Reviewed: Mar. 2, 2012

This is a very good "base" recipe, but you have to add a lot of spices to make this edible. Also would be better if you added chicken and sausage.

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2 users found this review helpful

Reviewer:

Misty

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Reviewed: Nov. 11, 2011

This was quick and very delicious! It was good enough for the New Orleanians in my family.

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4 users found this review helpful

Reviewer:

addypose

Reviewed: Oct. 2, 2011

Mine came out a bit watery--I substituted a quarter of the water with clam juice to add to the flavor, and next time, I might not add so much water to increase the thickness. Great recipe!

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3 users found this review helpful

Reviewer:

ckies

Reviewed: Aug. 20, 2010

Wow!!! This was delicious!

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6 users found this review helpful

Reviewer:

NCSEWLADY

Reviewed: May 7, 2010

This was the most boring gumbo I've ever made. I tried adding extra spices, but that didn't help much. It was edible but why bother, and a waste of expensive shrimp.

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5 users found this review helpful

Reviewer:

SandieMc

Cooking Level: Expert

Living In: Bayview, Idaho, USA

Reviewed: Jun. 9, 2009

This is a pretty standard gumbo recipe, but always, always, wait until 5 to 10 minutes before serving to add the shrimp. Otherwise, as others complained, they'll be tough as shoe leather. I include a cup of chopped celery with the onion and bell pepper to be authentic. I always season with Tony Chachere's and some hot sauce (I love Cholula) and add sliced smoked sausage (which you can add early).

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19 users found this review helpful

Reviewer:

txcatmagnet

Cooking Level: Expert

Living In: Texarkana, Texas, USA

Reviewed: Oct. 10, 2008

For everyone not from the south.. Friendly tip!*** I recommend to buy the shrimp with heads on them. You save the heads and boil them in a couple cups of water. It adds another layer of flavor to the gumbo!

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15 users found this review helpful

Reviewer:

Lindsey

Reviewed: Aug. 24, 2008

Not good as posted. I suggest adding cayenne pepper and salt to your liking and don't add the shrimp till the last 5 minutes of cooking. The key is to taste, taste, taste while your stock is boiling so you can add seasoning till it is right for your taste buds. Add more roux if you want it thicker and kitchen bouquet will make it look better on the plate. The recipe has the basic ingredients but you have to modify it to your liking and never put the shrimp in till the stock is done or you'll be chewing rubber.

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6 users found this review helpful

Reviewer:

krum

Reviewed: Jan. 23, 2008

Because of some of the comments, I added about a teaspoon of straight chili powder, and extra garlic. Sooooo good! I had company, and it was a big success. The added chili was just enough to make you start sniffing a bit at the end - not enough to cause even the two 8 year olds eating it any difficulties, and they polished it off. I'll be making this again, for sure.

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26 users found this review helpful

Reviewer:

Dos Flores

Reviewed: Jul. 8, 2007

We enjoyed this recipe very much, but with a couple of additions: Joe's cajun seasoning and Louisiana hot sauce. I used frozen Okra and deveined shrimp to keep it simple and fast. And I added an extra tablespoon of oil to the roux - makes it fail proof! Hearty and tasty! Enjoy!

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41 users found this review helpful