By Andi the grate on June 13, 2007
Photo by kellychris
Photo by kellychris
"This can be made in the crock pot or just a big pot on the stove. I've been making this for a couple of years now. And every time I make it, I barely get any of it before it dissapears. Now, keep in mind that the measurements are approximate, I never measure. I usually just tear up a whole cooked chicken so I really have no idea how much is actually in there. It's a combination of three different recipes including Rita L's "#55786 Crock-Pot Chicken and Sausage Gumbo with Shrimp" and Just Married's "#47656 Louisiana Chicken and Sausage Gumbo(The Real Stuff)". The last recipe, and those of you from the Chicago area may know this one, is from Jimmy Bano's Heaven on Seven cookbook. Everyone who returns from Heaven says "Try the Gumbo"."
Serving Size: 1 (229 g)
Servings Per Recipe: 10
"This was GREAT!! Loved that it cooked in the crockpot, and my mom (who is from Grande Isle,LA) LOVED IT!! She took the recipe home (that's a BIG compliment). I didn't see any reason to add the file` at the end though. Thanks so much-"
"This was excellent! Not a drop was left at the end of our potluck. I put measurements to the ingredients. A teaspoon each of Oregano, basil and thyme. 1 Tablespoon of minced garlic. 1/2 Teaspoon of Onion and garlic powder. Two teaspoons of salt. 1/4 teaspoon of black, white, red pepper and paprika. I used vegetable broth instead of water and added five cups. Never having made Gumbo, I didn't know what to expect. This was a wonderful, warm, excellent-tasting dish! Thanks"
"Made for Fall PAC 09 Orphange adoption. Went to all of the stores in our area and could not find any andouille sausage, the best I could find was Kielbasa, so I used that, and because I had guests who wouldn't eat shrimp I was not able to put that in either. I enjoyed the flavor, but next time I ever make this it will be with the andouille and shrimp, as well as adding some okra since to me Gumbo simply isn't gumbo without it. Thank you for the recipe."
"Second time trying gumbo (and first time making it), so I'm not really a good source for how a great gumbo tastes; but whatever this was, it was good. I didn't add the celery or bell peppers, and I roasted the jalapenos as a throwback to NM. The file powder didn't really thicken it so I used corn starch as well, but I did everything else according to the recipe. Dee-licious."