Gumbo

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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.

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It did take time to make but well worth it, it was excellent

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This was so good. Worth the time it takes to make.

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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.

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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.

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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!

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Excellent Flavor! I will add more shrimp the next time and there will be a next time.

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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.

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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!

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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!