Gumbo

Total Time:
2 hr 40 min
Prep:
15 min
Cook:
2 hr 25 min

Yield:
8 to 10 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 3 large boneless skinless chicken breast halves
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 5 tablespoons margarine
  • 1 large onion, chopped
  • 8 cloves garlic minced
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups hot water
  • 5 beef bouillon cubes
  • 1 (14-ounce can) stewed tomatoes with juice
  • 2 cups frozen sliced okra
  • 4 green onions, sliced, white and green parts
  • 1/2 pound small shrimp, peeled, deveined and cooked
Directions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.


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4.7 422
I tried this recipe last night but also included some of the helpful tips from other reviews (thank you for those it really helped to make it perfect).  I'm an experienced home cook and I think this recipe may be difficult for a beginner, especially with the Roux.<div><br /></div><div>I use only Kerry Gold Irish Butter in in my cooking and did here as well.  For protein we only like A<span>ndouille </span>sausage and large shrimp in our gumbo, so no chicken.  In stead of the beef bouillon I used 5 cups of chicken stock reduced down with the shells of the shrimp to 4 cups (then removed the shells).  2 Tbls of Worcestershire Sauce (instead of 1/4 cup), 1 Tbls Cajun seasoning, 2 heaping Tbls of fresh chopped thyme, and 1 heaping tsp of File Gumbo.  I drained the "fire roasted tomatoes" before adding to the broth.  I made the rice in a rice cooker with 2 Tbls Kerry Gold Butter, sprinkle of red pepper flakes, 2 Tbls dried chives, and sprinkle of smoked paprika and ground thyme (salt and pepper of course).  On the side we had crusty garlic butter and Parmesan baked crostinis.  I did not add any additional salt to the broth, with the Cajun seasoning and making the stock with the shrimp shells that was plenty of salt for the dish and I probably would not salt the rice next time either.</div><div><br /></div><div>With these additions the recipe ROCKED our world.  Hubby had two HUGE bowls of it last night and I finished my one and went in for a couple of scoops of his second.  Although time consuming with prep and the roux it was all worth it since I had a couple of hours to kill yesterday.  I wish I could post a picture of it as the color was 100% perfect!  Thanks Paula for a good baseline for my first Gumbo attempt that succeeded!</div> item not reviewed by moderator and published
Ok, this might not be true gumbo, but I have made this several times, including for a party for 24. It doubles and triples nicely.   It is delicious, tastes better the next day.  If you are serving for a party, make it the day a day ahead.  YUM item not reviewed by moderator and published
This recipe makes for a great gumbo! Just add a bit of dried thyme, and some paprika and you have an authentic tasting delight of a meal.  Its become a staple in my house!  item not reviewed by moderator and published
This is amazing! Time intensive but so worth it! Better than any gumbo you would order in any restaurant. item not reviewed by moderator and published
This is an amazing recipe. I made it pretty much as written but boiled the shrimp shells in 4 C water for 20 min. and added this with the beef cubes. Used chicken thighs instead of breasts. It isn't too spicy so it good for serving to a group and letting everyone spice to taste with hot sauce. I will definitely be making this again. Thanks Paula. item not reviewed by moderator and published
This was my 1st time ever making Gumbo...my husband loved it and couldn't get enough of it! I made this New Year's Eve 2015 along with black eyed peas, collard greens and biscuits!! This will continue to be a New Year's Eve tradition. item not reviewed by moderator and published
Amazing recipe. I used a bit more sausage, the cajun adouille variety, diced fire roasted tomatoes, added some thyme, and quite a bit of Tabasco. I also substituted poblano for bell pepper and omitted celery, because celery is rubbish and a good way to ruin a dish. Everything else was followed pretty much the same as the recipe and this just simply melted my face. One of the best things I have ever eaten, no doubt about it. The chicken doesn't seem necessary, though if anything it adds some textural variety to the dish. Anyone who has rated this low clearly did not actually make the recipe. If you don't like this, you simply do not like food. Period. item not reviewed by moderator and published
This was a great starting place for gumbo. I made the roux first instead and combined all of the ingredients in a slow cooker and let it cook overnight. The flavor was so much more saturated! I also substituted the bullion cubes for some cajun seasoning, and added some gumbo file, both of which I found in the bulk section of Central Market. item not reviewed by moderator and published
Used butter instead of margarine, hot (spicy) Portuguese sausage instead of the smoked sausage, otherwise, followed recipe to the tee. Good flavor but too much worcestershire sauce - reduce by half should be ok. Also, would drain the can of stewed tomatoes and add another bell pepper. Not a fan of chicken breast in soups since it ends up being a bit dry for my taste so if chicken, then maybe thigh meat instead. item not reviewed by moderator and published
Margarine? Bullion cubes? Worcestershire sauce (A 1/4c, EVEN?)? Should we add another few pounds of salt while we're at it? No thanks. Pull your head out of your ass, Paula. This recipe stinks. Try Alton Brown's or Emeril Lagasse's recipes for more traditional gumbos. item not reviewed by moderator and published
Considering that this recipe does take two hours to prep and cook, and there are so many things that could go wrong (makin' da roux) - this exceeded my expectations! We used turkey kielbasa and substituted fresh green beans for the okra - it added a nice crunch factor. The only reason I did not give this five stars is because I agree with others that this missed just a little extra kick - like hot sauce or cajun seasoning. However, this definitely deserves five stars if you have a diverse crowd including kids that can't handle a spicy kick. item not reviewed by moderator and published
This was very good gumbo, thanks Paula. item not reviewed by moderator and published
ugh...not quite item not reviewed by moderator and published
this dish was great loved in more the 2nd day... i just added crabs an shrimp item not reviewed by moderator and published
This dish was phenomenal dish. I sort of dibbled and dabbled with extra ingredients. I added 3 cans of Glorys that already had stewed tomatoes, okra, and corn combined; I also used two boxes that came with seasoned rice for gumbo. And I didn't use flour, but all in all everything came out excitingly well. You've done it again Paula. Thanks! item not reviewed by moderator and published
Not Quite... I've made gumbo from scratch many times, and used this recipe as my base tonight. I struggled with the flavor not being "funky" enough, and came to the conclusion that between using Worcestershire sauce and NO thyme, it just didn't hit... I ended up overcompensating with hot sauce and thyme to get the flavor close to where it should be. From now on, Worcestershire sauce is an immediate NO for me in any gumbo recipe! item not reviewed by moderator and published
no this is disgusting, margarine in NO? Really? Bouillon? Really? This is a horse shit recipe item not reviewed by moderator and published
DEEElicious, I HATE cooked green peppers, but they blend in..all ingredients do.....THIS IS A GREAT GUMBO...A GUILTY PLEASURE.......THANK YOU PAUL I LOVE THIS item not reviewed by moderator and published
I have made before it is sooooo good and am making it now after all it is fat Tuesday! love ya Paula! fn you should be a shame as I am sure you are not perfect after all no one is. item not reviewed by moderator and published
This was wonderful both my husband and I love it. Served it over Sushi rice. I made 1/2 a batch and still have plenty left over. item not reviewed by moderator and published
I've never actually had gumbo before, so I had nothing to compare it to. But man was this delicious!!! I served it over arborio rice. item not reviewed by moderator and published
We're a long way from New Orleans. This helped immensely. item not reviewed by moderator and published
What do you do when you are using fresh okra? item not reviewed by moderator and published
This was so good!! item not reviewed by moderator and published
This is AMAZING! I modified it a touch to suit my experience and our family's tastes (file' powder instead of okra, etc.), but the base recipe is very good and you WILL like it. More experienced cooks can tinker with it, and novices will be thrilled with it, as well. A simple trick to add more flavor is to make a shrimp stock by boiling the shells for about 20 minutes in 4 cups water, then straining the liquid and using it instead of just plain water. Or use 3 cups water with the shells and add an 8 oz. bottle of clam juice. My family aged 14 to 83 devoured this! 5 stars!***** item not reviewed by moderator and published
This came out fabulous! I changed it up little. I basically doubled everything except for using 2 lbs of shrimp. I subbed rotel for stewed tomatoes. I simmered the first phase longer than directed at low. I added bay leaf, a capful of liquid crab boil, and used some creole seasoning mix. Also, I used about a 20oz bag of frozen okra. When I added the shrimp &amp; green onions I just turned off the heat and let it sit a few minutes then served. It was fantastic and is even better the next day. item not reviewed by moderator and published
This recipe is a keeper! Followed ingredients exactly, except added 1 lb fresh Gulf shrimp. For sausage I used Andouille. Chopped everything before starting. I also added a little extra butter to pan drippings to make the roux. It was SO GOOD!! Served with rice and crusty French rolls. item not reviewed by moderator and published
this sounds like a tasty recipie good touch paula deen item not reviewed by moderator and published
Flavor was good. We made no changes to the ingredients and liked it pretty well. Reading through the steps though, I think they could be streamlined. There's no need for this to take 2+ hours to make. I suggest you dice, cook, remove the chicken, then brown the sausage and veggies altogether. Remove sausage/veggies, and cook the roux 5-10min (usual roux recipe is equal parts butter and flour, so maybe add extra butter to have enough oil to flour). Once browned, add worcestershire and broth/bouillon (stirring), tomatoes, okra. THEN season with salt and pepper to taste. Cook maybe 20 minutes. Done. item not reviewed by moderator and published
An Australian made this Gumbo. Very nice! Added more water and used fresh Okra. Touch of hot sauce and used fresh tomatoes. Make sure roux browns and serve over rice· Used Chirozo sausage· item not reviewed by moderator and published
This recipe is worth every minute it takes to make it. Simply the best gumbo I have ever had! item not reviewed by moderator and published
This is an amazing recipe. Be patient with the roux process and this recipe is fail-proof! item not reviewed by moderator and published
OMG! This was awesome - I think it might have been one of the best things I have ever made!! Our local grocer had fresh gumbo crab so I boiled them and used the broth in place of water. Shacking the crab and browning the roux took a little time but it was well worth the time! It made a huge bowl - I may half or even quarter it next time for a small family of mine. item not reviewed by moderator and published
This is a fabulous recipe! Thank You Paula. item not reviewed by moderator and published
Love this recipe!!!!! Took me a while to make it but was worth every finger licking minute! I could do without the roux and had to season a little more......but overall an excellent recipe. item not reviewed by moderator and published
Fantastic recipe... only thing missing is okra. Next time I make this, I will add some frog legs and alligator! item not reviewed by moderator and published
This recipe is awesome!!! I just got a Dutch oven for the first time and this was my trial with it. The gumbo tastes fantastic you could stop at any point along this recipe and just eat what you've already done its that good. It did take me 3.5 hours total but well worth it. Highly recommend. item not reviewed by moderator and published
Great recipe! Time consuming but worth it! My husband and kids (born and raised in Missouri) had never had gumbo and were skeptical. But I was born and raised in Georgia and I love gumbo so I decided to make it for them, and they ate the WHOLE pot. I used unsalted butter (instead of margarine) and did not add any salt, as I was concerned it would be too salty, and it turned out perfect. The roux truly is the secret to good gumbo, and you must be patient; I cooked mine over medium-low heat until it was a beautiful chocolate color. I also do not add any kind of tomatoes to my gumbo, but to each his own. This was a big hit in my house! item not reviewed by moderator and published
What the heck!!! Trust me people. I was born and raised in Louisiana and Gumbo does not have tomatoes in it. Lol, this is not gumbo. Sorry to bust everyone's bubble but if you want real gumbo, you are gonna have to get a real Louisiana person to make it item not reviewed by moderator and published
I'm a Mississippi girl who know's her Gumbo! This recipe is top on my list. Emeril has a good one too! I MISS YOU PAULA! FN should apologize and beg you to come back! item not reviewed by moderator and published
I made a huge pot of this yesterday for Boss's Day lunch. They raved about it. I used homemade chicken broth and added louisiana hot sauce and some sirachi. OMG definitely loving you Paula. item not reviewed by moderator and published
The gumbo was excellent. The time it takes to make this definitely pays off. I would suggest adding 1 more cup of water to thin it out and also to dilute the saltiness. item not reviewed by moderator and published
This was my first time making gumbo from scratch. I think it was time consuming but that is the way it is supposed to be. It turned out way better than I expected!! This is going to be my new favorite! My daughters always ask for gumbo but I used the box recipes....I know, lazzzy! No more, this got me hooked. I went back for a second helping and the girls almost cleaned the pot!! Paula did it again! I didn&amp;#39;t use stewed tomatoes only because had vine tomatoes. Still was great. I added shrimp but did not use sausage because one of my girls is not eating pork these days. I still loved it. Probably didn&amp;#39;t measure the seasoning but I did season to taste! Love this one!!! item not reviewed by moderator and published
Loved this recipe!! The only change I made was not to add the chicken and it was not missed! I served over rice.. My hubby liked this as well item not reviewed by moderator and published
So we had just watched The Princess and the Frog and my 4 girls (aged 2-10 decided they wanted to make Gumbo. We decided to try this because we love Paula! This was really good, very flavorful and I thought pretty easy. My girls were able to help and they all ate it, which is always a bonus!! We will definitely be making this again! item not reviewed by moderator and published
The best recipe for Gumbo. I used half of all the ingredients because we&amp;#39;re only 2 people and used &amp;#34;I can&amp;#39;t believe its butter&amp;#34; instead and it tasted great : was very filling and we both wiped our plates clean Thank you Paula Dean item not reviewed by moderator and published
I love to cook but by far I'm no chief ! I didn't think this recipe was that difficult at all and was prepared for the worst since it was intermediate. My dad loved the gumbo considering he has never had it before. I plan to make it again ! item not reviewed by moderator and published
Absolutely awesome!!! So incredibly tasty and I disagree with the difficulty rating. This is very easy to make. However, make sure you have 3 hours or so to spend on it. I let it cook much longer than suggested to let all the flavors blend properly. If you enjoy a good southern gumbo, this recipe is definitely for you! Thanks so much Paula for making my taste buds jump with joy!! item not reviewed by moderator and published
This was the first time I made gumbo &amp; it was a huge hit. The only thing I did different is I sautéed veggies in a different pan ...added stock to roux then after thickened, added meat &amp; cooked veggies into thickened stock. I will make this again!!! item not reviewed by moderator and published
Amazing! I just made it and it was great. I would recommend dicing he tomatoes before adding them. item not reviewed by moderator and published
Just had my first bowl after finishing this recipe! OMG! One of the best bowls of Gumbo I've had! I tweaked it bit by using andoule sausage (hey! it's Gumbo! I also added a large jalapeno and a large red pepper (I like the heat. I also used unsalted butter instead of margarine (life is short :-! Turned out great! item not reviewed by moderator and published
The only changes I made were to NOT chop the garlic (like the flavor, but don't like to be inundated!. Used 4 whole garlic cloves that I could remove. I also used Rotel original diced tomatoes instead of stewed. Since I used Rotel, I left out the green onions. Was delicious! PS: Used butter instead of margarine. PSS: Cut up the chicken after you brown and before you re-add to recipe! item not reviewed by moderator and published
15 minutes prep is a total lie. Except for the simmering time, this was a delightfully labor-intensive, interactive recipe for people who enjoy cooking. It's hard to find andouille in the midwest. On the advice of a LA buddy, I bought a Hillshire Farm Smoked Sausage Ring, sliced it thin and roasted it in the oven in a cast iron skillet to brown it. That rendered out the fat, and then I added it with the cooked chicken. Bouillion cubes are disgusting, so I used a generous TBLS of Superior Touch Better Than Bouillion beef base (Walmart. Also, I roasted the frozen okra in the cast iron skillet (wiped of sausage grease for 25 minutes in a 400 oven to get rid of the slime before adding it in with the tomatoes. Cooking authentic Cajun in the midwest with limited resources is a challenge. This, with modifications, was perfection. item not reviewed by moderator and published
I Followed the recipe exactly. Very easy and delicious!! Everyone loved it! I saw some reviews about it being to salty so i used boullion cubes that were low sodium. Turned out perfect! We also made rice to put it over but i didnt need that ; loved it the way it was. Will be making this again! item not reviewed by moderator and published
I find this recipe confusing to say the least and I usually love Paula's recipes. To start, cooking the vegetables in the roux takes entirely too long. Next time I'll cook them by themself as I'm cooking the meat. Also 4 cups of water is not nearly enough water for this to be gumbo. I haven't even finished cooking it yet, but already see that I'll have to add at least 4 more cups, maybe more than that. Like others have said, just use it as a model.....don't go by it strictly. item not reviewed by moderator and published
Like many other people I use this as a guideline but not an absolute. I omitted the margarine, green onion, and shrimp. I use 2 packages of andouille sausages and 6 large chicken breasts. In one skillet I cook the sausage then the chicken. I season the chicken with seasoned salt and Tony's creole seasoning. In a cast iron skillet I make the roux with 1 cup flour 1 cup vegetable oil. After the roux is dark I add the onion, green pepper, celery, and garlic. It is actually important to add the vegetables to the roux because it makes it stop cooking and it helps to cook the veggies. I let it cook for a few minutes an add the salt and pepper, parsley and Worcestershire sauce. I let it cook then I transfer it to a stock pot and add 8 cups of water, 5+ beef bouillon cubes, and Tony's. I add the chicken and sausage and let it cook. Then I add the tomatoes, okra, and more Tony's then let it simmer. Everyone loves it and if people don't like the okra then just take it out. item not reviewed by moderator and published
I wanted to point out, and agree with PhoenixCarolyn, that the directions contain what I believe to be a mistake. I've made this wonderful gumbo several times and discovered the error the first time I made it. In making the roux, you must use either more vegetable oil/butter or less than the indicated 1/4 cup flour. IN ADDITION, when told to "let the roux cool", I remove it from the pot and do not add it back in until just before it says to add the 4 cups of water. Cooking the vegetables in the roux made no sense to me. Having said that - this is my go to recipe and it's great with Blondie's Hollywood cornbread. Use more shrimp and don't leave out the okra. I'm making both for Super Bowl Sunday (hey, it's in New Orleans! Marcia item not reviewed by moderator and published
Recipes are more of a "guideline" for me than an actual rule. I used Andouille sausage instead of smoked sausage, shredded boneless skinless chicken thighs, red instead of green pepper, doubled the shrimp, omitted the okra, used cracked black peppered bacon grease instead of the olive oil, butter instead of margarine, low sodium stewed tomatoes, and low sodium chicken broth in lieu of the beef boullion and water. Still turned out well, although I suspect that next time I make it I will reduce the amount of Worstershire just a tad. It was still a mite salty for my tastes. item not reviewed by moderator and published
It's delicious and also very salty like another reviewer mentioned. The directions are confusing. It says to cool the roux and then return the dutch oven to low heat and melt remaining butter. Is that with the roux in the pot? I've never heard of making a roux, then adding more ingredients to cook. Usually you make a roux, then add liquid to make a sauce. 1/2 cup of flour seemed excessive for the oil that was in the pot. I pretty much had a lump of dough and if I'd cooked it for 10 minutes as advised, it would have been a mess. You pretty much have to make up your own directions. item not reviewed by moderator and published
It did take time to make but well worth it, it was excellent item not reviewed by moderator and published
This was so good. Worth the time it takes to make. item not reviewed by moderator and published
Very tasty recipe! My family LOVED it. I was leery about the kids when I made the gumbo but they too like it. This is a recipe that we will use over and over again. item not reviewed by moderator and published
Horrible recipe!!! I spent 2 hrs cooking and added no salt, but it was overloaded with salt!!! We looked at all the ingredients and found that it was the beef boulion cubes! 5 cubes is way way too much salt, one cube has 45% of your daily salt. We strained the ingredients and re-made the rue with canned stock and it tunred out perfect. item not reviewed by moderator and published
Simply WOW! Perfect consistency.. Perfect Flavor.. Real authentic gumbo! Even came out better than the gumbo I always get at my favorite restaurant. I followed all the steps exactly as it, with only minor exceptions. I made my own spicy shrimp stock using shrimp shells, unpeeled onion, carrot, fennel seeds, garlic, bay leaves, cayenne and tomato paste. I also used grapeseed oil instead of butter and vegetable oil and cooked the roux for a total of 25 minutes. Finally - I soaked the okra in vinegar for 1 hour to remove the sliminess and add a tangy flavor. Well worth the effort. Can't believe how good it came out on my 1st attempt! Thank you Paula! item not reviewed by moderator and published
Excellent Flavor! I will add more shrimp the next time and there will be a next time. item not reviewed by moderator and published
This is nearly identical to another gumbo recipe I tried it was good but missing a little something. This one has double the worchestershire and garlic....and it needs it. This one has more flavor. item not reviewed by moderator and published
This recipe was wonderful. I actually cooked it according to the directions up until adding the chicken and sausage back in. Then I added the okra and tomatoes and cooked everything on high in the slow cooker for approximately three hours. I served it over rice and it was delicious, and perfectly cooked! item not reviewed by moderator and published
Fantastic recipe. My only modifications were to use "Better than Boullion", butter (I just didn't have margarine and no shrimp due to an allergy. This is FULL of flavor, without the heat. You could easily add hot sauce to heat this up if needed, but I made it for a gathering where people are sensitive to spice, and it was totally gone in no time! The flavor is just spot on. I agree with "Cook slow and stir constantly is the key" to the roux from another review. I used a big metal stock pot and was afraid I'd scorched the bottom of the pan, but once I put the liquids in the pot, the good bits came right off the bottom, no burning. Just keep an eye on it and don't keep your heat too high. The 2nd time I made it, I cooked it just a little less time (30 minutes after adding chicken and 45 minutes after adding the okra/tomatoes and it was fine. I just made SURE the chicken was done, and the okra was not too crunchy. Overall, solid recipe that I'm keeping in my arsenal for good! item not reviewed by moderator and published
A full 3 hrs to make. But my first time ever making gumbo and WOWSA! A new favorite of mine and everyone I know! Makes a ton! item not reviewed by moderator and published
It's good, I was hoping for a gumbo that taste more similar to the gumbo I'm use to. This is a very involved recipe in terms of time, it takes a lot of time. I'll likely use a different recipe next time. item not reviewed by moderator and published
It was easy and super delicious!!!!! I like it spicy so added Tabasco before I ate it. Thank you, Paula, LOVE YOU! item not reviewed by moderator and published
the BEST gumbo I've ever made/had! Worth the effort!!! item not reviewed by moderator and published
Absolutely wonderful! This was my first time making gumbo and using a dutch oven. I was worried at first but I had freaked myself out more than necessary! I didn't add the chicken but did add scallops and it was delicious! I'm not a fan of okra but I added some for my Grandma. It is time consuming but worth every bite! Definitely a keeper! item not reviewed by moderator and published
Awesome, made just as directed and it turned out excellent. Added a few dashes of hot sauce. I also added a full pound doubling the called amount - of chilled cooked shrimp - as in the kind you'd find packaged with a shrimp cocktail with the tails pulled off - at the end of the recipe and let it cook for a 1/2 hour more. The chicken was so incredibly tender and the sausage gave it a great spicy full-flavored kick. Wouldn't change a thing in the future...with the exception of maybe making it more New Englandy like - where I'm from...possibly clams and crab or lobster...could be good! item not reviewed by moderator and published
It was very good, I added corn and added chicken drummies instead of breast, also used fresh okra. Great recipe, highly recommended! item not reviewed by moderator and published
Excellent! I used Better than Bullion Beef instead of cubes. item not reviewed by moderator and published
Fantastic recipe! The only change I made was using jumbo shrimp which is what I had on hand. For the perfect bite I do recommend using the smaller shrimp. This was a bit of a time consuming recipe but its gumbo, slow food at its best. But so worth every minute! Definitely try this recipe tonight! item not reviewed by moderator and published
I followed this recipe pretty closely with a few minor changes. I am on a gluten free diet so I omitted the roux straight away. I used andouille sausage and added two fresh cayenne peppers from my garden with the celery and green pepper, because I like everything on the spicy side! I used a pint of prepackaged low sodium beef stock instead of mixing bullion. Near the end of he cooking time I added 2tsp of gumbo filé powder. Awesome and gluten free! This one is a keeper. item not reviewed by moderator and published
One year around the holidays i offered to make Christmas eve dinner for my family. so I went online to find a gumbo recipe. This is the one I decided on. I made it and it was a great hit, in fact it was such a hit that when my grandparents moved up here from new Orleans my mom requested me to make it again. This recipe has quickly become a family favorite. The only thing I changed was i left out the okra. I got a lot of compliments and had my grandparents tell me it was some of the best gumbo they've had. item not reviewed by moderator and published
perfect very tasty love it made it 2day 4 mothers day great idea thanx paula item not reviewed by moderator and published
This recipe is excellent. I followed it exactly and it came out wonderful. I agree with other posters that you can leave the chicken a bit pink. It's gets plenty of cook time so it will be fine. This is my first time making gumbo so I was a little nervouse. It really helped to watch the short video on it. item not reviewed by moderator and published
One of my FAVORITES! I've made this dish a couple of times and it fills my family and friends up every time! I've found that rinsing and adding a little lemon juice to the shrimp (Preferably large shrimp and letting it sit while you cook the rest of the gumbo makes them more firm and juicy. Also don't cook your chicken too long on the skillet. It's okay to have a little pink in the middle when you first cook them. That way when the chicken cooks with the rest of the ingredients it doesn't become dry. I also served over rice and it just adds more fullness to the gumbo so it isn't too soupy. item not reviewed by moderator and published
HAd a MArdi Gras theme party and this was a HUGE Hit! item not reviewed by moderator and published
Great Recipe! Couple things I did differently because I didn't want to go to the store. Used dried thyme instead of parsley (about half a teaspoon or so-to taste, used corn instead of okra, added can of green chilies (use mild if don't want too spicy, and really brown the meat to make smoky flavor! Serve with rice and toasted bread and it's perfect! Will make again for sure! item not reviewed by moderator and published
I was worried this dish would be bland but was completely surprised and pleased to find it rich and flavorful. I made a few adjustments. I used butter made with olive oil instead of butter. The roux didn't brown as a butter roux would but tasted the same. I substituted the frozen okra with fresh okra. I added half a teaspoon of ground cayenne pepper. I used andouille sausage. Instead of beef bouillon, I used beef broth. I will definitely make this again. item not reviewed by moderator and published
This is a fantastic recipe! We made it tonight for the first time and it is to die for. My husband is asking me to make another batch for a party tomorrow night. I know it will be a hit with our friends. Thank-you Paula for sharing this. item not reviewed by moderator and published
This was undoubtedly the best gumbo I have every made, and perhaps the best I've ever eaten. It was truly world class. I omitted the okra, but did use 3 bay leaves and an extra 1/2 pound of andouille. I substituted mud bug tail meat for the shrimp. I will definitely use this recipe should I ever decide to enter a gumbo cook-off! item not reviewed by moderator and published
Awesome recipe. It does take a while - roux took about 20 mins to get the right color. Used andouille sausage. The gumbo was spicy and quite tasty. Will definetely make again. item not reviewed by moderator and published
Excellent. Was very hesitant to make this because Paula Deen's recipes are usually way too much of everything. Was persuaded by the positive reviews. Will definitely make again. Added Tabasco though... item not reviewed by moderator and published
I had some high hopes after reading so many great reviews but I'm sad to say it was average at best. It struck me as odd that she has a 1/4 cup of Worcestershire sauce and I should've abandoned ship right then. None of the other recipes use Worcestershire sauce and now I know why. It's not your normal gumbo and both the smell and taste confirm it. item not reviewed by moderator and published
I don't have a dutch oven, so I just used a regular pot. What was supposed to happen with the roux after it thickened? Recipe did not say anything except to let it cool. I removed it from the pot and returned it later with the water and boullion. I thought it would have been thicker - it was rather thin, like soup. I served it with rice, which I'm surprised the recipe didn't call for. It was good, but I prefer Jambalya. item not reviewed by moderator and published
Double O, Double M, Double G!! I don't know if I'm more impressed with the recipe or the fact that it turned out so great under my hands! I just finished making it (11:30PM because I started late on it (long story. Because it was my first time doing it, it probably took longer than expected. (3:30hours There was a lot of chopping to do, which I recommend doing before you start cooking. I used a skillet for the first portion of the meal, then a 5Qt pot once I added the water/beef bouillon, etc. It worked fine. I subbed the okra for corn, and used andouille sausage, used salt, pepper to taste and creole seasoning. I cooked the shrimp separately (added just a pinch of red pepper flakes and added small bay scallops. I can't believe how great it turned out! Really really delicious! Thanks Ms. Deen! item not reviewed by moderator and published
This recipe was so delicious and believe it or not pretty easy! Next time I need to double the recipe because I made this last night and there are NO LEFTOVERS!!!!! item not reviewed by moderator and published
Fantastic flavor! I substituted andouille sausage, added one green chile &amp; a few dashes of cajun seasoning for some heat because I like things spicy. Served over rice. Will definitely make this again, it would be great for a gathering. item not reviewed by moderator and published
Wow. This was my first attempt at gumbo and it is delicious!!! I used beef broth instead of cubes and only left out green bell pepper. Added a little old bay seasoning too. Yummy! item not reviewed by moderator and published
I'm used to making a Gumbo/Jambalaya mix "Gumbolaya" so I was a bit worried about the lack of flavor/spice for this recipe. I had nothing to worry about. The flavor is excellent - I would provide hot sauce for those who want a bit of heat. My changes: Andouille Sausage instead of smoked, 4 types of peppers for color (Green/Red/Orange/Yellow, 3 cups of okra. Definitely 5 star recipe. item not reviewed by moderator and published
I loved this! It was my first attempt at gumbo and it came out great. My changes were boneless, skinless thighs instead of chicken breast, added andouille sausage in addition to smoked sausage and used Old Bay seasoning and cayenne pepper instead of regulat salt and pepper. Thanks Paula!!! item not reviewed by moderator and published
I followed it pretty close and everyone raved about it! I added 2 more cups of water and an additional 1/4 cup of flour to the mix. I also added about a cup of clam juice and a TBP of file' at the end. Who needs to fly to New Orleans when you have Paula to make you feel like you are on the Quarter?! item not reviewed by moderator and published
Fantastic recipe! I have made this twice, and the first time I followed the recipe exactly. It was perfect when first made, but the okra made the leftovers a little slimy. I halved amount of okra used the second time, and the leftovers were perfect. Either way, it was great! item not reviewed by moderator and published
Great recipe, thank you Paula! I was born and raised in Nola so I know my gumbo and this was a true crowd pleaser at my house! I made a few adjustments the second time I made this. Instead of cubed chicken I added shredded chicken, which gives it a nice thick texture. When you add the tomatoes and okra I added in a couple bay leaves (discard when finished. To add heat I added about 3-4 tablespoons of Louisiana hotsauce. I used Tony's instead of salt for seasoning. We also added in some cooked crabmeat with the shrimp. item not reviewed by moderator and published
Very wrong man, very wrong. item not reviewed by moderator and published
wow...spot on I agree....I used it as a base tonight and so far....the sauce is lacking cause of the worcestershire sauce...im glad i seen this and i usually don't taste my food as i cook I'm a beginner and i tasted it and it def doesn't have the kick it should....im going to add some old bay seasoning....a chicken bouillon....also i didn't use margarine.....this could have been better.......not one i will be making again as of now item not reviewed by moderator and published
thanks for the clarification re: chicken and the comments about cooking the roux...will follow your lead. item not reviewed by moderator and published
Without the roux, it ain't gumbo!! item not reviewed by moderator and published

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