Reviewed: Nov. 25, 2012

This is a great recipe, but I confess to altering a bit.. I sautéed the onion, pepper and fresh mushrooms prior to making the rioux. I also roasted the chicken which gave an additional depth of flavor to the dish. I also added roasted red peppers and about one cup of wine. This is a keeper!

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Reviewer:

Murry

Reviewed: Oct. 28, 2012

I only tweaked this recipe slightly to make it a little spicy .... and it was fantastic!

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Reviewer:

bsmdl

Cooking Level: Intermediate

Living In: Canton, Ohio, USA

Reviewed: Oct. 12, 2012

i thought this recipe was missing something. it wasn't super flaorful and didn't really taste like a gumbo to me. it certainly wasn't bad in any way, but it was just so-so. i don't think i'll make this again, although it was very easy.

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Sep. 24, 2012

THIS WAS A GREAT QUICK GUMBO RECIPE. I ADDED ANDOUILLE SAUSAGE AND OKRA TO IT. IT TURNED OUT DELICIOUS!

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Reviewer:

Quitta

Cooking Level: Expert

Living In: Snellville, Georgia, USA

Reviewed: Sep. 20, 2012

Very good! Was tempted to add chicken broth as others but in the end found it wasn't necessary. Once it simmers the liquid comes out nicely. Adding broth would have made it too soupy IMO. One thing I did that I think really gave it a lot of flavor was cook the chicken with Emeril's Essence (homemade). Used a heaping tablepoon's worth. Very impressed with how it came out.

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Reviewer:

afraines

Home Town: Cincinnati, Ohio, USA

Reviewed: Aug. 26, 2012

Really good! I added sliced celery, sliced about 5 fresh okra pods from my balcony garden, added a teaspoon of red pepper flakes, added sliced chicken andouille sausage links (2), omitted the sugar, salt, and the mushrooms. Served this over instant white rice (it's all I had), but it was delicious. M said "good, but needs more meat and less veggies" (he's not a fan of "food that my food eats") but he made do. Thanks, SMFLRN.

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