By Missy Wright on August 15, 2002
"Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any left overs, this is something that is better the second day. Freezes well too."
Serving Size: 1 (465 g)
Servings Per Recipe: 10
"This was absolutely wonderful!! My dh, who is from New Iberia, LA ate 3 helpings of this. He has bugged me to find a good gumbo recipe and now I know I have. He appreciates the fact that there is no okra in this and so do I because I have found okra to be slimy. Thank you Melissa for this keeper!"
"This is the best tasting GUMBO I have ever had!! I personally do not like okra and don't see what the big deal is with the above two comments made. I lived in Louisiana for several years and had been served GUMBO without okra on several occations. I highly recommend this recipe especially for those who don't particualarly care for the green slimy vegetable!"
"I was raised in Louisiana as well and gumbo is something made with a roux and some sort of meat. You do not necessarily have to have okra in it for it to be gumbo. You can go to any fine resturant or in fact any Good cajun resturant and find there is not okra in the gumbo. Mulate's in Breaux Bridge, Louisiana makes some of the finest gumbo around and there is no okra in it at all. It is all a matter of personal choice. My mother, grandmother and great-grandmother are all Louisiana natives as I am, and for 4 generations back, okra was never used in any of our gumbo."
"This was absolutely delicious. It does take time to make, but was well worth the wait. I had to use more grease to get the roux to a good consistany. And Roux is not easy to make. You are right about keeping an eye on it and stirring it constantly. But in the end it was all worth it. I used a store brand all beef sausage with the chicken, next time I will go a little more fancy with the sausage. My DH ate this up and promptly went for seconds then thirds. I will make this again soon."
"This is the closest to how I make it I've ever seen. There is a okra gumbo with chicken but okra in all gumbos is totally inaccurate. At least not in Franklin, La. Oh yeah, don't forget to put the file' on the table for everyone to use as much as they want"
"This is the best!!! Last time I had GUMBO this good was when I was in New Orleans last year for Mardi Gras. I have wanted to find a recipe that would compare to Ralph and Kakoos in New Orleans and this is it!! I just added some shrimp to the roux and it made it just right. Thank you Melissa!"
"What a flavorful Gumbo! I cooked it one evening then put in in the fridge over night and had it the next day. The flavors were delightful! I used chicken breasts and a spicy beef sausage served over basmatic rice. My whole family loved it. I do appreciate the 'no okra', I never would have tried a recipe with okra in it. Thank you Melissa for this keeper."
"Amazing. Turns out great every time. Sometimes I add okra, sometimes not. Good either way!"
"Many Thanks!! Missy for personally teaching me how to cook this wonderful gumbo recipe. I can't tell you enough how wonderful it is on a cold snowy day. You have so many other great recipes I hope you will continue to share them here on Recipezarr. Huge Hugs.."
"I loved this dish! However, I did add the okra because I am a fan of this slimmy veggie. The time of making this recipe was well worth it."
"I went to a fund raiser for Katrina victims at a local church in Windsor, New York at which they served this soup. I heard several people raving about the soup and our family loved it also! 5 Stars! FYI - If it doesn't use OKRA, it is not GUMBO. (Every dictionary definition I've read for GUMBO uses the word OKRA in the definition, so this is not a GUMBO in the pure sense of the word!)"
"I,m from Va. and I am the bomb *** gumbo cooker, as they call me in California and Missy totally forgot to add gumbo file on her recipe that is the main thing you also need in the gumbo with the okra I don't know what she trippin' on but I'm telling you what you need to put in your gumbo to make it mmmmmmmmm good. But you know also what would go good with that recipe, if you throw some crab legs and some shrimp with some stew tomatoes and louisiana gumbo seasoning, thank you very much, but I'm telling ya'll what the best thing to do for ya'll gumbo."
"Everybody is going on about okra. what is this, other than in my opinion culinary pathology, about okra? and as for slimy, have you considered the possibility that you dont know how to cook it? No problem, Ive never been able to get tea to satisfy my Normandy friends from London. by the way london is a big city and you are going to have guess where in London... so, in short, you dont know how to cook okra and have limted internation experience with food? so what else is new...? try: trying it. Wm. Waugh Turner, III "
"Folks, This is pretty good, but it ain't gumbo. "Gumbo" means "okra". That is the literal translation. I was born and raised in Louisiana and I've had this argument with my Mother-in-law a thousand times. She loves fried okra but doesn't like it in gumbo. That's fine, but then it's an excellent stew, not "Gumbo". L.R. Beckwith"
"All this needs is lots of sliced OKRA!!!"