By Kevin Young on June 24, 2002
Photo by PanNan
Photo by PanNan
"This is originally a shrimp gumbo recipe, but it's gumbo, so you can add whatever turns you on. I always eat it with more than just a few dashes of Tabasco. I hope you like it."
Serving Size: 1 (325 g)
Servings Per Recipe: 8
"This recipe is really tasty and easy to make.One thing I changed was omitting the salt. Theres salt in the creole seasoning I use, also in the sausage."
"I whipped this up last Sunday for Monday nights dinner as it was to be a very cold day. Allowing it to sit over night in the fridge really intensived the flavors. It was very easy to put together and I did add more tabasco as we do like our dishes on the hot side. I used shimp & chicken and it was excellent. This was right on. Thanks Kevin"
"Phenomenal! I was trying to "copy" a dish we had in Chicago last weekend and this recipe was it, but better! My DH & I both like more spice, so I added a little crushed red pepper and it was just wonderful. Thanks for the great recipe, Kevin!"
"This was good Gumbo, I liked it alot. I had Gumbo at Red Lobster the other day and yours was way better! From the Brewhead"
"This was fantastic!! I made it with shrimp, sausage and scallops, and it was GREAT! I made a huge pot thinking that we could nibble on it over the weekend, but my husband ended up having 4 bowls (and raving each time), so that went out the window. One of the few recipes I will DEFINITELY add to my usuals."
"WOW !! This recipe was so easy! I had been avoiding making Gumbo for 5 years (a special request by my Creole boyfriend) until I found this recipe. After studying it, and reading all the rave reviews, I decided "I can do this!" I did it, juicing it up with my own dash of flavors (including 1/2 cup of Lite Beer during the last 15-20 minutes of simmering), and I must say, it was a hit !!! Thank you Kevin !!"
"I use this recipe all of the time because it is so easy and delicious. Each time I make it I make some small alteration but always keep the same quality broth and sausage for continuity. I also toast the flour in a dry pan before adding the oil to cut down on time and increase the toasty flavor. There are only two of us but a full batch doesn't make it more than three days and if the word gets out that I made it, it can become a bit of a free-for-all."
"SUCCESS!! I've been avoiding making gumbo recipes because of my fear of "the roux." However, the other reviews on here were so encouraging that I thought I would give it a shot - and I'm so glad I did.
The first modification I did was to cook the roux over medium-low head instead of medium-high. I felt that I had more control over the roux. The next thing I did was cook it until it turned a light brown (almost like a peanut butter color). It's true that once you add the veggies in the roux will continue to cook.
Next I added 1/2 can of diced tomatoes, a bay leaf, and a dash of tobasco sauce. I also used 1.5 teaspoons of the creole seasoning because my friends like food on the spicier side. This dish was wonderful!!! My friends absolutely loved it and were disappointed that I didn't have more. I used 1 lb of shrimp and 1 lb of andouille sausage. Great comfort food and so easy!!"
"This was my first try at Gumbo, and it was a huge hit! Thanks so much for this recipe! I used Bacon grease instead of oil and it was amazing!"
"I always love great gumbo and wanted to make homemade. But I will admit that I was afraid it was going to be beyond what I could make.
I read the recipe and figured it was something I could do.
I did a few things different from the recipe.
I used a roux recipe (recipe # 47651) to get a rich chocolate roux. My market was out of parsley and scallions so I used dried parsley and no scallions. Everything else was like the recipe listing.
My only bad thing that I can say about this recipe is I WISH I DOUBLE IT!
My first tasting was so good! I let it sit a day for it to truly season and took it to work for potluck.
The gumbo was gone in little time (with some upset that they waited too late!)! I had coworkers who were born and raised in Louisiana who told me that the gumbo taste like what they get at home and like I've been cooking gumbo for years and not a first timer!
This is a keeper and will make this often!"
"Very good and close to the original. I have worked at a creole restaraunt and this is pretty darn close. Their's has more tomato flavor and much thinner broth. But the other flavors are so good and simple just like I like it. I used andouille sausage and shrimp. I put okra in mine and it came out fantastic! I have file powder, but I let my husband put it in if he wanted it. I didn't add any salt because the broth I was using has salt in it and did not want it to overpower the gumbo. I did not let my roux brown too much because as someone else said, as it cooks in the pot, it will develop more flavor without having to "burn" it. I also put mine in a crockpot to let it simmer after I did the vegetables with the roux. I added the okra halfway through, and then added the meat about 15 mins before eating. That way the shrimp was cooked just right. Will enjoy for the next couple of days. Thanks."
"I made this twice in two weeks because of the demand from my husband and friends. I toasted the flour in a dry pan for the roux to speed up the browning a bit. Great recipe and very easy for something that everyone likes."
"This was FANTASTIC! It made for a great Mardi Gras dinner. we used about 3 lbs of Chicken and it poached up perfectly in the spicy liquid. it came out wetter then i expected. But all in all very very good. "
"I'm quite happy to give this 5 stars! The flavour and texture were great. I added a few Chilli Peppers to the mixture, as I like a bit of heat. Thanks for the great recipe!"
"It is the first time I made Gunbo and let me tell you this is the best recipe ever. My kids loved it and my fiancé as well. I will definitely make it again. I used chicken, shrimp and sausage."
"This was my first attempt at gumbo and never having eaten it before I didn't know hat to expect. It turned out very good! I used shrimp for the meat."
"Absolutely fantastic! Very simple to make and once all the veggies are chopped and the roux is done it goes very quickly. I halved the dish since it's just 2 of us but it only ended up being about 3 servings. Next time I'll make the full recipe. I used a lot more of the Cajun seasoning (probably about 2 tsp) and added about 1 tsp of File powder. I also used chopped andouille and shrimp. This was really, really unexpected how great this was."
"This is very good but what happened to the File Gumbo powder at the very end? Never saw a Gumbo recipe without File Gumbo. I used bacon fat instead of oil, shrimp stock instead of chicken stock and of course okra. Follow this recipe and you won't go wrong. You will double it the next time you make it, because it goes fast."
"This was surprisingly easy to make. I wish I had doubled the recipe as my wife and I just inhaled this batch! We used tiger prawns and Andouille. Thanks!"