A great recipe. Although did some substitutions: used 1/2 lb. turkey kielbasa instead of andouille (to lower fat content), used 2 smaller cans of tomatoes (cajun style and no-salt) which I had on hand, used more than the 4 cups of the broth (I like gumbo on the soupy side), cooked the roux much longer than 6 minutes (about 20 to get to a deep caramel brown), used 1 tsp salt (it was plenty salty already), and did not use the file (thickened already due to the okra). It made a LOT - great for leftovers and freezes fine. Next time, I think I'll cook the garlic, celery and bell pepper just a bit in oil rather than dumping them in raw - although I don't think it matters too much (I just happen to like a milder garlic taste). Also - added a few staples to the broth while cooking (celery, onion, whole peppercorns, a few sprigs parsley) which I strained out. I don't think this is critical however - would even just use canned broth if in a hurry.
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