Gumbo

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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.

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This was pretty good - never having had gumbo before, I can't really be a judge as to whether or not it was authentic. It is pretty tame, which is nice because some people in my family prefer milder foods, while the others added hot sauce to their liking. I am by no means an expert chef but the prep time took much longer than I had anticipated but I think this is user error (aka: me. I will definitely make this again as everyone really enjoyed it!

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Lacks flavor. There is no spice in this recipe, and hadly any flavor, this is a very plain gumbo when it comes to flavor. Lots of meat which is good, needs lots of seasoning, the roux needs to be cooked much longer, and some hot spice needs to be added. I was disappointed, but it can easily be fixed which will make all the difference in the world.

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Left out the chicken and used hot Italian turkey sausage with frozen raw shrimp ~ it was delicious! I thawed the frozen shrimp and about 5 mins. before serving I just added the raw shrimp, shells removed and deveined, directly to the gumbo and cooked till turned pink. Added the green onion and parsley and served over white rice. Loved it!

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This was really good! I love spicy foods so I added hot sauce, caynne pepper and crushed red pepper to it. Definitely worth the wait!

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Love the recipe!!! I love seafood, so I bought a bag of mixed frozen seafood (calamari, shrimp, scallops, etc and added it to the last 15 mins of the dish. Wow! It's amazing!!!! Served this dish over rice and with fresh baked bread to capture the juice. Can't wait to have it again tonight. I'm sure it's going to be even better!!! This was my first attempt on Gumbo...needless to say.....I will be making this recipe again. If you like to spend time cooking in the kitchen like I do then this is a great dish to try!

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Well we followed this recipe to the "T" except bumped it up for 40 people doing everything but the roux in an 18 quart roaster...IT WAS AMAZING!

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This recipe is excellent. Having made it several times I have made some changes and some discoveries. I cube the chicken before browning so all sides of the chicken brown which adds to the flavor. I use Andouille sausage and have used several different brands. There was a significant difference between the brands as there is with many ingredients. If you use a sausage on the hotter side you may not need to add any other heat to the Gumbo. Okra thickens the Gumbo, so if you don't add it you may want to reduce the liquid slightly if you prefer it slightly thicker. We love to serve it over hot, steamy rice with corn bread on the side. Ymmmm....we love it!!!

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We loved this recipe. I served it over brown rice. Tasty!

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I loved it! I added clams and clam juice and 2 pounds of shrimp. In my bowl I added Red Hot hot sauce and it was awesome! I really didn't think I was going to do well, but I did great!