By B-B-Q Man on March 01, 2007
Photo by yaya78006
Photo by yaya78006
"This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark."
Serving Size: 1 (407 g)
Servings Per Recipe: 14
"My family loved it! Great recipe!"
"Made this in the crockpot! I made it in several steps which took 3 days at the warm temp in the crock. Doing it that way help blend everything together and is fantastic! I used chorizo sausage instead of what was called for, 1 lb or a little more. I did not add chicken instead I had some ham left over about 2 lbs and put that in along with the ham broth. Also I did not add any pepper. Made the rice then poured the gumbo over. I cut the recipe in half, there were 4 of us and still had left overs to spare. Truly outstanding taste. Give it a try and you WILL NOT BE DISAPPOINTED! Added this to my cookbook!"
"I made this Gumbo for the first time at a dinner party I was hosting, it was a hit and a friend called me two days later and requested that I make him a personal pot of it, thanks so much for the recipe"
"This was absolutely delicious. Followed the recipe exactly, though the roux did take significantly longer to get that dark. We loved it!"
"B-B-Q is the man!!! You are absolutely dead on about the roux. I personally don't let mine get chocolate dark, but I'm with you on the patience being delicious part. I used Emeril's Bayou blast for creole seasoning and I did add okra with the shrimp at the end. To counteract the thickening aspects of the okra, I made double the quick shrimp stock. I also used some finely chopped fresh tomatoes instead of the paste. Excellent recipe, and very well worth the time."
"DH, DD, DS & I loved this gumbo! I added 2 teaspoons of the cayenne and wowie wow wow! It was just the right spicy we love! I followed the recipe exactly except I had red, yellow and orange bell peppers on hand, so I used them instead of green. Different from any gumbo I have cooked before (no okra) loved all of the different meats in here. Next time I may add some okra just because we love it so much. For PAC 2007 Thanks BBQ Man!"