Reviewed: Jan. 16, 2012

We added hot sauce, water, vegetable bullion and left out the sassafras. The gumbo was wonderful.

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Reviewer:

_snoops_

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Reviewed: Dec. 4, 2011

I did not add the file powder either!

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Reviewer:

Jen

Reviewed: Jan. 8, 2011

This recipe needs a lot of adjustments, but it's an okay place to start. Agree no file; but we did add some thyme. And used celery instead of mushrooms. As well, at lest two cans of vegetarian broth or you won't have a gumbo but a mushy stew. Added a pretty dark roux and served with short-grain brown rice and fresh chives. Next time will use more onion, pepper, celery for that large amount of okra. Oh, a little tomato paste won't hurt, but will try double diced tomato--no paste. UPDATE: Second time no tomato paste--huge improvement. Soaked okra in milk and it made the texture perfect. Went for a slightly darker roux and that nailed it. Added shredded chicken for the meat eaters in the family.

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Reviewer:

Eileen Schwartz

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Nov. 8, 2010

I love all of the ingredients in this recipe! However, this combination does not make what I think of as gumbo. It was thick and pasty - I added more liquid. I did not add the File because they would just make it pastier.

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Reviewer:

MFKRENSON

Home Town: Shelbyville, Tennessee, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 13, 2010

This recipe was pretty good. I did make some changes based on other reviewers. First, since other people thought it tasted too much like tomato paste, I only added 3 ounces tomato paste and then 3 ounces tomato sauce. I added 1 cup of vegetable broth along with the tomatoes, and then I added a second cup of vegetable broth along with the roux. I left out the file powder completely. I also added about 1 teaspoon creole seasonings. Overall, it was a pretty good recipe and I will probably make it again.

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Jennifer

Cooking Level: Intermediate

Living In: Westlake Village, California, USA

Reviewed: Dec. 22, 2009

I am not sure what this dish is, but it is not gumbo. It appears to be some kind of thick stew. I think in the future if I want to make a veggie gumbo, I will use one of the traditional recipes and just substitute vegetables for meat. Also, the only veggie used in this recipe that isn’t included in standard gumbo is mushrooms so it especially disappointed. How about adding some corn, lima beans, green beans, carrots, cauliflower, or some combo thereof? Finally, never use both file powder and okra in gumbo. That part I already knew; use one or the other.

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Reviewer:

KHAZMIR

Reviewed: Oct. 5, 2009

I omitted the tomato paste because I didn't want a strong tomato flavor, and it was plenty thick without it. Also omitted the file seasoning. Added thyme, celery seed, and Tony Chachere's seasoning. Turned out great.

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Reviewed: Jul. 17, 2009

This was great with the changes that I made. I did not use file powder or tomato paste. I substituted zucchini for the mushrooms and I added a jalapeno.

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COOKKAT

Reviewed: Jun. 28, 2009

A delicious vegetarian gumbo recipe! Per previous comments, I did not use file powder, just tomato paste and roux—in my humble opinion, it's not gumbo without the roux. Even without file powder, the roux, tomato paste, and okra created a nice, thick texture; I actually added about 3 cups of water so it wasn't TOO thick. I suggest keeping a large glass of water handy and adding it as you think it's necessary. I also added thyme and celery seed, and both added a nice flavor to the dish. Very, very good—I will definitely make this again.

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Reviewer:

clenn

Reviewed: Jun. 15, 2009

I loved this BUT I used peas instead of okra, so I am pretty sure that disqualifies this from being an accurate review. It was yummy though, quanities were perfect and all ingredients blended well together.

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