Reviewed: Feb. 3, 2013

This is a winner with everyone. I skipped the worcetershire sauce and I'm sure it wasnt missed. Chicken base instead of the beef bouillon(all I had) and smoked polish sausage in place of andouille (couldnt find). Crab meat was 15.99 lb so I skipped but I kept everything else the same. The roux took about an hour but I was chopping veggies and stirring it in between so it wasnt bad but I'm sure it made the difference. I used frozen okra so I skipped the step where you cook seperate in vinegar. I just threw it in near the end. Added shrimp at the very end. I had to use a 28oz can of crushed tomatoes cause I didnt have any other and I really thought the whole thing was great. Couldnt find file powder, I have no idea how it would have made this any better.

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Reviewer:

Hapygrl

Cooking Level: Intermediate

Reviewed: Jan. 28, 2013

Unbelievably delicious! Glad one reviewer said it took 70 mins to get the roux the right color -- mine took 60mins,and then did continue to darken for another 10 mins. It was perfect. My advice, before you start your roux get comfy, a cold beverage, turn on some music and be prepared to stand in one spot stirring for an hour -- uninterrupted. Otherwise, I followed the recipe to a tee (which pained me because I never follow recipes or measure), but given the rave reviews I figured I'd try "as is" first and then monkey with it next time. Pulsing the vegs in the food processor was a good step that I almost skipped because I actually like chopping and I only pull out the food processor for big projects -- glad I used it because it made the vegs a perfect size and consistency. I used a spicy andouille plus all of the tabasco and the heat was perfect -- didn't steal from the flavors at all. This was absolutely delicious and I'll definitely make it again!!

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Reviewer:

Lisa83068

Reviewed: Jan. 27, 2013

This recipe is certainly worth the effort. Just enough heat and abounds in flavor! I used crabmeat but didn't spend the extra $$ for lump crab :(. Next time, I would certainly use a striper or swordfish to replace the crabmeat. Thanks for sharing your family recipe.

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Reviewer:

thepetalpusher

Reviewed: Jan. 24, 2013

This was the best gumbo ever. We attended the Seafood Festival in Biloxy, Mississippi in 2012 and tried the gumbo contest with 24 vendors and the first one we tasted was really good but this recipe was the best. I used artificial crab instead of crab meat but everything else was used according to the recipe. I thought I would have a problem finding the gumbo file powder but we found it at our local Publix. This makes a ton and perfect for Super Bowl Sunday.

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Reviewer:

bert9313

Reviewed: Jan. 22, 2013

Never had gumbo before (I've had canned "gumbo", which isn't very good), and I made this because I wanted to try real gumbo. WOW!!! Is all me and my husband had to say! It is so tasty!!! He didn't mind the spice at all, and he hates spicy food! Only note is that, I hadn't realize just how much this makes!!! Someone said they double this recipe... Yikes! Without doubling it, the recipe completely filled my soup pot which is a good 10quarts! Ate it everyday for a week and still had some to freeze! That's not a complaint, just realize this is meant to be made to serve a lot of people, not just a couple. :) God Bless ~Amy

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Reviewer:

godssoulsinger

Cooking Level: Expert

Reviewed: Jan. 15, 2013

This is definately a keeper and definately better the next day!,

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Reviewer:

nogood cook

Reviewed: Jan. 9, 2013

I'm making this for my daughter and son-in-law when they come visit, she went to culinary school, he is a chef at a french bistro, I have no doubt that I will impress them both. Everyone should try this with a dollop of potato salad...for some reason, the combination works. Thanks for sharing your family's recipe. It's really great!

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Reviewer:

eclipser

Reviewed: Jan. 9, 2013

I made this for New Year Day and used the largest pot I have [my turkey brining pot] and followed the recipe almost to the letter with a few riffs.Was under added pressure to produce in that my Father in Law is from Mississippi and over half of my wife's extended family are from Louisiana.Was some head scratching when it was decide the guy from Pennsylvania[ME] was in charge of Gumbo.After extensive research I chose this recipe a fateful choice because it was a TOUCHDOWN!The only significant adjustment worth noting was I used Portuguese Sausage mainly because the price of andouille in absolute terms cost more than the Snow Crab legs[happened to be on sale].Don't know why andouille cost so much in Los Angeles.Also added finely chopped carrots;as said before mostly minor riffs;poached my chicken in broth,etc The Roux was critical all my Southern "Cousins" were amazed and let me know if the Roux is wrong color it's wrong :-0 but it was beyond even my inflated opion of my skills,like you my mother was such a talented cook. Chef thank you very much for sharing your family recipe more like a family treasure.. Warmest Regards "Brother Hungry"

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Reviewer:

Brother Hungury

Cooking Level: Expert

Home Town: Mc Donald, Pennsylvania, USA

Living In: Long Beach, California, USA

Reviewed: Dec. 31, 2012

bes gumbo recipe i have tried. Thank you

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Reviewer:

brittney

Reviewed: Dec. 30, 2012

One of the best recipes I've ever found online in any category. I used real butter instead of bacon grease for the roux, and halved the shrimp and substituted chicken (which I briefly sauteed before adding to the soup at the same time as the sausage). Other than that, I followed the recipe pretty much verbatim, save for doing the herbs and spices more to my taste. It takes time to make, but it is so worth the wait! My son and my girlfriend, who have a limited tolerance for spicy foods, both loved it, and adding a little extra hot sauce to mine put it right where I like it without overpowering the other flavors. Kudos to you for the fantastic recipe! I will definitely be making this one again!!

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