Gumbo

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I enjoyed it even though I found it bland. Ididn't know when to re=enter the roux. Any suggestions?

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Today was a cold and rainy Sunday and Gumbo sounded good. I found this recipe and read the reviews and thought I would give it a try. I've never made gumbo before so I was hoping for the best. THIS IS THE BEST!!!! Pretty easy and the time it takes is well worth it. I have 2 little ones so the spices worked great for them. They loved it too! This is going in my regular rotation. Thanks Paula!!

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What a great recipe!! This has got to be the BEST gumbo we have ever had!! Absolutely love it.

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Thanks for this awesome Gumbo recipe. I first had gumbo last year when we did a road trip from LA to LA via New Orleans. Living in oz it just doesn't exist, and had to ask my North American Friends on facebook for a recipe. They led me to this site. I am so looking forward to this tonight. I used Chorizo sausage, and king prawns, and mixture of chicken breast and thigh. I can't find Okra here but might need to look further afield. We have crusty bread rolls, and will be serving with rice. Can't wait, have been tasting as cooking. Thanks

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I will be making this again.

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This is without a doubt the best Gumbo I have ever had. Cudos to Paula Deen. Spices and flavors are fabulous . Served with a nice glass of wine and crusty bread hot from the oven.
Don't forget to have the File' on the table for each person to use as they like. Be sure to get that roux dark without burning. Makes the depth of flavor . Yummy,an't wait , husband is making it again Sunday for guests !

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Superb! Exceptional flavor! I used cajun style andouille sausage, and served it over brown whole grain rice with fresh french rolls. It was seasoned very well and I did not have to add any additional seasonings. Better on the 2nd night. This is a great recipe to try different seafoods and sausages. I would like to add some scallops, clams, etc. This recipe is well worth the time it takes.

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A good basic gumbo recipe, quite adaptable.

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Ok so yes I'm from New York... I did have the pleasure of spending about a year down in Miss., and Louisiana. I fell in love with the cajun and creole cooking down there. You cannot find a place that serves authentic gumbo here. I've been thinking about making it for a long time but was not confident I could make the roux without ruining it. This recipe is about the one of he best gumbo recipies I have had. It was not very difficult, but only time consuming. The end result was fantastic! I used andouille sausage for some pep and some file powder to thicken it a little at the end. Awesome!

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I love this recipe. I didn't add the okra, garlic, or parsley and it still came out great. Thanks Paula.