Bang! Gumbo
Show: Diners, Drive-ins and DivesEpisode: Southern Flavor
Rate This RecipeRead users' reviews (7)
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Average Rating:
Total Reviews: 7
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By malloryneal
Dallas, TX
on February 07, 2012
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Loved this recipe. I didn't know when to add the chicken back so I added at the same time as the shrimp just to re-warm so that it didn't get dry. It was tasty !
By Chef #1280377
Terneuzen Nethe...
on January 29, 2012
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Awesome. Be careful with the roux that's the most important part. I added crawfish as well. Definitely a crowd pleaser.. They don't mention their secret spice. I use equal parts cayenne, black pepper and smoked paprika. Then added about 1/4 onion and garlic powder!
By smartblonde8302
Rantoul, IL
on January 28, 2012
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So delicious and super easy! We made it with frozen okra and left out the shrimp, and it was better than any gumbo I have had at a restaurant! I took Ken's advice and added extra butter to the roux and it turned out amazing!
By kencuprynski
on November 21, 2011
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I have made this recipe a few times. Add more butter to the roux and do not add salt. This is an excellent recipe that I will use many times in the future. Half a recipe is appropriate unless it is a large family gathering.
By russell80104
on November 19, 2011
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This was really good! In fact, we went to Bang today to compare it. It tasted very close to the recipe.
Just as the other reviews state, I needed more butter for the roux and the first batch was very salty. Hold off on the salt and salt to taste later.
I also recommend visiting Bang if in the area.
By megtides
on October 19, 2011
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Delicious!
By angietoomey_7739607
Minneapolis, MN
on September 23, 2011
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Texture = Perfect
Flavor = Amazing!
Looks exactly like I expected it to turn out :
My only negative is that it was a little saltier then I prefer...however perfect level of saltiness for my husband.
Instead of chicken breasts, I boiled a whole chicken for 20 minutes in chicken broth and water mixture and used that same mixture as the "Chicken Stock" that the recipe calls for. I then shredded up the chicken and added back to the soup.
One more recommendation is that when preparing the roux, have an extra 1/2 stick of butter. My roux was way too dry (so dry that there is no way it would have browned at all and the extra 1/2 stick made it more of a paste and it started darkening instantly upon adding.