This is good but needs more spice IMHO. It takes a long time to make but worth it.

I've made this recipe twice now. The 1st time I followed it exactly (minus the gumbo-file because I couldn't find any). And the 2nd time I threw everything together after making the roux because I was in a rush. It was delicious both times! Serve it with cornbread on the side. Mmmmm! :)

Didn't have all the ingredients, but used this recipe as my guide when making this dish. UNBELIEVABLE!

I have never made Gumbo before, but I did this gumbo and it was OFF THE HOOK! All of my friends thought I was a bonafide master of creole cooking! Thank you so much for making this available! Now I'm going to see what other amazing recipes you have available! :-)

5 STARS ALL THE WAY!!! But I must say this the roux is the KEY, if you don't make this right you can hang it up. 1st things 1st, to get the roux the deep brown that's authentic to New Orleans style it take WAAAAAAAAAAY longer than 20-30 minutes. Lets double it, it takes 1 hour & using a wisk & constantly stirring on medium low heat. I did adjust the heat to high when starting but was stir quickly like a madman then reduce heat to medium low. A new orleans native told me the darker you get that roux the better. 2nd - YOU MUST USE FILE POWDER .... it really brings in the flavor and authenticity of New Orleans Creole taste. Now it was hard to find but you can get it at any health food store some say (Whole Foods) but I got mine down street at Sevenanda health food store. Yes this recipe is THE BOMB!! and it does take 3 hours & 40 minutes... almost 4 hours depending on how long you stir your roux, I did at least an hour & 10 minutes. Now after adding the seafood, you can remove the whole pot from the eye because the Gumbo will be so hot it will cook your shrimp, scallops, & crab meat. I didn't add my seafood till the last 5 minutes while on the stove then I removed it from the stove. Let it cooled down naturally , then put in the fridge served it w/ rice & corn muffins... EVERYONE LOVE IT!! I made a huge pot of it in my 8 quart Dutch Oven. I'm so proud this came out so perfect since it was my 1st attempt to making gumbo.

My husband is a big cajun food fan and asked me to make Gumbo for him. I followed the recipe exactly except I substituted chicken for the seafood. He loved it so much that he is now eating thirds and is smirking like a goon the whole time and flashing his eyebrows at me! Good stuff! Watch the roux like a hawk though - I burned mine the first time through!

I went cheap and prepared it without any meat/seafood (still used bacon grease) and it turned out great. My boyfriend is allergic to shellfish but one day I'm gonna cook this again with the andouille.

This was a lot of work but truly worth it! We used smoked sausage instead of andouille (as per our taste preference) and also added some chicken. The results were just delicious! I believe it is the cooking of the roux for the appropriate amount of time that makes this recipe so much better than others. We also added some cooked rice when serving. It is even better after it sits.

This is OutStanding!! I JUST finished this -- wow!! I left out the Okra - just a personal preference, skipped the crab meat and added shredded chicken. Along with that I used precooked, deveined mini-shrimp. Served over Rice. Delicious!

Reminds me of my Mima (grandma) who was Acadienne/Cajun. Sadly, we cannot find Okra or Gumbo File Powder in Quebec. I would love to know what can be use as a probably "poor" substitute! Thank you very much!