Reviewed: May 12, 2012

I was extremely disppointed in this recipe. It was too thick and the seafood was hardly discernable. The flavor was not particularly good although it was better the second day. I will not be using this recipe again!

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Reviewer:

txsusie

Reviewed: Dec. 22, 2011

This It's tomatoe gravy. But it was alright tasting for like a tomatoe bisque or something.

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Reviewer:

iancobia@gmail.com

Cooking Level: Intermediate

Home Town: Gulf Breeze, Florida, USA

Living In: Vilseck, Bayern, Germany

Reviewed: Nov. 8, 2011

I think I just made tomato gravy, y'all. I am down to letting it simmer for 1 hour and it looks like pasta sauce, but taste like tomato gravy. Can someone please tell me what went wrong?

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kute1livn4jc

Reviewed: Jan. 22, 2011

This recipe is TOUGH! I used 1/2 the okra and 1/2 of the tomato paste, and it was still had a lot of okra, and it seemed like a very thick tomato soup. It was delicious with just shrimp, but could be watered down a lot and still be delish. Great recipe overall, but not worth the time, effort, and injury that went into it. Warning to others who have never made gumbo - it cooks VERY HOT, so I recommend wearing rubber kitchen gloves when you mix in the broth to avoid serious burns!

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5 users found this review helpful

Reviewer:

TheConnie

Reviewed: Dec. 14, 2010

I only put half a can of tomato paste, you really dont want it tasting like a bowl of pasta. I also did 2 tablespoons of old bay seasoning and 2 tablespoons of gumbo file. I also added hot links and chicken pieces to make it a hearty gumbo. More ingredients is better than less. This really was a good starter receipt for gumbo.

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Reviewer:

nrhiggins84

Reviewed: Sep. 15, 2010

It will have to be a really cold day before I whisk flour and clarified butter for 45 minutes. Great gumbo--even leaving out the seafood.

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Reviewer:

bb freeman

Reviewed: Jul. 19, 2010

We live in Mobile,Al. and this is the standard gumbo recipe around here-GREAT- but,PERSONALLY, I don't use the oysters and not as much okra-just my preference.

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