Gumbo

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perfect very tasty love it made it 2day 4 mothers day great idea thanx paula

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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.

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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.

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HAd a MArdi Gras theme party and this was a HUGE Hit!

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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!

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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.

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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.

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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!

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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.

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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...