Whole tomato and paste dominated all other flavors. Cook roux on low heat (NOT MEDIUM) and constantly stir. Boil okra for about half hour if too slimy. Shake dry in colander. I used frozen sliced okra (not whole). Worcestershire advice was a plus(1 tsp) and made big difference. After simmering for an hour I added medium shrimp with tail and half an onion diced. Yellow bell pepper was great advice as well. If you DON'T like spicy go easy on the cayenne. Have fun with this and GO SAINTS!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CNI1210

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2010

Made this for New Years Eve-wasn't impressed. All I tasted was spicy-nothing else.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JACQUEDIANNE

Cooking Level: Expert

Home Town: Cuyahoga Falls, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2009

I have lived all my life (45 years) down the bayou and I have eaten many, many different chicken gumbos. I have never tasted or even heard of putting tomatoes in a gumbo.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Josie_James

Cooking Level: Expert

Living In: Raceland, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2009

Love this recipe! I've never made gumbo and this was so easy. I took the advice of another reviewer and used diced tomatoes instead. I also substituted yellow pepper instead of green pepper (yellow is so much sweeter). I also used boneless skinless chicken breast and thighs instead of bone in. Added a can of chicken broth to the first step to enhance the flavor since it was without bones. Great recipe, will make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jolena74

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2009

I had excellent results but take issue on a couple of items in the recipe: 1. I see no point in pre-cooking the okra and did not do that, and 2. thank goodness that I had the foresight to just add 1/2 t. cayenne to start with. That was a gracious plenty, and I am a lover of spicy food. Instead of chicken alone, I used chx boneless thighs and two smoked turkey wings and some smoked turkey stock that I had on hand, frozen. I doubled the gumbo file, and it was still pretty juicy, but that didn't matter or detract at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooks4Fun

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

Substituted Chorizo sausage for Andouille and it turned out unbelievable. The gumbo actually tasted its best the next day when we had it for left overs. All the flavors came out to play and it was great. All the TLC put into it really helps!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BillsScheduleCooker

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2009

Liked this one! I used a stick of butter instead of oil. Used frozen okra and just threw it in, didn't seem slimy to me. I'd never tasted Andouille sausage before and considered subbing with smoked sausage, but it really gave the dish a nice spicy flavor. Added some shrimp.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JEST

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

astanton

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

3Scorpios

Cooking Level: Expert

Home Town: Milan, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BOBBIBRIDGERS

Cooking Level: Expert

Living In: Newport, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2009

Love this recipe just the way it is.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DeniseJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Barbara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

lpritchett

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2009

Really great gumbo! Wouldn't change a thing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Swest

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2009

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TBROWN035

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Don

Cooking Level: Expert

Home Town: Martinsburg, West Virginia, USA

Living In: Whitestown, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

THEARK

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Meka

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Andouille Gumbo

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!