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This gumbo is delicious. I make it and freeze several portions. Each time I defrost a portion, I know I'm in for a soul food treat. I don't care whether it's Cajun or not--what matters is that it's yummy.
This is probably delicious, but very misleading to call it Cajun. Thanks.
Great recipe! This had made the final list for our annual soup party. It has a spicy, complex flavor. Don't cheat on making the roux! The only changes I made were to substitute some fish stock for some of the chicken stock. We are on the Gulf Coast, so fresh fish is plentiful. I also don't add sausage- just a personal preference. Thanks a lot, Miss Christine!
I'm 100% Cajun and tomatoes, mussels, clam, NEVER go into a real Cajun gumbo. Also, okra never goes into a roux gumbo. Okra only goes into a seafood gumbo after the okra has been smothered down with onions for at least 2 hours. Now that is a good gumbo and almost as good as a roux gumbo.
Absolutely outstanding. The perfect recipe that gets even better with time to meld. I used half oil/half butter for the roux, used 4 serrano's, 4 bay leaves, 6 celery stalks, the Spicy V-8, full pound of scallops, 2 cans of canned oysters instead of the mussels (terrific), 3 cans of crab,and 2 full smoked sausages and simmered for 2 hours not 1. I think it would be even better using the fresh crab and boneless chicken thighs instead of breasts and will use homemade stock next time too. Already looking forward to it!
I made this once - lost the recipe and FINALLY found it again on line. I've had people asking for the recipe because they loved this dish. It made a lot and was fun to make. DELICIOUS!
This was so yummy! Spicy & rich with flavor. I only used shrimp & sausage for the meat but it still came out great.
I made a batch for 20 people for a Superbowl party and it was a hit.
wow - only change i made was replacing the catfish with smoked salmon steaks, cut into 1 inch pieces (i'm in the good old UK and catfish is available but only frozen and not too good) - awesome recipe!