Original recipe yields 15 servings
Based on a 2,000 calorie dietSee full nutrition
Needed some tomatoes and something more to thicken it (I added more flour but it still wasn't thick enough). Otherwise, was delicious!
I love this gumbo. I prepared as stated but just put the chicken pieces in the broth and cooked. I cleaned the bones and skin after it had cooked. I used 2 types of sausage. One was an green oni...
It's not often I take the time to make gumbo, let alone one which requires marinade time, so with this one I took care -- especially with the roux. I probably could have let it go darker (hence...
worth all the steps, for SURE. Used some really spicy andouille sausage and added file powder at the end.
very good!! I didn't have any cayenne pepper though so it was a little bland for gumbo. It took a long time and constant baby sitting of the roux lol I was scared to burn it. otherwise awesome a...
This is a great recipe! I added some crab meat for a lil extra kick, and potatoe salad on the side..delicious!!
I cheated and used boneless chicken breasts and premade roux (about 8oz). I was worried the breast might come out dry but they were super moist and easy to shred, I used andouille sausage (of co...
Just like the stuff my Mom learned to cook when she lived in New Orleans & made when I was growing up, along with many other cajun favorites. Thanks, Crawfish, for sharing this heritage recipie ...
I don't know what original gumbo tastes like, but 5 stars to the Dupre family! I used andouille (sp?) sausage.