Roux-Based Authentic Seafood Gumbo with Okra Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Becca H.
Reviewed: Jun. 29, 2014
I made this almost exactly as written and it was just as good as any gumbo I've had down south (and that's a lot). Only slight variation is I used the Seafood Gumbo Stock also featured on this site in place of the water. And no file on hand (or in the grocery store out here in Cali) so I substituted with crab boil. And I added some crab claw meat to the mix at the very end. So so delicious.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Becca H.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Los Angeles, California, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: May 1, 2014
Awesome gumbo! I changed it a little by eliminating fish and adding some slices of sausage and canned crabmeat along with the shrimp. I also used some beef bullion cubes to flavor and "kicked it up a notch" with more Cajun spices and Tabasco to taste. I didn't have file powder, so left it out. Still awesome!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Mar. 18, 2014
very good recipe. I did add more seafood. Oysters, shrimp and Tilipia instead of catfish.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Pensacola, Florida, USA
Living In: Hurst, Texas, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jan. 28, 2014
I thought I'd try someone else's recipe for gumbo, but I'm gonna go back to mine. I knew I was making a mistake when I grabbed the worchestershire sauce. Yuk! I like it in some things, but not gumbo. Also, I use a pound of Andouie sausage, which I like to render some of the fat out of and use it in the roux. I add the meat of a couple chicken thighs, diced Cod instead of catfish. I like the way it holds together and absorbs the flavors. It's my "clean out the fridge" gumbo so I throw in some diced ham if I have it. The okra goes in early enough to break up and the shrimp dead last. For heaven's sake, if you burn the roux, start over. Any Cajun knows file gumbo is going to be thicker. It's supposed to be so, it sticks better to rice.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Gulf Breeze, Florida, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Nov. 12, 2013
I made this recipe the other week, and loved it. However, I didn't do EVERYTHING specified; using whatever meat I had on hand: shrimp, sausage, or chicken. And I have no idea what 'file' is and so didn't worry about that. It was great, family loved it and I'm making it again tonight!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Aug. 20, 2013
Disappointing. Any Cajun knows NEVER add file. It becomes stringy when heated. It is ONLY to be added on the rice before you add gumbo. This was very runny and thin. For 6c of water it is one cup of roux. In addition, the veggies are added TO the roux. This stops the cooking and adds flavor to the oil since you aren't using sausage. Look further, this is not authentic or worth the expense. I was severely disappointed. Be warned. Waste of money.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Photo by atasteofcreole

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA
Living In: Fredericksburg, Virginia, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog



 
ADVERTISEMENT
Go Pro!

In Season

Leftover Central
Leftover Central

The hard work's over, now celebrate the leftovers.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Seafood Gumbo

Loaded with crab, oysters, and shrimp, here’s a gumbo for seafood lovers!

Sausage and Shrimp Gumbo

See what smoked sausage can do for a savory, spicy Cajun classic.

Sausage and Chicken Gumbo

Watch Chef John make a classic New Orleans gumbo.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States