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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!
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!!!!