Fantastic! (10 stars after my tinkering) Born in Dallas, but now living up here in lovely South Carolina I miss good Texas BBQ, good Mexican food, and good Cajun Gumbo. I used Lupe's as my base recipe. I used onion, celery, red and green bell pepper, garlic, some fresh tomato, and a can of crushed tomatoes for the veggies. Used chic broth, used 2lbs shrimp, 3 chic breasts, and my major change was 5 sweet Italian sausage links cut up and pan fried instead of the smoked sausage - Please don't shoot me but I like the Italian sausage SO MUCH BETTER! I also added half a bag of frozen raw okra to the end when I put the shrimp in. My husband stomped his feet and said I might as well slap him because it was so good!!! I was very proud of myself for taking the time to make a perfect roux, it does take about 35 min. I also used the Zatarains Creole seasoning. I will add the fresh parsley next time. Honestly I've been to Louisiana and had authentic Gumbo, and this is awesome. Our favorite meal. Thank You Lupe Boudreaux
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Fantastic! (10 stars after my tinkering) Born in Dallas, but now living up here in lovely...