I've made this recipe twice to great success! The first time was after our trip to New Orleans and my husband came back craving for gumbo. I was very vigilant with the roux and it turned out very well for my first time! Instead of canned chicken broth, I boiled some chicken quarters and skimmed and skimmed, and used that instead of the (canned) broth and rotisserie chicken. I seasoned with some old dollar store Cajun spice which was probably very weak, and added some cayenne (no bay leaf). Near the end of cooking, I added a bag of frozen okra. The second time was for a potluck. After making the roux (had to try twice...first time burned) and adding the veggies to sautee, I divided the mixture up so I can make half chicken and sausage and half vegetarian. For seasoning, this time I just used garlic salt, pepper, and old bay seasoning. For the regular one, I was short on time so didn't make the broth...I added one can of chicken broth and just water, as that came to a simmer, I added 2lbs and sliced raw chicken breast. I also used a mix of hot and sweet Italian sausage prebrowned and sliced. Added the okra at the end. In the vegetarian one, I put in carrots, sliced mushrooms, a can of black eyed peas and a can of kidney beans, along with the okra. This made a lot...our potluck was for 9 people and after eating and requests to bring some home, my husband was mad that he didn't even have enough left for lunch the next day!
Was this review helpful?
1 user found this review helpful
I've made this recipe twice to great success! The first time was after our trip to New...