This recipe would be great but for a few things. For one thing, the name needs to be changed. It should be Creole Style Chicken Gumbo. For another, Worcestershire and soy sauces need to go. And, please, NO sugar. Mushrooms and chile peppers are okay. Those things do actually grow in South Louisiana and could realistically be in a gumbo, though Cajun gumbo is more likely to have the peppers. Also, please don't sprinkle with filet powder. That ingredient really doesn't taste all that good and its only purpose is to somewhat thicken the gumbo -- not needed here unless you leave out the roux. Then, it should be stirred in at the end, just before serving. Also, even though celery was not originally in Creole gumbo, it has been for so long now that it is pretty much expected. And yes, definitely add more liquid. Gumbo is a soup, not a sauce.
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This recipe would be great but for a few things. For one thing, the name needs to be changed....