Bang! Gumbo

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Best Gumbo I've ever made. I didn't use any salt and cut the ingredients by half. I found it was still a bit spicier than I would've liked but it was still delish! I found a peanut butter color roux was just fine and I didn't have to worry about ruining it. Nothing worse than burnt food : We also left the shrimp out, I just wasn't in the mood to clean them.

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The recipe was great and it was very good! Now that I know how to make Gumbo, I'm going to use this as a base and try some other variations but this is a really good recipe the way it is!

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it is the best my husband loved it said it was better then his moms of course i added alot of spice an extra stuff. to give it that real louisiana spice

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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 !

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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!

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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!

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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.

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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.

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Delicious!

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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.