By spaghetti_soprano on September 28, 2005
"In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this."
Serving Size: 1 (595 g)
Servings Per Recipe: 12
"Made this recipe exactly as written except I used butter instead of oil for the roux. Just my preference. Made it for a Mardi Gras party, and everyone LOVED it! Great recipe! Absolutely delicious!"
"I don't eat meat, but I cook for several who DO, and made this for them. I had a couple of quarts of rich turkey/ham broth made with the Thanksgiving bones, so used that in place of the chicken stock. Otherwise, I made it exactly as written, and it got RAVES! Okay, I admit, I snuck a tiny taste, and yes indeed, it rocked. I can see why my husband didn't even want any rice with it! I'll post a photo of the enormous pot of this wonderful gumbo. Thanks, Spaghetti Soprano!"
"I looked for a recipe after my first visit to New Orleans. This recipe is perfect, and my family loves it. I make it often. Thank you so much for sharing it with me."
"This is the best gumbo I have ever had! I followed the recipe exactly and the instructions were easy to follow. I have made a roux several times before and prefer the darker Cajun- style roux. Thanks for taking the time to post such a time honored recipe! This is truely the REAL THING."