Reviewed: May 1, 2012

This was fabulous! I made it last night exactly by the recipe, and it turned out great! We served it over rice with crusty french bread, and it made a hearty meal. Anyone planning to make it needs, to set aside several hours, but it's WELL worth it. My only advice is to wear comfortable shoes because you'll be stirring the roux for a looooong time. Stir it until you think nothing's going to happen, then stir it a while longer, and it will be ready. Enjoy!

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Reviewer:

cculpepper

Reviewed: Apr. 2, 2012

I've never made gumbo before but had it at a friends house and I had to make it myself. This recipe is the best! Very time consuming but well worth it.

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Reviewer:

Gizzie0615

Reviewed: Feb. 23, 2012

Well rounded flavors. I love the texture varieties and colors. Having 3 types of meat gives me a biased opinion thought! I will hopefully be making this again and again.

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Reviewer:

MommySmith

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Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: New Market, Alabama, USA

Reviewed: Jan. 23, 2012

It was a very delicious dish although it was very time consuming it all went well.

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Reviewer:

sinsumama

Cooking Level: Expert

Living In: Whittier, California, USA

Reviewed: Nov. 21, 2011

Use less liquid.

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Reviewer:

Grass is greener

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Corvallis, Oregon, USA

Reviewed: Oct. 10, 2011

The gumbo was wonderful, I left out the sausage and used crabmeat in addition to the shrimp. Lots of ingredients but a smaller yield than I would have liked. I will say that this really does take a long time, but it was very good.

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Reviewer:

Alanasmom

Reviewed: Mar. 8, 2011

I made gumbo for the first time using this recipe. From the raves I received from all those that ate it, I can honestly say it was a big success. Wonderful recipe. Thank you.

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Reviewer:

Yvonne

Reviewed: Feb. 12, 2011

I cut this in half and served it over rice with Artisan bread. Easy, delicious, and the family loved it!

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7 users found this review helpful

Reviewer:

chlorchid

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

Reviewed: Jan. 2, 2011

This dish is absolutely delicious, I made it w/o the okra b/c I had none but those were majority of my alterations. Puts me back on Bourbon street and warms me to my toes, this recipe is going straight into my cookbook :)

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Reviewer:

Reese J.

Reviewed: Dec. 18, 2010

I live in south Louisiana and have been making gumbo for 40 years. Thsi is absolutely the best gumbo recipe I have made and actually the only time that I have used a recipe for years. My husband loved it and he is a true cajun. Don't leave anything out. Since I don't like to stand a long time with the roux, I have started using Savoie's Real Cajun Roux, it is a dry browned flour and comes in a pint jar. You cannot tell the difference from the roux that you make yourself. I wish I would have had it years ago. Anyone that wants a real southern cajun gumbo, just has to make this one.

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