Reviewed: May 26, 2012

Fantastic! But do yourself a favor and don't skip the File. We found it at whole foods and it was essential.

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Reviewer:

HawleyW

Reviewed: May 25, 2012

This was the first time I had ever made gumbo. It is a bit time consuming but it is SO WORTH IT! We have saying in our house if something is good we call it "slap ya mama good" this gumbo was "slap ya granmama good" I can't brag on it enough!! The only thing I added was chicken and stone crab legs!

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Reviewer:

megan

Cooking Level: Intermediate

Reviewed: May 13, 2012

Ok, I hardly ever write a review but I had to on this one. I wanted to make gumbo for my mother in law for mothers day. I found this recipe and made it a day in advance. Everyone Loved it! They go to New Orleans and said this was the best Gumbo they have ever had! I'll be hanging on to this recipe, thank you so much for sharing it!

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Reviewer:

Kevin777

Reviewed: May 7, 2012

I have made a lot of gumbo over the yrs and this is the best!

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Reviewer:

Navycwo

Reviewed: Apr. 25, 2012

My husband loves this gumbo, making it worth all the effort. Thanks for sharing the recipe!

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Reviewer:

Rhodes95

Reviewed: Apr. 19, 2012

This gumbo is amazing. It took me about four hours to complete but it was oh so worth it. It had been ab out four months since we had left New Orleans and my wife and I were craving the food. This did the job.

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Reviewer:

Bad93ex

Reviewed: Apr. 14, 2012

Thank you for sharing your family recipe. It was my first time cooking Gumbo and everyone loved it.

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Reviewer:

vivian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Thomasville, Georgia, USA

Living In: Blue Island, Illinois, USA

Reviewed: Apr. 12, 2012

Good..but a lot of preparation. Feeds a lot.

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April

Reviewed: Apr. 7, 2012

Well worth the time and effort. Very rich, pour over cooked rice.

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Reviewer:

Caleb'sCooking

Reviewed: Mar. 29, 2012

Awesome recipe! First review ever, but this was so good I feel I have to express how delicious it was. It wasn't quite as thick as I was expecting it to be but I'm glad. I used beef broth from a smoked brisket, probably added some good flavor. Also baked the roux in the oven to make it easier. Never tried this method, takes a bit longer, but worked wonders! No burning.

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