Reviewed: Jan. 10, 2006

Wow!! I had never made gumbo before because I always thought it would be too difficult . . . but this recipe completely change my mind. It was easy and delicious . . . my husband and I loved it!!

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JEWELEDMOON

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Reviewed: Jan. 6, 2006

Oh wow, was this yummy!! When I told my husband I was going to try and make this recipe, he rolled his eyes at me (I'm not known to be a good cook). I found this recipe easy to make and it smelled wonderful while cooking. When my husband tasted it he exclaimed "This is GOOD!!". He also requested that I make this a part of my "regular" meals. We really enjoyed it, and so did my 4.5 year old daughter. I couldn't find file powder anywhere so I just bought some cajun seasoning and sprinkled it in. This recipe is definitely a keeper and I will surely be making this over and over again!!!

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LRD1974

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2005

This was wonderful! It was time consuming but well worth it. This will be a great cold night dinner but living in Houston we don't get many of those. Thanks for the recipe.

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Kelly011465

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Nov. 18, 2005

Verrrrrrry good Everyone makes some change. Mine was, I used 2 chicken bullion cubes and 2 bay leaves in the 12 cups of water,I had no file powder used "OLD BAY" but other reviews used none at all. I counldn't find Andouille but used Hillshire polish sauage Other wise this is a must try dish, better the next day,if there's any left

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AZRON101

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Reviewed: Nov. 12, 2005

EXCELLENT!

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Ed and Diane

Cooking Level: Intermediate

Home Town: Massapequa Park, New York, USA

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Reviewed: Oct. 16, 2005

This was great! The only thing I did differently was not add the file powder-I believe that if you have okra, you don't need file-at any rate, it was great. I'm from Louisiana so I know my gumbo! I also just used a hot link sausage-they don't sell andouille where I live.

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Ilovetocook

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Rustburg, Virginia, USA

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Reviewed: Oct. 7, 2005

Good stuff... I love a food full of flavor. I don't have okra so I use a can of corn. And Andouille sausage isn't easy to come by in these parts either. I use spicy Italian sausage...a nice substitute if I do say so myself. I make my own Reux. I found some store bought File powder too...very nice. They make it just that much more authentic. Now everyone thinks I'm a great cook!! This stuff is awesome.

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GEOMESKIN

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Pierre, South Dakota, USA

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Reviewed: Sep. 20, 2005

My boyfriend is an avid cajun fan, and because of work, goes to New Olreans all the time (well, before Katrina). However, I made this, and he said it was BETTER than what he usually has there! I did boil my okra about 30 minutes instead of sauteing it.

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KDBUNGARD

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Galveston, Texas, USA

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Reviewed: Sep. 4, 2005

Excellent recipe. My husband & I just loved it. Will definitely make again & again.

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KCAM0703

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Reviewed: Aug. 2, 2005

Very Good. I made a double batch of this gumbo for a Super Bowl party and everyone raved. Leftovers freeze well. Will make again.

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Judi-I

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Reviewed: Jun. 13, 2005

This was my first attempt to make gumbo. We have always enjoyed it out. It is amazing! I couldn't find andouille sausage so I used a pkg of each spicy and sweet sausages and a bag of chicken breasts. I cooked my roux 25 minutes until it was really dark brown and I think that is where the flavor comes in. Didn't use the File powder did use the Okra but didn't get the purpose of it for it didn't seem to add much flavor it was my first time using it. Frankly it was gross. But will make this recipe again. My Brother in Law requested it for Christmas dinner! It's a keeper! Thanks for submitting it!

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Piglet

Cooking Level: Intermediate

Living In: Mineral Point, Wisconsin, USA

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Reviewed: May 13, 2005

I have made this at least ten times and everyone I serve it to loves it!

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DANIELLEVINCENT

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Reviewed: Feb. 6, 2005

This one is a keeper! It smells great bubbling on the stove during the Superbowl and everybody loved it! My only suggestion is to cut back on the cayenne or maybe leave it out altogether. I put in the full teaspoon and my wife and kids complained it was too spicy. I realize it's gumbo, it's supposed to be spicy, but I usually put hot sauce on everything and didn't find myself wanting to add more. This is still an outstanding recipe!

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DIVERDANZ

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Reviewed: Jan. 28, 2005

thanks Christine for this excellent recipe, I get requested to make it all the time!

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FALCOUORDA

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Reviewed: Jan. 23, 2005

Delicious gumbo. I modified it a bit (looking for a low cal dish). I used 4 cups chicken broth instead (used in lieu of reserved chicken boiling water), 4 boneless chicken breasts not chicken parts (boiled in water). I used 1 stick of butter instead of oil for the roux. I omitted the file powder (gumbo is very thick without it). I added one large onion & 1 Tablespoon of Old Bay seasoning (it was a bit bland without it). I estimated the calories on the whole dish to be around 3117. A heaping 1/2 cup white rice + 1 heaping cup gumbo would be around 385 calories. I figure you will get a minimum of 11 servings from one batch of gumbo.

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BAMATT

Home Town: Pelham, Alabama, USA

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Reviewed: Jan. 13, 2005

Very good meal.

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DUNPHYB2000

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Reviewed: Jan. 13, 2005

I am from Louisiana and I have eaten better gumbo but it was not bad. A few of you are saying the okra was very slimy. This is because you must boil your okra in a seperate pot with lots of water for about an hour before you put it into your gumbo. Also using frozen okra is not as slimy to begin with. Chop one medium yellow onion and add at same time as other vegetables. Be very careful of when making your roux(the flour and oil mixture) it can be very tricky. If you burn it throw it away do not use it, your gumbo will taste burnt. Also do not cook your roux with the top on. It is a very delicate thing. Roux may be purchaseable at your local grocer depending on where you live. Good luck!

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SPREADHEAD

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Reviewed: Dec. 17, 2004

Absolutely yummy and so easy. The only things I changed was: Used 4 large boneless chicken breasts and boiled it in 9 cups of water; used Louisiana hot links instead of andouille based on what my local market had available; decreased fresh okra to 1 lb. and sliced before I sauteed them. Thanks Christine!

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JADESTAR

Cooking Level: Expert

Living In: Diamond Bar, California, USA

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Reviewed: Dec. 13, 2004

I liked this, and I don't even like okra! I used kielbasa instead of andouille sausage, and it tasted great. Also instead of boiling the chicken, deboning it, and saving the broth, I went the easy way: cooked boneless skinless thighs in a skillet and a little oil, and used chicken broth instead of the cooking liquid. Worked great. I also put in 2 cans of tomatoes, since we prefer a more tomatoey gumbo. Didn't use file powder, and it was plenty thick after simmering in my crock pot on hi for about 4 hours.

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ADREE

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Reviewed: Nov. 22, 2004

This was really good. Not as spicey as I thought it would be. My only changes were to use diced tomatoes and I used a cheap brand of cajun sausage. I don't know if frying the okra first really makes much difference, I might cut this step out the next time I make it.

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DEBMCE4

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