Gumbo

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A full 3 hrs to make. But my first time ever making gumbo and WOWSA! A new favorite of mine and everyone I know! Makes a ton!

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It's good, I was hoping for a gumbo that taste more similar to the gumbo I'm use to. This is a very involved recipe in terms of time, it takes a lot of time. I'll likely use a different recipe next time.

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It was easy and super delicious!!!!! I like it spicy so added Tabasco before I ate it. Thank you, Paula, LOVE YOU!

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the BEST gumbo I've ever made/had! Worth the effort!!!

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Absolutely wonderful! This was my first time making gumbo and using a dutch oven. I was worried at first but I had freaked myself out more than necessary! I didn't add the chicken but did add scallops and it was delicious! I'm not a fan of okra but I added some for my Grandma. It is time consuming but worth every bite! Definitely a keeper!

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Awesome, made just as directed and it turned out excellent. Added a few dashes of hot sauce. I also added a full pound doubling the called amount - of chilled cooked shrimp - as in the kind you'd find packaged with a shrimp cocktail with the tails pulled off - at the end of the recipe and let it cook for a 1/2 hour more. The chicken was so incredibly tender and the sausage gave it a great spicy full-flavored kick. Wouldn't change a thing in the future...with the exception of maybe making it more New Englandy like - where I'm from...possibly clams and crab or lobster...could be good!

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It was very good, I added corn and added chicken drummies instead of breast, also used fresh okra. Great recipe, highly recommended!

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Excellent! I used Better than Bullion Beef instead of cubes.

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Fantastic recipe! The only change I made was using jumbo shrimp which is what I had on hand. For the perfect bite I do recommend using the smaller shrimp. This was a bit of a time consuming recipe but its gumbo, slow food at its best. But so worth every minute! Definitely try this recipe tonight!

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I followed this recipe pretty closely with a few minor changes. I am on a gluten free diet so I omitted the roux straight away. I used andouille sausage and added two fresh cayenne peppers from my garden with the celery and green pepper, because I like everything on the spicy side! I used a pint of prepackaged low sodium beef stock instead of mixing bullion. Near the end of he cooking time I added 2tsp of gumbo filé powder. Awesome and gluten free! This one is a keeper.