Reviewed: Jan. 3, 2012

I added another can of diced tomatoes without chiles. Other then that I left everything the same.

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Reviewer:

SweetNov88

Reviewed: Sep. 5, 2011

use less bell pepper

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Reviewer:

billiejw89

Cooking Level: Intermediate

Reviewed: Jun. 15, 2010

I took the advice of Johhny Y, and it was perfect!! I truly truly loved it!! So did my husband! I think seasoning it while its cooking versus at the end makes a tremendous difference. It was awesome and it looked like it came out of someone's restaurant:)

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Reviewer:

Nae

Reviewed: Jan. 7, 2010

this really is excellent!!! i also cut down the roux to about half. i think it makes a lot more than 6 servings though. my husband and i have been enjoying for the past 2 nights, each night having seconds and there's still more for tonight! will be making this quite often.

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3 users found this review helpful

Reviewer:

julieslp

Reviewed: Jan. 4, 2009

I cut the oil and floup in half. I used two pounds of shrimp and I thought that was plenty. I would add the chili powder and some spice while it is cooking instead of at the end. Overall I liked this recipe and will make it again.

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5 users found this review helpful

Reviewer:

Johnny Y

Cooking Level: Intermediate

Reviewed: Dec. 7, 2008

I had lost my receipe for this dish and had been searching all over for one that would come close. I could not have come closer with this one. It IS the best one around. Only thing that I do different is I add scallops to the dish.

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Reviewer:

butterfliesandlilacs

Cooking Level: Expert

Home Town: Posen, Illinois, USA

Living In: Danville, Kentucky, USA

Reviewed: Oct. 2, 2008

This recipe was good. I had to decrease the ingredients by half. Quick and easy to prepare, toasted garlic french roll compliments this recipe well. Served over white rice, will try pasta the next time around.

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Reviewer:

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Valdosta, Georgia, USA

Reviewed: Feb. 26, 2008

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!

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Reviewer:

Georgia Girl

Cooking Level: Intermediate

Reviewed: Sep. 30, 2007

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.

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Reviewer:

Bebe

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

Reviewed: Sep. 14, 2007

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.

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9 users found this review helpful