Reviewed: Sep. 15, 2009

Made this dish tonite, but added shrimp, and andoullie sausage and had to add some extra hot sauce to make it authentic like down south spice. Very good recipe though, thank you!!

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seejayman420

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Reviewed: Sep. 3, 2009

Down in South Louisiana we do tings a lil dif'rent Sha! We NEVER use a prepared creole or cajun seasoning mix. We ONLY use Andouille sausage & to make the roux we use bacon fat or butter NOT oil. Our TRINITY veggies are always fresh, NOT FROZEN, and a CAST IRON DUTCH OVEN is a MUST to cook in. Dar ya go Sha, try it dis way n you will dance!!!

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Sunny D Shines

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Reviewed: Aug. 18, 2009

Very yummy. I skipped the chicken and used grilled spicy chicken sausage and fresh okra and tomatoes from my garden. Thanks for sharing!

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cathy b. in the house

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Reviewed: Aug. 11, 2009

Good gumbo recipe. I used fresh veggies and my own seasonings (cayenne, oregano, thyme, etc.). I also recommend using andouille sausage and searing it in a pan before adding it to the pot. Also, saute the okra to "de-slime" before adding to the pot. Lastly, making it a day in advance is a great idea for any gumbo.

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Gary

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Reviewed: Jul. 31, 2009

I saw no one had reviewed this and just had to give credit where credit is due. THIS IS SOOOOOO GOOOOOOD!! made it last night, didn't have any onions (oops) so i had to use onion powder. also subbed creole seasoning and cayenne for cajun seasoning. Doesn't really take very long (as gumbo goes) so thats a plus. my wife is from the south (US)and said it was as good as any she had ever had. Maybe she was just being nice, but still, 5 stars, man.

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