recipe reviews for:

Merwin's Shrimp Gumbo

“This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.”

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Reviewed: Feb. 14, 2013

the amount of time needed for this recipe is very well worth it! i served this over brown rice & it was absolutely amazing. i was hoping to have leftovers, but the pot is empty! i made a few minor changes: adding 1 cup diced celery; using 8 cups chicken/shrimp stock instead of 8 cups of water; i also couldn't find file powder, so i made a larger amount of roux to thicken using 1/2 cup oil, 1/2 cup butter & 1.5 cups flour. will definitely be making this many, many times in the future!!!

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lainam11

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Reviewed: Feb. 13, 2013

Delicious!

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braniffb13

Cooking Level: Intermediate

Reviewed: Feb. 4, 2013

Made this for the superbowl party. WOW Not a drop left and this made a huge pot. Decided, like others, to leave the shrimp out and have sausage and chicken gumbo. SO good. Thanks Merwin for a keeper. This will be a go to for parties. It is such fun to cook with friends and family. We had a party in front of the tv and in the kitchen!

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Boo22Babes

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jan. 7, 2013

Very good. I made it with chicken Andouille. Sauteed sausage with onions, celery, peppers while making roux. Transferred all to a slow cooker on low for 6 hours which switched to low until I got home. Stirred in file powder and served over brown rice. Perfect!

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burkie

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Vicksburg, Mississippi, USA

Reviewed: Dec. 17, 2012

This was excellent! I used Andouille sausage and added a little chopped celery. I also used 4 boneless chicken thighs and left the meat in the gumbo. Sho-eeee GOOD!

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DuRod

Cooking Level: Intermediate

Home Town: El Campo, Texas, USA

Living In: Ingleside, Texas, USA

Reviewed: Oct. 28, 2012

I didn't include the chicken parts and skipped a few ingredients I didn't have, but it turned out great still! I seasoned it too my liking so it wasn't bland or tasteless AT ALL. Thanks for the recipe!

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Kismet

Reviewed: Oct. 27, 2012

I LOVE THIS RECIPE!!! I've tried a lot of different Gumbo recipe's on here but this is my top favorite! I live in New Orleans and every time I go visit my family in California they always ask me to make it for them. IT'S A BIG HIT IN MY FAMILY!!!! :)

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mama504

Reviewed: Oct. 14, 2012

I have made this recipe twice. The first time I tried a baked roux (without oil) & did not like it so I made it again tonight, following the directions. While I think the general recipe okay, I have a couple of problems with it. First - I made my roux in an enameled cast iron pan and after 45 minutes it had barely changed color. After reading through some other recipes I turned up the heat to medium & stirred constantly until it reached the right color. This worked better for me. The bigger problem was that the flavor was a bit wimpy. I ended up adding 2 packs of Trader Joe's low sodium chicken broth concentrate and 3 tsp of cajun spice with 1 tsp of salt. In the end we liked it. I would make it again with these changes...

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tacomacooks

Reviewed: Sep. 17, 2012

OMG Good!

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Cooking Level: Expert

Reviewed: Sep. 11, 2012

Great recipe! I haven't made gumbo more than once and this was a great one! My boyfriend said 'Where has this been all his life'... I did add some okra, and celery for the "trinity" seasoning, to compliment the green pepper and onion and make it more authentic. Also put file powder at the end before serving. Yumm! thank you so much:)

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