Gumbo

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I doubted this recipe could taste anything like Gumbo with so few ingredients. My thoughts were confirmed after trying the recipe, it tasted somewhat familiar but not enough like gumbo to call it gumbo. Claire has classical French training so she knows the importance of a mirepoix in dishes like this. I can't figure out why she'd attempt a gumbo with five ingredients. The flavor is key and there's no way to achieve gumbo flavor without at least the trinity and a bay leaf. For those of you who liked this recipe... I suggest you try a real gumbo so you can experience the difference.

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My first gumbo...roux was amazing. Perfect color.Did not require the whole 2 hours in oven..glad I kept an eye. The rest of the recipe..bland, oily and will require thickening (yet more blandness
So, gumbo cpr...adding everything in the cabinets and serve with rice :

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Horrible. Worked the 5 hours, did everything as directed. Bland. Greasy, heavy flour taste. Roux looked great. But overall disappointing, best part of the meal was the sausage and rice. Was bland even after being seasoned. Strained off the sausage and chicken,and going to use in a stir fried rice tomorrow.

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I loved this recipe. Of course it's not "real" gumbo, but it is easy and delicious, and is the perfect family meal. I thought the roux in the oven was genius, and there are a bunch of different ways to BYOC this to make it your own. Go Claire!!

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I tried it ( and am from New Orleans and I thought it was quite tasty for only having the 5 ingredients. Seriously, the program is called 5 Ingredients, what did you expect? And to write in and brag about being from somewhere makes you a pro is just plain arrogant. As I stated I am from New orleans but I am no pro at cooking or judging others cajun/creole food, to each his own. Bon appetite.

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You get zero stars for this one. Every New Orleanian or South Louisianian knows that the "holy trinity" is the basis for Cajun and Creole cooking - onions, celery, and green peppers - usually in equal parts. This recipe lacks the depth of the "holy trinity". Also, the roux lacked the dark color needed for a gumbo roux. It should be a dark chocolate color - not milk chocolate color. This recipe also had too much oil in the roux. The roux is done when it is a dark chocolate color and has the consistency of oatmeal or grits.

The way to make gumbo a quick fix recipe is to make the roux as suggested above ahead of time and freeze it until needed. So, maybe one of your ingredients should be a pre-made roux. Pre-made roux is available is South Louisian groceries. Just saute the trinity, add the roux and broth to the correct consistency, and add the meat.

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New Orleans Lady - get over yourself. Of course she's had gumbo. Claire even said that this was not a traditional 15 ingredient gumbo, get it?, "5 ingredient fix" She said she was giving it a shot to try and make it more accessible for everyone else that might find making traditional gumbo daunting. She repeated a couple of times that this was NOT the real thing. Stop being such a hate-er and jacking up the ratings.

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I found this recipe to be outstanding. The roux came out as good as doing it on the stovetop, and with the added benefit of not having to stand over the stove for an hour. I did add red pepper and celery to the onions and shrimp, which always helps with increasing depth of flavor. Will definitely make this again.

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Truly awful. I don't think this lady ever tasted gumbo or she wouldn't have the nerve to call this mixture by the same name.Gumbo is a complex, rich, highly seasoned, dish with multiple layers of flavor. Yes the roux is important, and you can make it in the oven (conventional or microwave, but it is the seasonings and spices that really make the dish. Otherwise all you have is soup. I feel insulted that this segment even aired.

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I really like her recipe for 5 ing. gumbo and especially the way she made her rue!
Good recipes!