This was tasty. The photo makes it look a little light colored; mine was a little browner. Roux the color of peanut butter is used in areas outside the New Orleans area, where they like the really dark roux. Every gumbo is not Cajun style. There is a green one too called Gumbo z'herbes. Gumbo doesn't have to have seafood in it either, and in the back country away from the coast, there is chicken and sausage or duck meat gumbo too. It is made with what is available.
I was looking at gumbo recipes and from the photo this is NOT Gumbo. It may be seafood and sausage soup but gumbo is thick, rich, dark brown, and spicy. Not thin and watery and pale. Of course, it may be truly delicious seafood soup! Try using a true roux next time.
The generally accepted way to make a cajun chicken & sausage gumbo would be to cook the roux (oil & flour) for as long as possible until it is at least dark brown. This is where it gets most of its flavor.
I made this last summer and my whole family loved it. I've been really excited to make it again and so have they. Its so easy to make, even when you don't have experience, and you can substitute items. Definitely something to make over and over again!
We enjoyed this very much...a big thumbs up from the whole family....I'd never tried gumbo before and wasn't sure what to expect..IT WAS WONDERFUL! Tasted great and was very easy to make, we will certainly be having this dish again. The flavour of the gumbo is outstanding, thanks so much for sharing.
This was my first attempt at gumbo and it was wonderful!! So much flavor and very easy to follow directions! Loved it Jude, thanks for posting.