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I use this recipe ALL the time - it has become a staple in my house, but I made a few 'sinful' changes - I make the roux in the regular way, in a pan, and I use one pound chorizo sausage, usually in place of the chicken. I always use chicken broth instead of water and I blend the vegetables and broth before adding the okra, sausage and shrimp. I also add chopped red pepper after I blend, just for colour. I have no idea if this is authentic, as I'm from cold Canada and have never been to the south. I've only had Zatarains gumbo from a mix I bought in the grocery store, and one other recipe I made before this, but it had tomato in it and wasn't very good. I think tomato-less gumbo is the way to go! This recipe rocks!

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a.blair May 03, 2010

FANTASTIC. this has always been one of my favorite dishes. my mom use to make it for me on my birthday, your was just as good as hers thanks

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tolips January 20, 2008
Where's the Sin Shrimp & Chicken Gumbo