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.

Was this review helpful? [ YES ]
4 users found this review helpful

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jdeppel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Hamilton, Montana, USA

Reviewed: Oct. 14, 2011

I made this gumbo last night and I must say it was delicious. I added crab meat and I got so many compliments from my coworker! Family loved it too!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

alexiz

Reviewed: Aug. 26, 2011

Super-tasty recipe. My husband is allergic to chicken, so I replaced the chicken thighs with boneless country-style ribs, and the broth with vegetable bullion. Next time I'll try with the suggestion of fresh crab meat!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jen

Cooking Level: Intermediate

Home Town: Dunedin, Florida, USA

Reviewed: May 28, 2011

Making the roux was time-consuming, but was very tasty.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RDG

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

Reviewed: Mar. 28, 2011

awesome. made it true to recipe with the addition of crushed red pepper. kids ate it up! definitely will make a again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sheiladenise

Reviewed: Mar. 8, 2011

this reminds me of my moms i dont use okra and i use hillshire farm smoked sausage and tony chacheres creole seasoning

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bitchnkitchn

Reviewed: Feb. 22, 2011

My husband and all his friends are from the south, and we are military so they all miss home cooked food. I was nervous, I've never made gumbo before. needless to say they loved this! I made it for a cookout, along with fried fish, ribs, burgers, baked beans, baked mac & cheese, and home-made cornbread! Thanks for a wonderful recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ninamarie07

Reviewed: Feb. 18, 2011

Simply amazing! I am from New Orleans and this is the closest I've gotten to a true gumbo! I couldnt get the roux as dark as I wanted but it was still delicious! I added a bay leaf and some creole seasoning! Well done.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Valerie3400

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Woodbury, Minnesota, USA

Reviewed: Feb. 17, 2011

Thanks mrboejangles for this recipe. I made this last night for my family and they loved it. I hate when people do this BUT did add an ingrediant - and that was some crab boil seasoning. This recipe was great flavorful and filling. I will add this to my archives and make again soon. Happy eating!!!

Was this review helpful? [ YES ]
1 user found this review helpful