Good New Orleans Creole Gumbo
Goodness, this is a great recipe! I mean lawdy lawd! I made this gumbo last night for my family of 3. I was thinking that I would have too much gumbo left over since this recipe makes a good amount, so I planned to freeze some, but there was no need because GOOD GUMBO doesn't last long, no matter what. Well, at least not around my family. This was MY VERY FIRST TIME making gumbo, and this recipe is the reason I was able to make a masterpiece work of art! I gave some to my mom, grandma, my brother and sister-in-law, mother-in-law, and best friend. And guess what? After my husband, daughter, and I all had our helpings, there isn't much left at all. It's A SHAME this gumbo is so good. Now my family is requesting that I make gumbo again for Thanksgiving or Christmas, and maybe even New Years. Oh by the way, my husband was hesitant on me making gumbo since it was my first time. I sure did shut down his doubts with this recipe!
I did not add okra, vinegar, or Worcestershire sauce. And the flavor was still outstanding. I also added a 14.5 ounce can of tomato sauce instead of 6 ounce, and this caused for a red gumbo bursting with flavor! This recipe is simple as long as you are patient with making the roux. I am very pleased that older women in my family were quite impressed.
1 user found this review helpful
Nov. 16, 2013