Reviewed: Mar. 7, 2008

This is a great tasting recipe! I used the chicken stock created when I boiled the chicken and vegetables (in place of the water). And I also added one 14.5 oz can of diced tomatoes.My family loved it!

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Randy F.

	Cooking Level: Intermediate
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Reviewed: Dec. 27, 2007

I "test drove this" this recipe and found it exceptional! The second time around I decided to modify it a little using some Christmas dinner leftovers. I didn't have any chicken, but had One pound of smoked pork and beef sausage.Added 6 med. potatoes, 2 onions diced, 4 pieces celery, 4 carrots,and the following spices. 1 Tbl.sp. chili powder, 1 Tbl.sp. Cayene, 2 Tbl.sp. garlic, 4 bay leaves,salt and ground pepper to taste. I followed the directions by Kara. Great!! This is a keeper!! Thanks Kara for sharing!

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Darrol J. Unruh

	Cooking Level: Expert Home Town: Buhler, Kansas, USA Living In: Fredericktown, Missouri, USA
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Reviewed: Dec. 5, 2007

i tuned this recipe up by using red beans to thicken the soup up a bit. then, added gumbo file, okra, and some tony chacherie. after that it was so good it made me wanna slap my momma! it was so good! cher!compraw!

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red*please


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Reviewed: Oct. 10, 2007

I made this for the first time for some friends yesterday, and it was a sensation. Even my British friend who had never even heard of gumbo, said its was "fantastic". I adjusted things slightly as Jenna advised. I boiled checken according to recipe, kept broth for simmering. I added Old Bay to my roux, added the chicken (shredded), and the rest of the ingredients together, covered and simmered for 30 mins. Served over rice. Word has already spread to other friends. I think I may have created a monster. Thanks from a novice!

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Michael_Angelo


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Reviewed: Aug. 27, 2007

I made this without the chicken thighs. I browned the diced chicken breasts in olive oil, and added the onion and bell pepper. I let it all simmer for about 45 mins in total (threw the shrimp in about 15 mins from the end). It turned out great - very satisfying and flavorfull. Thank you! - but the recipe needs to be much clearer on how to make the roux, and 2 1/2 hours of simmering time is completely excessive.

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Nov. 20, 2006

I had messed up another recipe and was looking in 'allrecipes.com' for a way to rescue our dinner, and used this as the basis, and it worked out fine and we're still married. Instead of using water for the 2nd part of the recipe, I used a box of low sodium chicken broth to good effect, coming out with a nice, thick, gravy-like liquid. I also didn't have shrimp, so didn't need to use the final hour of simmering (after all, the initial 40 min. of boiling plus the next 1 1/2 hrs. more than cooked that fowl) but did add already cooked rice (Chinese leftovers, what can I say?) to the chicken and sausage until the rice was thoroughly reheated. Probably should have just reheated the rice and put the dish over that.

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MartyP


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Reviewed: Nov. 14, 2006

The gumbo was great but I changed a lot about the recipe to get it that way which is why I rate this 3 stars. I did boil the chicken with the onion, bell pepper and salted water. However, I only used two large chicken breast halves with the skin. I only boiled it for about twenty minutes. I took out the chicken, pulled off skin and bones. I put the skin and bones back into the pot and allowed to boil for another 20 minutes. I shredded the chicken. Then I drained the broth but reserved it (its chicken broth, I'm not throwing it away!) I made the roux and let it turn a deep reddish brown. I then added the chicken, sausage, onions & bell peppers and I used the broth I had made instead of water. This got and thick. I then added the shrimp, seasonings and I added a ton of Old Bay Seasoning! Its very good, I'm eating right now on top of steamed rice!

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Jenna

	Cooking Level: Expert Home Town: Baltimore, Maryland, USA Living In: Sacramento, California, USA
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Reviewed: Sep. 29, 2005

Taking other's advice, I browned my chicken, set it aside made the roux(cook & stir flour & butter until light brown) added veggies plus 2 garlic cloves, let them cook a few minutes then added chicken, sausage and broth let cook 40 min add shrimp cook 1 hour. Delish!

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mistyc

	Cooking Level: Intermediate Home Town: Chittenango, New York, USA
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Reviewed: Apr. 25, 2005

This is great. My wife does not like anything remotely cajun/creole. She ate this up. It is not what I think of when I think "gumbo" but it is very good nonetheless. I put my chicken in a turkey fryer and boiled it on high heat for about 30mins. Deboned and tossed it in my roux. I simmered for around 40 minutes and it was done. I did not do the lengthy simmer time. I used crawfish instead of shrimp. I put those in at the end after doing a saute with cajun spice. Wife wouldn't eat it with the tails(or shrimp) so i did it that way and put them in my alone. Served over rice. It was great. The family (kids included) say its a keeper. Thank you for the recipe! I think next time I may toss in some oysters :)

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SPEARFISHER

	Cooking Level: Expert Home Town: Demopolis, Alabama, USA Living In: Trussville, Alabama, USA
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Reviewed: Oct. 30, 2004

Delicious I added eggs to some of my servings, very rich meal as most gumbo is

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ILIKEFOOD1


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Reviewed: Sep. 20, 2004

The cooking time is to long. The chicken becomes very stringy after 1 1/2 hours on low and then you add shrimp and cook an additional 1 hour. Talk about tough shrimp. Then the directions didn't explain about making a roux. I took mine to a mohagany color; which took an additional 20 minutes.

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CFELDHAUS

	Cooking Level: Professional Living In: Cincinnati, Ohio, USA
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Reviewed: Jun. 25, 2004

I had left over sausage and left over chicken in the fridge. Found this recipe, scaled it for four servings instead of eight and made it for dinner...delish! I used chicken stock instead of water and added some garlic powder to the roux. As I have a toddler in the family, I halved the amount of cajun spice. I thought I had shrimp in the freezer but found bay scallops instead. I think almost any combo of meats would work. This recipe is a keeper for those fridays when it's time to clean out leftovers in the fridge.

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CARINAB


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Reviewed: Dec. 5, 2003

Didn't have file powder. Added hot sauce, cayenne and cajun seasoning. Also used chicken broth instead of water. Served over brown rice. Makes a lot. Was good but I will stick with my own recipe.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Nov. 9, 2003

This is not creole gumbo. The secret to ceole gumgo is the roux. It has to be very dark, reddish brown. If it is not brown enough it changes the whole taste and it is not creole gumbo!

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NITALPHILLIPS


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Reviewed: Oct. 14, 2003

Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added spices. Great over white rice.

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JJMILANICH


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Reviewed: Jun. 22, 2003

Fantastic!

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DUNGANNON


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Reviewed: Jun. 22, 2003

This was great. I can't believe I forgot to debone the chicken before making the gumbo!!! Nobody cared though, it was THAT good!

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dani

	Cooking Level: Expert Living In: Castro Valley, California, USA
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Reviewed: Jun. 22, 2003

being from southeast Louisiana I can say that I have eaten most every type of gumbo..except this one. It takes the taste of shrimp and adds chicken to it. It was a nice change and my family loved it.

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SABABIN


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Reviewed: Jun. 22, 2003

Now this recipe will become a regular feature at our house! DELICIOUS!!!!

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FIREKITTY


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