Reviewed: Feb. 24, 2012

Really good. My first time to make a homemade roux though. This recipe should tell you that your gonna be stirring way longer than several minutes !Also, I'm from east Tx. and I added Tony Chachere's plus the Old Bay, talk about the perfect kick!!One thing that the recipe messed up on is 1 tbs. of cayenne was in the ingrediants and them red pepper flakes were in one of the steps. Needless to say I used both,lol !! Good and spicy !

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Reviewer:

rlw75

Reviewed: Feb. 20, 2012

this is my family's favorite. my 7 year old requests this a lot.

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manticore73

Reviewed: Feb. 11, 2012

Good, goood, good. Do over.

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akling

Reviewed: Nov. 10, 2011

This has got to be the best gumbo recipe out there!

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laluna1981

Reviewed: Oct. 7, 2011

This is an excellent recipe! Used and modified it many times to suite the taste of many different people. For example, I substituted Zetairan's Creole seasoning for Olds Bay, and used dice Jalapenos’ peppers with fresh chopped Okra. Likewise, I used fresh crab meat vice canned, and Oysters as well. Everything else remained the same minus the File’, and subtle tweaks and additions to the remaining seasoning mix… Good job Mr. Wilson....

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Reviewer:

LW STEPTOE SR

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Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Oceanside, California, USA

Reviewed: Aug. 15, 2011

So delicious my boyfriend proclaimed that he would eat it every day! I am making it again for this chilly summer night.

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tryingtocook

Reviewed: Aug. 6, 2011

This is one of those meals you'll burn your mouth to taste it because you've been looking forward to eating it for so long.

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Reviewer:

MommySmith

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: New Market, Alabama, USA

Reviewed: Jun. 15, 2011

i made this gumbo and i was suprised when my little ones liked it. i tweaked it a bit (meats & seafoods) and it came out great!!!!

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Reviewer:

letha

Reviewed: Mar. 11, 2011

Id never made gumbo in my life and this turned out to be absolutely DELICIOUS! I had to hide two bowls for myself because it was going so fast. A+

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Reviewer:

SYC1031

Reviewed: Mar. 8, 2011

It's not a bad recipe, but not what I would call "ultimate". Being from SE Texas and LA, this is not the kind of gumbo I grew up on. Tony Chachares would be my seasoning of choice instead of old bay, as it has a spicier kick to it. I would also add oysters as an additional protien, cut the tomato out entirely, substitute 2 tblspns of chicken base for chicken broth, add a 1/4 cup of worcestershire sauce, and set out the filet on the table as a garnish alongside chopped green onions...but that's just me.

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