Reviewed: Mar. 16, 2009

This was a pretty easy, basic gumbo recipe and was delicious. The addition of eggs is something new (and very french) and gave a new take on the traditional gumbo. My only advice is to make sure your cook the roux perfectly...it can ruin your recipe if not!

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Reviewer:

ashleyf

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Reviewed: May 9, 2008

For anyone who has not made a roux before, heat the oil and flour over LOW heat--the recipe does not specify---but you need to be careful with the hot oil and adding water. Mine was a little too hot and almost bubbled over. All warnings aside, this was an excellent meal. The eggs were delicious and used in a way that was new to me. I did substitute broth for the water.

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