Reviewed: Oct. 16, 2004

I have tried numerous gumbo recipes, and this recipe has by far been the best! My husband is a Louisiana native, and he raves this is the best gumbo. I used a whole roast chicken from the market, which made for an easy and tender chicken. Thank you for the recipe!

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ASHA3

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Reviewed: Oct. 10, 2004

excellent recipe. i made a few changes. substituted chicken broth for water, added 1 stick of unsalted butter to the roux, and cooked the roux for 30 minutes (can't imagine 6 being enough) added one chopped yellow onion and next time will substitute 1/2 the chicken for shrimp or crawfish tails. i also overdid the cayenne and garlic a bit. used frozen okra, so i sauteed it frozen for about 75% longer than suggested. AN EXCELLENT AND HEARTY MEAL

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diamondhead

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Reviewed: Oct. 8, 2004

Great recipe! I usually roast a chicken one night, make broth with the bones, then make this soup the next day with leftover roasted chicken. Nice change from traditional chicken stew.

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Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 11, 2004

I don't like Gumbo so this is my husbands review. He said it was good and I could make it again but something was missing. He wasn't sure what it was.

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IBWHOOPED

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jul. 24, 2004

This is the best. Made a few minor changes. I used boneless skinless thighs and poached them 30 minutes. Added a quarter of an onion, chopped and sauteed along with the green pepper, etc mixture. Also used plain canned tomatoes and added about 1/2 tsp oregano. The last 5 minutes of simmering, added 24 large peeled and deveined shrimp, tails removed. Omitted the file powder

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Peach822

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2004

Delicious! I did make some changes to the recipe though. I used boneless, skinless chicken breasts, and habanero sausage because that's I had on hand. I added about 1/2 cup diced onion, and used a little more cayenne. I didn't have italian style tomatoes, so I used plain ones and added a dash of italian seasoning. The gumbo was thick enough for our taste, so I didn't add any file powder. Served it over white rice, and we loved it. I will definitely make this again.

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DHANO923

Cooking Level: Expert

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Reviewed: Jun. 18, 2004

A good springboard recipe that you can modify to your tastes (I added onion, for instance). Good on it's own too.

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GENBOLLER

Cooking Level: Expert

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Reviewed: May 10, 2004

This gumbo is excellent. Everyone to whom I have served it raves about it. It is one of my favorites. I highly recommend it.

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MARTY124

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Reviewed: May 2, 2004

excellent, fairly easy to make too. i added shrimp to the recipe, didn't use file powder because i couldn't find the stuff, and had to substitute hot italian sausage instead of andouille because of unavailablity (i live in podunk), and it still came out great! just as good the second day, too... edit: I have found file powder, and it helps with the thickening.

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TORANORANEKO

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Reviewed: Mar. 29, 2004

A real keeper! Having made this several times now, here are my helpful hints: I use 8 (not 4) cups cooking liquid, diced (not whole) tomatos, a chopped yellow onion and no file powder. I use frozen sliced okra - just dump it into a pan of boiling water, boil for 12 minutes, then drain in a colander before adding with the rest of the veggies. To make the roux in 6 minutes the oil should be barely simmering but not smoking when you add the flour then stir, stir, stir! If using frozen shrimp make sure you thaw them first, then press between layers of paper towels to remove excess water before adding to the gumbo - they act like little sponges. Lastly, use the leftover chicken liquid when making the rice. Yum!

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BRIDESTEIN

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Reviewed: Mar. 17, 2004

I made the gumbo for 3 people who actually grew up eating authentic cajun food. They said this was the real deal. Excellent!

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MAKIZE

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Reviewed: Feb. 23, 2004

Tasty! Most recipes don't call for both okra and file powder as both are thickening agents. I vary the spices a bit, like extra cayenne for a little kick. Remember if using file, add it after it comes off of the heat, it wont be stringy. I cook my roux until a dark nut brown for extra flavor. Careful though if you burn it throw it out and start again. Et toi!

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GBXPERT

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Reviewed: Feb. 1, 2004

This is my husband's favorite food that I make. The roux takes longer than 6 minutes, more like 20. I add chopped onion (about 1 cup) and several cloves of minced garlic, and don't use celery or bell pepper. I add 2 cans of "Roasted Garlic" diced tomatoes (Hunt's) Use frozen okra and simmer separately for about 20 mins. then strain off the goo. That way the okra is not slimey in the soup. I also add shrimp - the "Easy-Peel" frozen kind at the market - and I simmer the shells in just enough water to cover them, for about 10 minutes. I strain the shells out and use this flavorful broth as part of the water required. Then I add the raw shrimp in the last 5 mins. of cooking - don't overcook your shrimp or they'll be tough! I add Zatarain's Creole Seasoning to taste. Serve over hot rice. This is so good that my neighbors will come around when they smell this cooking at my house. It's work-intensive but so worth it. Leftovers freeze and reheat well.

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KIMALA

Cooking Level: Expert

Home Town: Skokie, Illinois, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jan. 22, 2004

Really Good stuff!!! However, I did make a few variations. I followed the recipe except for the following: I used two types of sausage (regular smoked sausage and the real cajun kind); I cooked the split chicken breasts on high for about 30-40 minutes until it was not quite tender; I added onion and about half of the okra the recipe called for; I made the roux in a cast iron skillet (not sure if that makes a difference!) and cooked and constantly stirred it for about 10-12 minutes; I added more cayenne for some extra spice. During the last 30-40 minutes of cooking time I placed the chicken and a pound of medium cooked shrimp in the pot, with an additional cup of the chicken stock. I added very little of the file as I had never cooked with it. I made it last night so we could eat it today but we ate some of it last night!!! It was good even without the rice!!Really good recipe, will for sure make again! Thanks

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TARSHA1273

Cooking Level: Expert

Home Town: Clarksdale, Mississippi, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 22, 2004

This was excellent! I made it a day ahead, following the directions exactly except to add 1lb of shrimp and 1lb imitation crab. Oh, I omitted the file powder b/c my grocer didn't carry it & it was still plenty thick and yummy:)

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MICHELLELD

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Reviewed: Jan. 18, 2004

Oh wow. This is sooo good. I served this to some friends and they both just loved it. I don't like spicy foods so I just used smoked pork sausage and left out the cayenne pepper. Wonderful and full of flavor. To make the roux I cook it at med high heat for 5 minutes (stir constantly) then turn the heat to medium and cook for 10-15 minutes more, until the roux is the color of an old penny. The roux is what gives it the right texture and flavor, so be patient with it. Also, I think the file powder is optional, after I added it I had no liquid left, it thickened up a lot.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jan. 13, 2004

Absolutely fantastic. I used frozen okra and diced Italian tomatoes. Tastes better the second day.

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halehp64

Cooking Level: Expert

Living In: Falls Church, Virginia, USA

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Reviewed: Dec. 29, 2003

I asked my husband to rate this recipe because I am not a true fan of gumbo and he has eaten a lot of gumbo in his days. I also used polish sausage instead of the andouille. I added white onion and green onion as some other reviewers suggested. I used Rotel tomatoes instead of Italian and added some roasted green chili peppers. I cut the cayenne in half and upped the other seasonings except the salt I must say the aroma as it was cooking in my slow cooker was wonderful. The smell of the fresh vegetables with the spices simmering was aromatherapy at it's best! I just let it simmer all day since many reviewers said it was even better the next day. I figured the longer it simmered the better. I didn't add the meat until the last hour of simmering. My husband ate his over rice and I ate mine over cornbread. My son however tasted the gumbo with rice and said it was not his favorite, so he elected to eat apple pie with ice cream. I will make this again. If I can just figure out how to get ALL the slime out of the okra I think I could become a gumbo fan.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 5, 2003

Great tasting without the file (this is used more as a thickener than anything else). Used andoille sausage and added a cup of chopped frozen onion. Added additional dashes of tabasco and Emeril's seasoning as well as some beer. Made a lot of gumbo. Was even better the next day.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 23, 2003

Excellent! Not to spicy, but then again I couldn't find the file powder at the local grocery here in Memphis.

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Dan R.

Home Town: Memphis, Tennessee, USA

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