Excellent! Just cooked it and even my 10 yr old ate it up. Will definitely be in my recipe file

This did not have enough flavor. I used 6 cups of chicken broth, and used 1 pound of chicken breast, diced up, 1 pound of shrimp, a can of baby clams, a can of crab meat, and 1 pound of sausage. I also added 1 cup of chopped celery and used 1 cup of chopped green bell peppers (instead of 2/3). This gumbo definitely needs more flavor - think basil, a little more parsley, a LOT more cayenne pepper, etc.

This recipe is fantastic. My mom who makes gumbo for special occasions has never shared her recipe with anyone so i set out to make my own and this dish may actually surpass it. It was also super easy to make. I did however use cut up boneless chicken thighs instead of chicken parts and i also added celery to it. Thank you sooo much!

I am from, born and raised, south louisiana. So, I grew up on things like gumbo and stews. This was a very, very good gumbo recipe with the following modifications to suit our tastes and from what I had on hand. Instead of smoked sausage, I ALWAYS use andouille sausage (enhances gumbo flavor), did not use chicken or green onions. I added one teaspoon of seafood boil (crab boil), and two teaspoons of tigers sauce. I do not put thyme in our gumbo, and do not add file to the pot....I allow those who like file to add it to their bowls...Thanks so much for sharing this recipe.

Very good gumbo! Takes almost exactly like restaurant gumbo. However, mine ended up very watery. Even after I added the file powder which is suppose to thicken it, it never got to the gumbo consistency that I wanted. But it still tasted good. Definitely would make this again.

This was AWESOME!!!! I used to live in Mississippi and I have missed having good gumbo since I have been in Australia. This is FANTASTIC and well worth the time and preparation. A good cheat, though....toast your flour in the oven first and it saves having to stir constantly for 45 minutes to an hour.

I use this recipe as a base for my gumbo, I always add okra and use chicken, crab and two kinds of sausage. I add a few of my own seasonings, but the base of this recipe is great and adapts well to whatever you like in your gumbo.

This was terrific! My friend from Louisianna helped me make this, and told me instead of constantly stirring the roux, to let it sit for a minute or two, then stir, let sit, etc. I don't think my roux would have EVER turned brown if she hadn't told me this! I put more green pepper in than this called for, a can of tomatoes, used 1/2 olive oil and half veg oil, other than that, stuck to the recipe for an excellent product. One other note: My friend told me her mom makes a lot of roux at a time, and freezes it in baggies so that next time, she doesn't have to stand at the stove for so long. Thanks Merwin!

Really good, I have lived in Louisiana for 24 years and this tastes just like local food! I did make a few changes, I left the chicken in, and I added crab claw meat. I also added two cups of celery and cooked the celery with the chicken. If you can't find file powder then add 1 cup of okra.

Fabulous! I made this recipe almost exactly as it was posted with a few minor changes. I browned four chicken thighs, skin and all, I did not save the meat rather after I was finished cooking with it, I skinned and de-boned the thighs and set the meat aside with the shrimp. I also sauteed the smoked sausage then set it aside with the shrimp & chicken (this keeps the flavor from being boiled out of the sausage). I added all of the meat together at the end for the final few minutes. As far as this recipe being bland, all good cooks know that you have to taste as you cook and add more seasoning to meet your family's taste (expecially salt & pepper). I love things a little warmer, but I know that my family will only tolerate 1/8 teaspoon of cayenne in a dish like this, so that is what I use. If you want this dish spicier... add more! This is a great gumbo recipe! Thanks for sharing!

Awesome! I've never had/heard of gumbo until I found this recipe, this was the nicest stew I've ever had

I really didnt care for this gumbo it had no flavor needs to be spicier! Family likes Gumbo just not this one

My family loves this recipe. It has no okra in it like so many other recipes. Which is great, because I can't get my kids to touch the stuff, but at special occations they beg me to make this. My whole family devours it.

AWESOME!! I made this on Sunday for the NFC Championship game. It was the first gumbo I've ever made, and I was nervous because I live in Louisiana - gumbo is a big deal. I got RAVE reviews!! My husband even said it tasted like his grandmother's gumbo! That is a huge compliment! The only thing I changed was I added chichken bullion cubes to the water and I left the chicken in because I love chicken. Thanks for the recipe!

Instead of the traditional Turkey for Christmas dinner, we decided to have gumbo. This was a wonderful recipe. I tried cooking the roux as long as possible, but I was getting too hungry :) We omitted the chicken and added a can of stewed tomatoes. Delicious and authentic!

Being that I am from Louisiana and spent most of my life there, I tend to really miss the more traditional dishes. This was the first time I had ever actually made gumbo myself because I always just bought it. I couldn't believe that I was actually smelling and tasting gumbo as I know it! I followed the recipe except that I didn't have sausage or chicken. I added calamari with the shrimp. My husband liked the calamari better than the shrimp. I didn't have any file' (impossible to find here) or cornstarch at the end, but I did cut the water to 6 cups. I even reheated it the next night and it was still great.

Great gumbo recipe everyone that had some enjoyed it! thanks

Delicious dish...we enjoyed it. I couldn't get file powder so I ended up adding 2T of cornstarch to thicken just before serving.

I've made this gumbo and it is absolutely outstanding. It has a very good flavor and makes a lot of gumbo to serve quite a few people.

I made this recipe for mid-week meal at my church. It was wonderful! I made a few additions: frozen okra and wild rice. I have had several requests to make it again.