Excellent! This thickened up so nicely, so it was great over rice as well as *soup* as leftovers. I'll certainly be making this again.

Sorry - we love cajun and gumbo - no one cared for this one. follwed exactly but came out oily.

Pretty good. I liked the fact that it's a healthier meal and it's filling.

I added some squid and 1 pound of turkey sausage. I also substituted black pepper for the white pepper powder (a little carton of white pepper cost 4 bucks, while black pepper costs 69 cents. See my point?). I also served long grain white rice on top of this. It was great.

i loved the stock! i made a roux before i added the veggies and only used crabmeat and shrimp, delicious! i will leave out the tomato sauce next time as i did not like that flavor. otherwise, this was excellent and everyone at my mother-in-law's birthday party loved it and oohed and aahed over it!! thanks, sara, for a great recipe!

I made this gumbo for a tailgate party this past fall, and it was a huge hit. I made the base, then added the seafood right before serving. I couldn't find file powder, so I made a roux instead. I also added frozen okra. Thanks for sharing!

This was wonderful! Time got away from me and I had to use organic veg. broth. I added a couple of pinches of cloves to the broth after seeing that the Seafood Gumbo Stock recipe by Sara used it. We added 1/2 tsp file powder to the bowls of soup. File powder can become stringy if boiled. I am looking forward to making this again with Sara's stock recipe.

The stock this recipe uses is great, but this recipe isn't as good. Real gumbo uses a roux as dark as a beer bottle, not tomato sauce.

Great recipe! love it!

I made this recipe for my christmas gathering. It was a hit!!! I have never attempted to make gumbo before, and now I feel confident in saying that I can. My guests loved it. I didn't add the file, but had it out for anyone who wanted to add it to their own dishes. I loved it.

not too bad, but two items of thought. Traditional Louisiana Gumbo does not contain tomato sauce and it does contain a roux. The dark grey chocolate-esque look of traditional gumbo and the deep flavor of a roux cannot be duplicated with tomato sauce :) Keep the file in it, but use a roux as a deep thickeningagent instead of the tomato sauce. Also add okra :) NOTE: DO not add the File powder until the gumbo is done cooking and right before serving. File becomes distasteful when cooked and also doesn't keep well. Only add it into individual servings right before going to the table.

Very yummy tasting, my hubby would've liked more texture to his vegatables. I chopped them on the finer side (my fault). We used a mixed seafood bag that had squid, mussels, shirmp etc. Few leftovers. Thanks

EXCELLENT! I have made this twice now and the last time, I didn't even get a bowl! Thanks, Sara, for a wonderful recipe!!

One world Fantastic.....I have tried a lot of gumbo recipes, Emeril included. This one is outstanding. You go Sara

I made this gumbo for a large group that I was cooking dinner for and it received rave reviews from EVERYONE! It does take a long time to make but it is well worth the effort. My version had crawfish, shrimp and crabmeat. I did have a lot of difficulty finding the file powder, so make sure you find it before taking on this recipe.

This recipes takes a while to make, but it is sure worth it!! I've gotten rave reviews from many people who usually don't enjoy seafood. I put shimp, clams, crab, mussels, and oysters in my version and it is wonderful!!!!

I can't help writing this review because it's soooo good. Even though I have allegy aginst shrimp, I kept eating this Gambo. I will make it again and again!