7 Reviews

DH, DD, DS & I loved this gumbo! I added 2 teaspoons of the cayenne and wowie wow wow! It was just the right spicy we love! I followed the recipe exactly except I had red, yellow and orange bell peppers on hand, so I used them instead of green. Different from any gumbo I have cooked before (no okra) loved all of the different meats in here. Next time I may add some okra just because we love it so much. For PAC 2007 Thanks BBQ Man!

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yaya78006 September 26, 2007

My family loved it! Great recipe!

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allyandjonasmomma August 14, 2011

Made this in the crockpot! I made it in several steps which took 3 days at the warm temp in the crock. Doing it that way help blend everything together and is fantastic! I used chorizo sausage instead of what was called for, 1 lb or a little more. I did not add chicken instead I had some ham left over about 2 lbs and put that in along with the ham broth. Also I did not add any pepper. Made the rice then poured the gumbo over. I cut the recipe in half, there were 4 of us and still had left overs to spare. Truly outstanding taste. Give it a try and you WILL NOT BE DISAPPOINTED! Added this to my cookbook!

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Chef Mit That's Tim January 06, 2011

I made this Gumbo for the first time at a dinner party I was hosting, it was a hit and a friend called me two days later and requested that I make him a personal pot of it, thanks so much for the recipe

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Chef zapp76 March 05, 2009

This was absolutely delicious. Followed the recipe exactly, though the roux did take significantly longer to get that dark. We loved it!

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Bayoulena December 08, 2008

B-B-Q is the man!!! You are absolutely dead on about the roux. I personally don't let mine get chocolate dark, but I'm with you on the patience being delicious part. I used Emeril's Bayou blast for creole seasoning and I did add okra with the shrimp at the end. To counteract the thickening aspects of the okra, I made double the quick shrimp stock. I also used some finely chopped fresh tomatoes instead of the paste. Excellent recipe, and very well worth the time.

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Chef Stu #2 February 01, 2008
Chicken, Shrimp, and Sausage Gumbo