I made the recipe exactly as written with a couple of minor additions and it turned out great. To make it more like I remember it when I lived in Louisiana, I added a cup of fresh okra and one seeded chopped fresh tomato, not canned. Flavoring the roux and the gumbo with the chicken made a big difference (we ate the chicken after we removed it!) Be prepared, the roux takes 35-45 minutes of constant stirring, it needs to be dark brown and you know it's done when you can smell a strong cooked flour smell. In spite of conventional wisdom, we skipped the potato salad and crackers and served it with toasted sourdough and a fresh salad, a 2008 California Cabernet Sauvignon paired well.
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I made the recipe exactly as written with a couple of minor additions and it turned out great....