This recipe was okay...wish I could say more. I wanted to give it a shot, as a switch from the way we normally cook gumbo... But, sorry but still believe the roux is key to a perfect gumbo in our home. For those that have never made a roux or gumbo, please try this method: use equal parts canola or vegetable oil and flour (we use 3/4 cup)... on medium low heat, constantly stir oil and flour in cast iron pot or magnalite pot...NEVER leave it, and NEVER try to rush it... Stir until the roux becomes a color of a penny or mahogany color, and then add your onions (2 chopped yellow) and green pepper, with a teaspoon minced garlic. Also, we don't like the consistancy of chopped celery, so we use whole stalks for flavor. Also, boil your chicken night before, and debone to have ready if you like. We use a whole cut up chicken or whole chicken, drain it and use tbe broth for gumbo. When making the gumbo Do NOT cook the COOKED chicken that long in your gumbo!... as others have said, nor the shrimp! After sauteing your veggies, and adding your broth, then chicken... allow to cook for about 30 minutes on medium low heat...add shrimp (and fresh parsley :) and allow to cook another 30 minutes.
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