52 Reviews

Outstanding gumbo! We used to live in Louisiana and this the definitely the taste I remember well. It was easy to prepare, filling, rich in flavor, and abosolutely delicious. My husband imediately ladled out a second helping. I garnished with a shake of file at the table, and provided hot sauce for those who wanted fire. Wonderful!

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HeatherFeather December 17, 2002

this is a more than 5 star recipe my familey is from southern louisiana (st. Tammy's Parish) this is the way my MoMa makes it. the flavors blend together and for me its a true comfort dish. so when you try this dish take your time in the cooking dont rush it.this is a love dish

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southern chef in louisiana December 10, 2002

GOTTA LOVE IT it's honest Gumbo. Da Woof does a 3 brew rouxdance for Kari. You put the File' powder on the table, doncha {Grynn}.

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T. Woolfe December 09, 2002

Great "recipe" but had to comment in response to the File comment - File is added at the TABLE not to the cooking pot!!! FYI from a Louisiana Girl married to a Tru Cajun Boy!!!

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Katmenew August 26, 2010

Wow!! This is the first time that I have ever tasted gumbo, let alone made it. I will be making it over and over again. The recipe was not hard to make at all, just time consuming to make the roux, but well worth waiting for.

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Sidd September 03, 2003

Oh Malriah, I can't thank you enough for this recipe! It is so easy and STUPID DELICIOUS. My toes are curling just thinking about it. Once you have the base down, you can throw lots of veggies in to hide them from kids or picky eaters (they disintegrate, I promise), and put in any old kind of poultry, pork or seafood you want.

When the chef says get your roux dark, she's not joking around: it took me awhile to build enough confidence, but once you taste the difference you will commit the extra time to getting it dark chocolate brown.

One change I made: try this over brown rice. AMAZING!

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ZoeB June 29, 2011

This is an Outstanding Gumbo. And, thanks so much for being so candid in saying that our gumbo won't taste like yours. Overall this is a very easy recipe and it is so worth it to make the time to let your roux get to the nice chocolate brown color as the roux is what gives gumbo such a fabulous taste. I used only chicken broth for my soup base and after adding in the celery, onions, and green pepper to the roux, I let my gumbo finishing simmering on low in a crockpot for about 4 hours I also 2 dozen cooked shrimp for the last 30 minutes. Thank you, Malriah for sharing this fabulous family recipe with us!

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Creative Kelly December 29, 2013

Recipe tasted pretty good, but was too rich* and too labor-intensive for me. I made it exactly as the recipe and made the roux too.

(*I ended up skimming of a lot of the butter that was floating on the top.)

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da-duck August 01, 2010

I have never been a big fan of gumbo (I HATE okra, and every gumbo I've had has okra in it). This, not having okra, and reading the rave reviews sounded like it would hit the spot for dinner tonight. Since the first taste of the gravy to check the seasoning, I'd been going back to the stove all day to "check the seasoning" again and again. FANTASTIC recipe. I will be making this again soon!

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Jmommy209 February 08, 2010

My husband has been making the gumbo in the family, but I have wanted to try my hand at making it myself. This was very easy to make and it makes a hearty, tasty meal. My husband didn't want to admit how good it was--but I'll tell you--it was fantastic. The only thing I changed was skimming the fat off the top and file' at the table.

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Sharlene~W January 12, 2004
Louisiana Chicken and Sausage Gumbo(The Real Stuff)