We just got back from a vacation in New Orleans and this gumbo is every bit as good as any we had there. I used more chicken stock than was called for because I didn't want that little bit left in the carton. I just simered a little longer. I doubled the recipe because I wanted leftovers and it got better as it aged in the fridge. Will definately make this again. Thanks for letting us 'go back' to New Orleans!
We love this recipe! Add lots of okra and that slimyness comes out in the boil. We do a vegetarian version with all the veggies we can find in the fridge and it is out of sight!
We all loved it, even the the kids (3 and 4) cleaned their plates! Thanks for the great recipe.
Very good Gumbo.. I have never made gumbo before until this past Superbowl weekend. This recipe is amazing. This I believe will be my go to gumbo.. We added green onion sausage and chicken and jumbo shrimp to it. I didn't go by the measurements for the spices I just dumped until it tastes right. I also increased the roux by like triple. I was feeding a lot of people. Again this is an incredible recipe. I am no longer scared to make gumbo. Just make sure you get your roux very dark, or it will not have that authentic gumbo taste.
This was very good, and easy to make. DH loved it!! Will definately make this again.
Delicious! I used homegrown okra in addition to all the other veggies. Very easy to make, especially if you combine all the spices and chop all the veggies beforehand. I also used high oleic expeller pressed canola and white wheat flour and serve the gumbo over brown rice, to make this a whole foods meal. If you use brown rice, start the rice before you start your prep work on the gumbo, and it will all be finished about the same time. Even DD 16 months loved it! Not too spicy, just a nice "after kick." Thanks for sharing a great recipe.
This is a great gumbo, but I have to admit that I didn't follow instructions exactly. Instead of celery, I used okra because I had okra and didn't have celery. Used fresh onion and garlic instead of the powder, and cooked in and antique Club Aluminum pan instead of cast iron skillet, because again, I used what I had! I served this over rice and it was excellent. I think next time I'm going to try adding some of that extra summer squash to the recipe.
This is SO good! Definitely will make this again!
Delish! This was so easy to make and it came together very quickly. I love that! I followed the amounts listed, but had additional cayenne available for those that wanted a little more heat. A few minutes before serving, I also added in about a pound of shrimp. Made for Fall PAC 2007.