Roux-Based Authentic Seafood Gumbo with Okra Recipe Reviews - Allrecipes.com (Pg. 1)
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!
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Reviewed: Mar. 18, 2014
very good recipe. I did add more seafood. Oysters, shrimp and Tilipia instead of catfish.
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Cooking Level: Expert

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

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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.
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Cooking Level: Intermediate

Home Town: Gulf Breeze, Florida, USA

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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.
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Cooking Level: Professional

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

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Reviewed: Apr. 1, 2014
Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, what the heck? Who edits these recipes?
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