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Reviewed: Feb. 5, 2008

I doubled this recipe for our youth group. It was a good, inexpensive gumbo that everyone enjoyed.

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shepardess


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Reviewed: Dec. 31, 2007

This is a wonderful recipe. I had only made gumbo a few times before, but this was by far the best. I actually omitted the chicken and added ham and shrimp. I also left the water out, just went with 2 qts of stock. Everyone that had this loved it. I had very little left over.

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chefwesty

	Cooking Level: Intermediate Home Town: Wellington, Kansas, USA Living In: Fife, Washington, USA
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Reviewed: Nov. 9, 2006

I really enjoyed this recipe.You can use whatever you have on hand and it comes out good everytime. I like mine a little more spicy,so I used diced tomatoes with green chilies for that extra punch. Also added corn,water chestnuts,and whole wheat flour instead of all-purpose. Love it

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oceanblues


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Reviewed: Aug. 3, 2006

This is a very rich, bit labor intensive, very delicious gumbo. The base (or rou) makes this dish special. I have also added summer squash and zucchini to make this a yummy summer garden potash.

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MAMASA

	Cooking Level: Expert Home Town: San Francisco, California, USA Living In: Columbia, South Carolina, USA
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