Very Easy and Good! I like to use a mix of chicken, sausage and shrimp. I always add a pinch or two of sugar to the sauce. It's a nice balance with the spice. Everyone I have ever served this to loved it!

REVISED REVEIW Go Saints! Yes I'm from Nawlins myself and this is a good recipe except this way too much roux.That's the amount I use to cook a gumbo for 8-10 people!Try 1/4 that amount and brown it to a light tan color or even darker. Otherwise the end result will be way too floury and thick. I like to used chopped fresh tomatoes, especially in summer. I also add a little dry white wine. If you don't use Cajun seasonings add salt, black and red pepper to taste.PLUS chopped fresh basil and 1/2-1 tsp thymne. Adjust seasonings to taste after the ingredients have a chance to marry. Put your favorite Cajun Hot Sauce on the table.

I love to look for different recipes and this was a big hit, even the leftovers. I substituted cajun seasoning for the salt and chili powder and used only half the tomato paste. I had so much sauce that I refrigerated half of it and made a chicken, sausage and okra gumbo with it a few days later. Just as tasty.

it was good it had too much of a tomato flavor for me and was a bit salty.

It was excellent. A lot like my mom used to make. Served over white rice as my last hurrah before starting low carb diet. Added a little Frank's hot sauce on top. Yum!

I really liked this recipe,but the tomoato paste made it a little sweet for me. I also used white wine and Knorr chicken broth powder and it made this great!

I made this for someone else...as I absolutely detest seafood...BUT this person LOVED it! I used melted butter for the roux instead of oil, figured it would make it more flavorful. Used 2 kinds of pepper, paprika and tobasco sauce (my friend likes it HOT), didn't have any celery. Had to use lots of water in order for it to not come out pasty. Used frozen shrimp, worked out nicely. I cooked them a bit in some olive oil and garlic paste before transferring them to the main pot. Makes a LOT of stuff!

This recipe is absolutely delicous and very easy to make. It smells wonderful while cooking, I now take it to parties and it is always gone! My children even love it. We are Louisiana natives and we say thumbs up!

I reduced the servings and still had way too much sauce. Otherwise, this was quite tasty, but I may keep looking.

First, I found that it was a huge amount of roux so the liquids needed to be increased dramatically. I added a can of tomato sauce, a bit of sugar and probably about 4 cups of shrimp stock I had in the freezer. I didn't use the rotel tomatoes because I have small kids who don't appreciate spicy stuff so I added basil and thyme along with a can of whole tomatoes (squished). But cayenne to taste at the table is the remedy. One thing I like to do with the shrimp shells and leftover veggie scraps (onion skin, garlic skin, bell pepper ends, etc) is to throw them all in a stock pot with water and cook to make the above shrimp stock. Salt to taste or else it tastes like dishwater.

This just tastes too good to be healthy. It's even worth the prep time!

I have cooked this recipe several times. It is excellent. I add a little Tobasco for our taste. It is great reheated also and even better the second or third day!

Was ok...kinda pasty, probably won't make again.

Tastes better than it looks or smells, was populare w/my co-workers, but I thought it had a floury taste.

Wow! Sooooooo yummy! I didn't have 3 pounds of shrimp so I added some chicken breast also... It made so much we ate it all week! And believe me, it was so good I didn't mind one bit ;) I will make this a regular meal.

I enjoyed this recipe and have made it several times for different family members. I didn't have 3 lbs of shrimp so I added some smoked sausage. It was yummy!

i served this at a dinner party, people either raved or didnt like it. not because it wasnt good but because it was to spicey for the taste buds. As a person who loves spicy food i gave two thumbs up!!!!!