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Gumbo Recipe

Gumbo

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (375)

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Average Rating:

Total Reviews: 375

Showing 281-290 of 375

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  • on February 20, 2007

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    This was beyond wonderful! I added Old Bay seasoning on my chicken and shrimp. Worth the wait!

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  • on February 20, 2007

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    I loved this recipe. It did take a while to make, but it turned out so yummy. My whole family loved it, even the picky 4 year old. Also it makes a big pot so there are plenty of leftovers(this also frezzes well.

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  • on February 20, 2007

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    Very tasty. However, not enough of a "spice kick" for us. I added one whole jalapeno..couldn't taste it. So we added our own "level" of Louisiana Hot Sauce to our bowls. I used bought rotisserie chicken. Very good, however, I think I will eliminate the chicken and have just sausage and shrimp (larger shrimp. Gumbo was even better the next day.

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  • on February 20, 2007

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    This was a crowd pleaser!!! I made it for The Daytona 500 race,used spicey smoked sausage it gave it a bit of a kick!! Everyone loved it! I will make it again.

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  • on February 15, 2007

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    paula, i love ya cher, but that ain't no gumbo. that's what we call a creole down here in south louisiana. and where's the rice?

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  • on February 14, 2007

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    this was so great that I could slap my whole family---haha

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  • on February 14, 2007

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    This was really good for my first attempt at gumbo. My son and husband both enjoyed it, too. When I make it again, I'll change a couple of things. First, I'll use all oil and omit the margarine. Even with all the other flavors, the margarine taste was pervasive. I'll also omit the chicen and triple the shrimp. Overall, it made for a yummy supper but was even better the next day for lunch. Love you Paula!

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  • on February 13, 2007

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    What a time consuming recipe this was! I made a few variations: semolina flour instead of all-purpose (which worked fine for the roux, no okra (don't care for it, and no celery (didn't have any on hand. I also used turkey sausage which was a fine substitusion. This was a very mild gumbo--no spice to speak of, which disappointed my husband. Next time (I will give it another try someday I'll add Cajun seasoning and red pepper flakes to give it some heat. I thought gumbo was supposed to be spicy? It still tasted good--but it is a pricey little soup to make! I didn't pay attention to the cook time because on the show it took no time at all (of course!, so when I actually started, I had to hurry it but we still ate dinner much too late as a result. I won't give up on this recipe though--the thickness of the roux was perfect for the consistency of the gumbo. I liked that a lot. But, like I said...it needs some spice and heat!

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  • on February 12, 2007

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    This was the first time I ever made Gumbo and boy was it great!! I let some gumbo makers taste it and they wanted the recipe. I'll be making this with some added touches. I used chicken wingdings for the chicken, added canned crab meat as well. Can't wait to have a fish fry and bring this for the crowd!!

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  • on February 12, 2007

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    Never made gumbo before, we added Chorizo and Jalapenos to spice it up a bit. It was a big hit. Paula Dean I want to have your babies.....

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