By TOOLBELT DIVA on April 24, 2003
Photo by Brew City Chef
Photo by Brew City Chef
"Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also..."
Serving Size: 1 (465 g)
Servings Per Recipe: 8
"My DD has befriended a recently jobless homeless young man from St. Bernard Parish, LA, whose home was destroyed by hurricane Katrina. He hasn't had good Cajun food since he evacuated to Texas, and was missing it, so we invited DD and her friend to share this recipe with us. He said it was seasoned just right, and he ate every drop in the bowl. Considering the expert source, that's a high compliment for the recipe. We thought it was mighty tasty too, by the way. Thanks for sharing it."
"It was some of the best gumbo I have ever had or made. It is very easy to make, and I only added one additional thing, Craw Dads. Nothing better than the little river lobsters."
"Excellent flavor and just the right amount of heat!! I followed other reviewers suggestions and took it easy on the Tabasco (added just a splash) because the cayenne already adds quite a bit of heat. I will add additional seafood next time like squid because you do have a lot of the broth. I also think okra would make a great addition as well. Thank you very much for a taste of the bayou!!!"
"Loved it. I would add more seafood next time. Also would cut back a bit on the cayenne pepper (but just for company!!). I personally loved it the heat it was...I actually added more tobasco to mine. Thank you !!"
" This recipe was absolutely delicious. I had an old friend from New Orleans that use to make this for me and this tastes really authentic just the way I like it! A+"
"Very Very good except go lightly on the tobassco sauce, excellent dish."
"This was absolutely delicious! I cut the roux in half to lower the fat content. I don't know how that affected the flavor or consistency, but we certainly didn't think it was missing anything."