Reviewed: Nov. 19, 2009

GREAT!!!...This was my first time trying gumbo and the recipe was very easy to follow and it turned out wonderful. I kinda liked it better the next day but good either way ;o) Even got rave reviews from my bf's dad....

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pretty_tiffany

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Reviewed: Oct. 25, 2009

quite tasty. I prepared the rice ahead of time and added chicken broth to the soup to the consistency that I wanted. I added raw shrimp for the very last few minutes to that they were not over cooked. Fantastic.

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Joy

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 24, 2009

Used only sausage and chicken. Added cajun seasoning. Very good.

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MWANG78

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Reviewed: Oct. 10, 2009

Fantastic!!! If I could give more stars I would. All I can say is to make a double batch. I did and it is going fast!

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Dragons Kitchen

Cooking Level: Expert

Home Town: Noble, Illinois, USA

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Reviewed: Oct. 3, 2009

This was such a hit! I made it for a potluck at work and they decided that they are all going to pool together every month to have me make it.

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Christy

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Reviewed: Sep. 20, 2009

This is an excellent roux-less gumbo, perfect for when you want gumbo but dont have the time required to make it.

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TMGODWIN

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Reviewed: Jul. 17, 2009

This was my first time making gumbo. As a child watching my Mama make gumbo convinced me to never attempt the task. It isn’t Mama’s recipe but she would be proud. This recipe was very easy to make and delicious. I used half the required amount of cayenne pepper and tripled the ingredients; it served 27 men, women and children. Everyone loved it! This recipe not only made me popular with family, friends, and neighbors it’s given me confidence to join the elite club of “Gumbo Braggers”. I will definitely make this recipe again.

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Pam

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Reviewed: Apr. 14, 2009

Not authentic but lower in fat and easier to make than the traditional recipe. I always burn roux so it was nice to find a recipe that didn't require one. Still quite tasty though and will make again.

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 10, 2009

Just okay. The flavors were really missing for me

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Melophone

Cooking Level: Beginning

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Reviewed: Mar. 15, 2009

I used red cabbage and didn't like it at all.

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wavy437

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Reviewed: Mar. 6, 2009

I left of the shrimp and added a little more rice. My husband and I loved it! We kept all the other ingts. the same.

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abirleffi

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 2, 2009

Best gumbo recipe I've made. My husband, who is not a gumbo fan, loved it as well as my 3 year old. Will make this again.

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melissa

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

This recipe was delicious!!! I omitted the brown rice & added some homemade cheesy polenta/grits upon serving, which added an even more hearty element to the gumbo. I also added some cajun & old bay seasonings. Made me want to take a trip to the "big easy!"

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MISSYLYNMITZ

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Reviewed: Feb. 24, 2009

Awesome! I made a few minor changes to go with what I had on hand. It was the very best I've ever had - even my husband who turned up his nose had 2 large bowls and asked for more the following day! Thanks for the recipe!

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Dog Mama

Cooking Level: Intermediate

Living In: Romulus, Michigan, USA

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Reviewed: Feb. 19, 2009

This was wonderful! Full of flavor and perfect for a cold rainy night! Only change I made was I used kielbasa instead of italian sausage. My husband said it was just as good as the Gumbo we had in New Orleans!

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WEIDMAN1990

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Reviewed: Feb. 18, 2009

This was fabulous! Even better the second day. I used green beans instead of okra & boneless chicken thighs instead of breasts (just what I had on hand). Will definitely make again!!

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Laur

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Reviewed: Feb. 12, 2009

My family loved it! We substituted a few things but it was great and we had enough to freeze for another meal.

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SanityzOvrtd

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Feb. 8, 2009

This recipe is the best gumbo I have ever made. I have made it several times, my family loves it. I use andouille sausage and skip the okra and it is still wonderful!!

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Chris N.

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Reviewed: Feb. 7, 2009

The best! I follow the recipe exactly except I use fresh garlic, some of Emeril's Bayou Blast, some Crystal hot sauce (or Tabasco) , fresh parsley and a pinch of sugar. The brown rice takes about 45 minutes to cook in the soup, not 20. This recipe is so great, I always make it for company.

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Reviewed: Jan. 19, 2009

I have made this recipe twice - once with sausage and shrimp and once with just chicken. This is a really good recipe. The flavor of the sausage adds so much more to this dish. It was a great mixture of flavors. Update: 10/13/09 I made this dish again with the sausage, chicken and shrimp and it was the best! I removed the casings from my sausage and that made the texture better. I also cooked the rice separately and poured the gumbo on top. This is definitely a keeper. My parents and my friends enjoyed this a great deal!

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