Wow, I'm addicted! This is a delicious recipe, and it's going to be on my menu at least once a month now. I'm on a gluten-free diet and this was easy to convert by substituting Bob's Red Mill all-purpose gluten-free flour for the regular flour and substituted butter for oil (maybe not as healthy, but delicious)! The roux still turned out great. I used pink shrimp and fresh basil, oregano and thyme, which all worked out wonderfully. Next time I'm going to try adding some okra.
Absolutely delicious! I skipped the powdered garlic and onion and increased the corresponding fresh ingredients. I'll definitely be making this again.
WOW! This is delicious. And super simple...especially when you have a helper to chop vegetables. :) I browned the flour first, then added the oil, so my roux was a gorgeous ultra-dark brown (the color of brownie batter). I set it to cook over night and my sweetie and I each took it to work for lunch today. So flavorful, perfectly seasoned. A very hearty fall or winter meal. This recipe is a real keeper. Thanks Red!
I followed the instructions to the tee. It took at least 30 mins to make the roux and it wasn't the chocolate brown color described. I got so tired of waiting that I simply put it in the slow cooker when it was the color of caramel. I used turkey andouille sausage and 2 jalapeños, ribs and seeds removed. But gosh, it was spicy. My husband and I are used to spicy but for any other person, it would have been too hot. Next time, I'll only use 1 jalapeño. I also added some frozen okra just because I didn't have any shrimp. This is better than a lot of other slow cooker gumbos but if I make it again, I'll adjust some of the ingredients to our own liking.
This really turned out well, almost as good as the gumbo I used to get in New Orleans! I had to skip the thyme and paprika, but it still turned out great. I did add in a little Creole seaoning to make up for the lacking spices, and this did the trick. I will definitely make this again.
Decent starting point. Check the spice quantities before deciding. 1 tablespoon of just about every thing? Fresh onion, fresh garlic, and powdered? Tasted like ratatouille.
My first time making gumbo and it came out delicious. I did forget to put the salt but no biggie. I added it later on. I'll be making gumbo for thanksgiving. Yummy!!!!