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Delmonico's Seafood Okra Gumbo Recipe

Delmonico's Seafood Okra Gumbo

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

Showing 21-24 of 24

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  • on October 06, 2006

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    As a New Orleanian, I have made and eaten lots of different gumbos. This recipe is one of the best. Good gumbo is a lot of work, and this is no exception; shortcut recipes may be okay, but can't compare with the real thing. The beer in this one isn't traditional, but adds something I can't describe - another layer of flavor or a depth that isn't there without it- so don't be afraid of it; stock made with shrimp shells makes a huge difference. Frozen peeled shrimp are okay if you have no choice.

    If you are planning to freeze the gumbo or reheat it over several days (it makes a lot!, just add shrimp to the amount that you are using for each meal, as they cook in a couple of minutes and repeated reheatings will overcook them.

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  • on January 26, 2006

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    the recipe turned out okey

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  • on January 22, 2006

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    We improvise some of the ingredients to meet with our likes however, the main ingredients and ability to follow recipe was easy. Thanks for making cooking exciting.

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  • on October 15, 2005

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    Very awesome. I would maybe add some tomatoes and cut the sausage a little smaller. Great recipe.

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