Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
This is a wonderful recipe with tons of flavor. It is a good way to use leftover chicken too. My husband loved it and couldn't believe I made it.
This gumbo is really good. I was a bit skeptical about putting the rice in uncooked, but it cooked in the 30 min and really thickened up the gumbo nicely. I pulled meat off a rotisserie chicken ...
WOW....have to say that this is the best gumbo I have ever eaten. Thanks for the recipe. I also added crab to the mix...Very very good.
the first time i follow exactly was awsome! and now i use the base idea (rue and chicken broth) and use what i have on hand or have fun playing with different ingreds....Amazing!! you are the be...
This is a very rich, bit labor intensive, very delicious gumbo. The base (or rou) makes this dish special. I have also added summer squash and zucchini to make this a yummy summer garden potash.
GREAT!!! I have always been afraid of making a dish that calls for a roux, but this was really easy. I also baked chicken, shredded it and added when I added the tomatoes and okra, to make the d...
This was sooooo goood! Even though my husban does not like okra, he enjoyed the soup very much!