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Gumbo Recipe

Gumbo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Total Reviews: 15

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  • on October 21, 2012

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    This was a weekend project! And well worth it! I started on Saturday and brined the chicken overnight and got up Sunday morning and the gumbo was ready in time for half time! Great flavors. I added okra and all the stock my chicken made which was about 8 cups and cooked till the okra was almost done then added the sausage and let cook for another 2 - 3 minutes and then added the chicken and just put a lid on the pot and let all the flavors meld together. It was delicious!!!!!

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  • on November 12, 2011

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    The taste is fantastic; but he's not kidding about the 11 hours! I recommend doing the chicken the day before if you can. And be prepared to eat, 8-10 servings is more like 12-16.

    But the gumbo tastes great, got a nice kick and a lot of flavor. I would also only start with 1 tsp of cayenne and then taste, the andouille we use has a lot spice/heat to begin with and adding more cayenne would have just squashed the other flavors.

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  • on November 03, 2011

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    Delicious! The first time I made it with the sausage and chicken but the second time I made it with chicken, sausage and black tiger shrimp and served it over brown rice and I made a pan of cornbread.
    This was the bomb. Everybody enjoyed this. It's a keeper!

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  • on August 29, 2011

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    Absolutely AWESOME! My husband and I made this together and we like things on the spicey side so we amped up the spicey stuff and it ended up being a little too spicey! (haha oops! but it was still SO YUMMY!! We had the leftovers the next day and they were even better then! Will definitely make this again, But trust that Guy's way is spicey enough, Even for us spice lovers! ;

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  • on August 13, 2011

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    I've always made the roux separate then added in small batches when the stock is boiling. That usually makes for a more intense nutty flavor, but I can say this way works really well!
    I also deviated, and added okra....fried half of it in a little oil until it started to crust, then removed and added ALL the okra about half way through the cooking after all the stock was added. This gumbo was simply delicious and a huge hit with all my family.

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  • on August 12, 2011

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    Evidently, I work a bit slower than Guy... but the only way to describe the results of this culinary adventure is to quote him. Now.... do I use "Money!" or "Killer!"?

    Either way, wow... Absolutely delicious.

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  • on August 03, 2011

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    So a Girlfriend of mine is form New Orleans, and just today we made this gumbo! This gumbo was jam packed full of flavor. It was a little on the salty side, so try to go a little light. You can always add more salt at the end if you like. To Brine the chicken, it was an awsome
    idea.....The chicken was so tender and the taste, the chicken tasted so good, you could just eat it like that! A Louisiana Rue is much different from this Rue. This Rue took way longer to cook then the Louisiana Rue....But yes it was worth it! It really makes a lot if you follow the recipe. I will be making this again soon for my boyfriend to taste. I know he will love it!!

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  • on July 22, 2011

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    The "Holy Trinity" was used in making the actual gumbo. The carrots was used in making the stock. We do use carrots in Louisiana for making stock.

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  • on July 22, 2011

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    Great flavor, Just in response to the show. The "Holy Trinity" is three things. Trinity=3. Celery onion, and bell pepper. Your writers are really sleeping to put carrots in the mix. Cajuns do not use many root vegies as the soil wont grow them in Loisiana.

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  • on July 16, 2011

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    That was the best and easy way i ever seem anyone fix gumbo and i loved
    it and can't wait i do it.

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