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I've made this recipe twice and love it! It is so hearty and comforting, and would make a great vegetarian main dish for entertaining. I highly recommend with Tabasco on top (I like the jalapeno flavored one). I found it a lot of work to prepare the first time, though! I made a few changes in prep. technique and it really helped! I made a baked in oven roux from Alton Brown (Shrimp Gumbo - Alton Brown ) and it is the WAY to go! It ended up the darkest coppery color that is aimed for, without my forearms getting burned in the pan! I cut the veg. prep down by cooking my greens (and this time sliced carrot instead of turnip) all together in the pan, with about 1 1/2 cups water. I wanted to cut down the calories in the roux, too, and only used 1/4 cup of the baked roux, and it turned out the same as I remembered! I did add more water than the recipe, too, about 4 cups total. It still ends up REALLY thick. Lastly, I added some chopped garlic and about 1/2 -1 tsp. Cajun spice to the roux. It still comes out very mild, but that's where the Tabasco sauce comes in! This is wonderful on rice or as is. It's great to have in the fridge when you're starving and need a quick snack, too! I have varied the amounts of parsley (doubling it once) and used parsley/cilantro the second time. My husband (not a huge veggie eater) even liked it with the Tabasco. I will make this often. Thanks Bec, for posting! Roxygirl

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Roxygirl in Colorado February 04, 2010
Hearty Green Gumbo