This is the best gumbo I've ever had. I like to make large batches for guests and everyone has always been impressed. Often, they'll tell me later that they ordered gumbo at a restaurant and were disappointed because it wasn't half as good as mine. ;) When I make it, I use a couple alterations to suit my needs and tastes. Firstly, I make the roux with 1/2 cup cornstarch instead of 1 cup flour. I do this to make the recipe gluten-free, since I have Celiac disease. (Note for other Celiacs: make sure the Cajun seasoning you use is gluten-free.) If I don't have bacon drippings on hand, I substitute with butter, which is also delicious. I also always use fresh diced tomatoes instead of canned ones -- a personal preference. Other than these exceptions, I follow the recipe to a T and it's amazing! Try it; you'll be so, so glad you did.
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This is the best gumbo I've ever had. I like to make large batches for guests and everyone has...