Everything Gumbo

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Keeper, keeper, KEEPER! This was an easy recipe to make. I went with mesquite smoked sausage instead of boudin, but it just added a slightly smokier quality. The chicken was so tender I couldn't believe it! Also, when I gave it a taste in the home stretch of the cooking process I felt it needed just a little more kick, so I added a tablespoon of Tony Chachere's Creole spice. Bingo! That made a world of difference. Served over good rice and with sweet cakey cornbread and it was one great meal for a cool night!

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My husband and I loved this meal. I made it in advance so all my husband had to do on the night we were going to have it was to put it back on the stove and gently heat it up then when I got home I added the fresh shrimp. I even made the rice she did and we both really loved that as well. I will be making this again no doubt.

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This gumbo is awesome...so flavorfull. It does take a long time but well worth it!

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My husband and I loved this GUMBO. We will make it again. To answer the okra comment,Gumbo is a stew or soup which originated in south Louisiana. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, or the French base made of flour and fat, roux. The dish likely derived its name from either the African word for okra (ki ngombo or the Choctaw word for filé (kombo. Two main varieties of gumbo exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl.

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first time making or eating gumbo it took alittle over an hour to make but it really was wroth it. everyone in the famliy loved it.

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Love, Love this recipe. My family could not get enough!! Wouldn't change a thing, maybe add more andouille sausage. Super easy and tasty!!

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After watching Rachael make this dish, I couldn't get it out of my mind! I just had to have it! I purchased the typical ingredients for this dish-chicken and andouille-then made my own version because I didn't have everything I needed. I would say my version was more Cajun than Rachael's, however. It is great left for a crowd and seemed to make everyone happy!

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This is very tasty. I couldn't find chile peppers at my local Safeway so I just used green Anaheim peppers. I used shrimp instead of the crab. Served with the scallion rice. SOOO good. A little spicy for my kids, but my husband and I were lovin' it. If you're Gumbo fan, you gotta try this recipe. Thanks Rachael.

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My family and I LOVED this recipe, now I'm from DC so I'm sure that this isn't "real gumbo", but it worked for me. This recipe was very easy to make and the flavors were great! We love to entertain so I will definitely make this for my guests.

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I really enjoyed this recipe. Fresh Okra would be good, but where I live we don't have much access to it. But I did change this recipe a bit, I added fresh asparagus to it and had to omit all the peppers, I love hot but my youngest daughter does not. Hot sauce is always on the side. Thank you Rachel for a great base recipe, it is very tasty!!!