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Reviewed: Jun. 12, 2008

I made this recipe exactly as described and it was the best gumbo I've ever tasted. Everyone loved it and there were NO Leftovers! So not sure if it was even better the next day.

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Millie

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Anaheim, California, USA
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Reviewed: Mar. 18, 2008

whew!Oh my gawd!! Making that meal wore me out! But it was worth it,it was really good.I cut some of the ingredients in half, such as the celery and instead of five tomatoes I used 3 very large tomatoes etc. I only did this because there's only two people in my household,and I still had enough left to feed an army. That was the first time I've ever dealt with whole head on shrimp wow!!! It was all worth it though,I just have to find the time to make it, but I will make it again!

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tweety


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Reviewed: Dec. 23, 2007

This gumbo is amazing. It is soo good and it does tastes better the day after. This is gone quickly in my house. The only thing I change is using fresh crab legs instead of imitaiton crab meat. This is a wonderful, wonderful gumbo and I love New Orleans cuisine. This one is certainly a keeper.

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MARKENAB


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Reviewed: Oct. 14, 2007

I tried this recipe for a friend who is a Gumbo expert and he loved it. He even wanted to take some home. I did cut down the cooking time by useing baked chicken from the deli. It only cost a couple dollars more but really added to the flavor.

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Grandma2


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Reviewed: Jul. 22, 2007

We Loved It... Although In our state we do not sell FIle powder it turned out great my husband loved it and so did my kids 12 and 2 yrs old. THis was a wonderful dish thank you for posting it. Heather from Michigan

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Heather

	Cooking Level: Expert Home Town: Buckley, Michigan, USA Living In: Interlochen, Michigan, USA
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Reviewed: Feb. 2, 2007

mom this is it!

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Miss Becca

	Cooking Level: Expert Home Town: Kansas City, Missouri, USA Living In: Liberty, Missouri, USA
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Reviewed: May 28, 2005

This is a very good recipe for gumbo, especially if you are a seafood lover, as I am. If you follow the recipe you will end up with a very flavorful and chunky gumbo. Very good!

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COMFORTKITCHEN

	Cooking Level: Professional Home Town: San Diego, California, USA Living In: Tustin, California, USA
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Reviewed: Dec. 31, 2003

Igave this recipe five stars because it is the best gumbo I've tasted. I did'nt put as much of the celery it call for instead I use a cup of green onion and a half cup of parsley. My family is from Louisiana an we never made gumbo without those two ingredients.

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RUBY_MORRIS2002


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Reviewed: Dec. 26, 2003

I was pretty disappointed with this recipe. It had all of the things that I love in a gumbo in the recipe, but the end product was thin and not flavorful enough for me. Considering how long it takes to make it and the expense, I really expected more. I won't make it again. I suggest trying different recipe.

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MZPRISS


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Reviewed: Dec. 21, 2003

I served this recipe at our Super Bowl Party and got rave reviews. It's a wonderful blending of flavors. And, it's even better the day after!

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10 users found this review helpful

Reviewer:

MAT


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Reviewed: Dec. 7, 2003

this one's good but it's nothing to write home about,but then again I'm not much on the blacken taste(that's just me) other than that it was really good, everybody else pretty much loved it.

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WDW3264

	Cooking Level: Expert Living In: Port Deposit, Maryland, USA
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Reviewed: Feb. 25, 2003

I've been wanting to try some gumbo for a long time and one day my husband found this recipe, and he's made it quite a few times since. We love it! Also, it does taste even better the next day. It's not quick to prepare, but after eating this, you know it was made with LOVE.

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Reviewer:

SCMCCANTS


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