Reviewed: Mar. 1, 2010

Excellent!! I used smoked/spicy Polish sausage as my husband isn't overly fond of andouille sausage. Didn't have fresh herbs, so just used dried instead, worked fine. Fried three large chicken quarters with the skin on, this gave me plenty of grease with which to make my roux. Before adding the chicken to the pot I removed the skin and used my hands to tear it into chunks. Adding file powder at the end adds quite a bit of flavor, I would recommend using it, even though it is an optional ingredient. Thanks for this recipe, I'll be making it again.

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11 users found this review helpful

Reviewer:

gardengrl

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Berwick, Maine, USA

Reviewed: Dec. 27, 2005

My family and friends raved over this recipe. I also added fresh crab. Very easy to make. My friends and family called the next day asking for the recipe. I did not use the gumbo felit and it was just as good. Will make again real soon!!!

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25 users found this review helpful

Reviewer:

TRIISH

Reviewed: Apr. 3, 2006

I have never seen a light colored gumbo before, but this was one of the best I have ever made. I added crabmeat for taste.

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11 users found this review helpful

Reviewer:

Jessica Hughes

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 29, 2006

Very good taste! Made a few modifications, but other than that it was great.

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1 user found this review helpful

Reviewer:

Gnewton07

Cooking Level: Intermediate

Home Town: Mannington, West Virginia, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Sep. 8, 2006

Instead of the spices, I added three tablespoons Zatarain's creole seasoning. Gave it just enough spice. It turned out fabulous! Definetly will make again.

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15 users found this review helpful

Reviewer:

KARINNECH

Cooking Level: Expert

Home Town: Sandusky, Ohio, USA

Reviewed: Nov. 15, 2006

6th line down: 1 lb okra... This is the real deal. It takes for-freakin'-ever to make, but it's worth it. Make a double batch if you've got a pot big enough. It won't last. YUMMMM!

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36 users found this review helpful

Reviewer:

Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 4, 2007

This recipe was great. Everyone raved. My kids keep coming back for more! I added crab meat as well. Will definitely make again. Awesome!

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11 users found this review helpful

Reviewer:

Shelly

Reviewed: Feb. 13, 2008

This was wonderful. I saved some time by using a premade roux. It was so easy to make and delisious. I will make many more times.

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11 users found this review helpful

Reviewer:

STORMI_O

Cooking Level: Expert

Home Town: Winterset, Iowa, USA

Living In: Tekamah, Nebraska, USA

Reviewed: Feb. 22, 2010

This is the best!It looks like alot of work but it goes together easily. I used cooked and peeled shrimp, omitted the file powder and chicken, but used fresh frozen cod cut into chunks. It was delicious even before adding the seafood (just in case your tribe doesn't like fishies). Also, you need to saute the vegies in a couple of batches, it just does't fit all at once.

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4 users found this review helpful

Reviewer:

heatherly

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

Reviewed: Mar. 4, 2010

First time ever trying to make Gumbo and I was surprised by the outcome! I was worried by the light color, but when we began eating the color didn't matter.

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1 user found this review helpful