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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70 users found this review helpful

Reviewer:

Sunny D Shines

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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3 users found this review helpful

Reviewer:

cathy b. in the house

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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33 users found this review helpful

Reviewer:

Gary

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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12 users found this review helpful