Gumbo

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This was the first time I made gumbo & 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 & cooked veggies into thickened stock. I will make this again!!!

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Amazing! I just made it and it was great. I would recommend dicing he tomatoes before adding them.

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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!

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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!

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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.

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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!

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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.

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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.

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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

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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.