Reviewed: Nov. 23, 2009

I give it 3 stars because this recipe is a skeleton. Made as is it was way too bland. After reading reviews, cutting water, adding much more tomato paste and some spices it tasted better but still not amazing. I expected more.

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Windy

Cooking Level: Intermediate

Living In: Longueuil, Quebec, Canada

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Reviewed: Nov. 18, 2009

This was okay. I found it a bit one dimensional in flavor though. A bit boring. I would add a lot more different spices.

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what-U-got-cookin?

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Reviewed: Nov. 15, 2009

Great recipe! I made a couple alterations, though. First, I scaled back on Okra (I'm kind of unfamiliar with it, being I'm from the north and all... plus I can only find it frozen, and it's relatively expensive). To make up for it, I used a mixture of green beans, wax beans, and baby carrots. I added in lots more garlic, because that's how I like it. I omitted the celery and tomato paste, which I didn't have on hand. I also used about half vegetable broth, half water--and not nearly 12 cups' worth. Added paprika, onion powder, garlic powder, black pepper, salt, and basil with the water and broth. Served it over rice, and it was très délicieux!

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Ashlou

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Sherbrooke, Quebec, Canada

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Reviewed: Oct. 23, 2009

I followed this recipe to a T. Make sure to use plenty of salt/pepper and don't be too afraid of a little extra cayenne. My wife likes food on the bland side and even she said it didn't have a ton of flavor. I added quite a bit more salt/pepper (not sure how much exaclty) and then some season salt & garlic salt as well. After that, it was pretty good. I guess it's better to error on the side of caution with spices/seasons though... you can always add more but can't take away. It was, however, pretty soupy. I expected it to be a lot thicker than it turned out to be. I'd give 3.5 stars, but since that's not an option I rounded up. I'll make this again but maybe try something a little different.

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Kurt Witten

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Reviewed: Oct. 23, 2009

This was OK; my son stated it best: "It doesn't taste like anything." Considering all the work and expense I went to, I was disappointed. And yes, I followed others' suggestions, used stock instead of water (and only half that suggested), adding basil, thyme, Old Bay, etc. Added crab (at another reviewers' suggestion). The photo posted is pretty, but that's the best thing about this dish.

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toni

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

I thought this recipe was great. I think it would have been great even without my alterations. I only used about 14 ounces of shrimp b/c that's how much I had, but I added about 1 pound of sliced turkey sausage. I used 10 cups of water (more than others) because I like it soupy. I also used some Old Bay seasoning to spice it up to my tastes.

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jameehubbard

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Reviewed: Aug. 5, 2009

This was really good. I changed the recipe a bit, but I'm still rating it five stars because it was so awesome. I eyeballed almost all the ingredients and amounts. Used three cups of water. Only cooked shrimp 'til they were cooked -- this will only take literally a couple minutes if you've got a good simmer going before you add them -- just make sure they're opaque. I added some Cajun-spiced sausage -- yum. Added some "random" spices. Also didn't put green onions in because I didn't want to buy them and have a bunch leftover that I wouldn't use in something else. Delicious!

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NERDYCHEESECAKE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 4, 2009

Great Gumbo taste without the roux - and the work that roux involves! Plus that meant that it turned out to have less sodium and calories :) Everyone enjoyed it.

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UrsMann

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jul. 26, 2009

Good recipie except it calls for simmering medium shrimp for twenty minutes. That turns them into pieces of rubber. Cook them only long enough to turn opaque all the way through then serve. Good rule bring to simmer add shrimp when it comes back to a simmer they are cooked.

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BillFL

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Reviewed: Jul. 21, 2009

Tastes like my grandma used to make! Very good recipe, but it did require some adjustments. Similar to other reviewers I used less water, add cubed hot sausage links, cubed chicken and a variety of spices to add a bit more flavor. I added onion powder, garlic powder, old bay seasoning, cajun spice powder, 1 jalapeno pepper chopped, cayenne pepper, basil, oregano, paprika and a bay leaf. YUMMY!!!! I am from New Orleans and never tried to make gumbo on my own before because of the amount of work involved and because my mom and aunts always make it for me...so this was my first try at gumbo and it was delish!!

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kac2research

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

This is a great starter recipe to tweak if you are looking for a tomato-okra based gumbo. After putting it together as directed, I found it missed something; so I began adding until I got something I liked. First, I used much less water (2 cups) and next time I'll use chicken broth. Second, I added andouille sausage to kick up the seasoning. Finally, I added a chicken breast, cubed, and simmered all until the chicken was done. Served over rice and found a taste that is growing on me every time I eat it.

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AUBYRD

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jun. 9, 2009

i enjoyed this easy recipe but don't use water, when possible buy head on shrimp and put the heads and shells in about 8 cups of water, cook on a slow bubble for about 45 minutes or until you have six cups, drain it and then you have shrimp broth, it adds a lot of flavor to this dish. don't get crazy over this, it needs ABOUT 6 cups. if it's off a little it ain't nutthin to worry about.

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THEDAD

Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

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Reviewed: May 10, 2009

GREAT

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NaNa

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Reviewed: May 3, 2009

this is shrimp and okra soup. it can't be a "gumbo" unless you start with a roux. great soup recipe though!

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lafillemorte

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Reviewed: Apr. 19, 2009

It's so perfect. No need to alter the recipe at all!

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Kim

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Reviewed: Mar. 16, 2009

This was quite tasty but I made a lot of adjustments, hence 4 stars instead of 5. I used 1lb of chicken breast and 1lb of shrimp. I sauteed the chicken in the pot first, steamed the okra (frozen, not fresh) in the microwave to cut down on the time factor, added a lot more spices, only 4 cups of water, added the thawed shrimp in and just heated it through, not even 10 minutes. Served over rice and it was quite tasty. It got a "Wow!" from my BF.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Feb. 21, 2009

We loved this. Very very good. I added creole seasoning in place of the s&p and cayenne and it gave it an authentic gumbo taste. Thanks for sharing.

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Deb Deb

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Campbell, California, USA

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Reviewed: Jan. 17, 2009

SOOOOOOO good!!!!

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BRISON

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Reviewed: Sep. 29, 2008

This was a really good, easy recipe.

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mtnmacgrl

Cooking Level: Beginning

Living In: Asheville, North Carolina, USA

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Reviewed: Sep. 22, 2008

I am giving this a "5 star" rating because, with a few tweaks, it was absolutely delicious! This recipe gives you a good base to work with...I used tips from several reviews and tried some of my own and it turned out awesome. I used 3 cups chicken stock and 3 cups water [instead of the 12 cups water called for], increased the tomato paste to 3 tablespoons, added basil & oregano to taste and 1 tablespoon Zatarrain's Creole seasoning. I used frozen, pre-cooked shrimp...thawed it, seasoned it with a little Zatarrains, and put it in the last minute of cooking. Ladled it over white rice. My husband ate 3 helpings and asked me would I make it the next time his family eats with us!

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