Reviewed: Apr. 18, 2013

This recipe was fantastic. Didn't have any shrimp so left that out and it still was delicious. Gumbo I had in the past always had tomatoes so I added a tin of crushed tomatoes to it and added a little less water. Spice level was not as spicy as I wanted but my wife found it acceptable, good thing for hot sauce.

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Reviewer:

blackprince

Reviewed: Mar. 29, 2013

This was the first gumbo recipe I ever tried to make and it's been my go-to recipe ever since I discovered it in 2006. The resulting stew is rich, thick, complex and absolutely delicious. I've made it for family functions and potlucks and it's always been a hit. I've made a few alterations over the years that work out well for me. The major change is I sautee the vegetables and meats in steps 1 and 2 in a separate pan and make the roux in the stock pot. Once the roux is made and the water and veg are heating to a boil I dab the excess oil from the bottom of the pan, crank the heat up and deglaze with a mixture of 1/4 cup broth and 1/4 cup wine or sherry, using a fork to scrape off the little browned bits on the bottom of the pan and stirring it around to leech out the flavor. Then I pour it through a sieve into the stock pot. I find this adds just a little bit more complexity to the flavor of the final product.

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Reviewer:

Dan

Reviewed: Mar. 4, 2013

if anyone is from Louisiana and you're looking for some "authentic" gumbo, THIS IS IT! I was raised on gumbo, jambalaya and boudain...when I made this, Lawd, it reminded me of home! Gumbo is ambitious and eveybody can't make it. Try this recipe...you'll surprise yourself and your family too!

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Reviewer:

Neena

Reviewed: Feb. 19, 2013

Fantastic gumbo :)

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Reviewer:

JesseClara

Reviewed: Feb. 9, 2013

This came out sooooo very good but I probably would only make it a couple times per year since it takes so long.

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Reviewer:

Alicia

Cooking Level: Intermediate

Reviewed: Jan. 2, 2013

This is a great recipe to use as a base and easy to change up. I made it using mainly Fletchers meats for a Seattle Seahawks Tailgate and got tons of compliments. I cut open brats and used the insides instead of sausage. I also added bacon. I made the roux out of the grease from the brat meat and bacon. However, I ran out of time to brown the roux as much as I would have liked, but it still tased great. I then added cut up Doubble Smoked Sausages & Hot Link Sausages, the meat from a rotisary chicken & shrimp. There was just enough kick to satisfy everyone who ate it. If you love spice, you can always add more. This is a keeper and don't be afraid to mix up the meats.

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Reviewer:

DekDiver

Reviewed: Oct. 25, 2012

Followed recipe exactly. This is a family favorite, but takes long enough that I only make it for special occasions. Totally worth the effort though, and even better the second day!

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Reviewer:

ajsmomm

Reviewed: Aug. 25, 2012

This was my first time using this recipe and I thought it turned out well. I added crab to mine and a little creole seasoning

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Reviewer:

bperteit

Reviewed: Apr. 1, 2012

Was good but needs seasoning. I prefer Merwin's Shrimp Gumobo (also on this site). Merwin's needs more seasoning as well but I liked his method of throwing the chicken in the pot, bones and all. I got more chicken off the bone that way. The two recipes taste nearly the same, I just prefer Merwin's method.

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Reviewer:

Lysa

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: London, Greater London, England, U.K.

Reviewed: Mar. 5, 2012

I have wanted to try gumbo since our trip to New Orleans. This was my first try and it was definitely worth the time and effort. The roux worked out very well despite the negative comments of some, nice deep brown and tons of flavor with the 30 minute stir. I also threw in some small scallops. My only change for next time would be a bit more spice, it wasn't quite spicy enough. But a great recipe.

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