Gumbo

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I have never had gumbo before, but I knew Paula would not make something that didn't taste good. It was fantastic.

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This recipe was easy and simple. It took some time to make, but my family and friends loved it. I will continue to make this recipe. It also will freeze great.

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This was the best gumbo I've ever had!

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be sure and read recipe for times before you start. What Paula accomplishes in 15 minutes will take the home cook a good three hours or so! And that would've been okay had it been an excellent dish - which I didn't think it was. I'm used to New Orleans style gumbo, and this just wasn't as good.

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Thanks for the great recipe. Although it was my first try at gumbo, I looked like a pro. Fantastic!

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Disappointed in the dish. It was dry.

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I took the Gumbo to our last Bucs regular season tailgate, and got rave reviews! The recipe was very easy to make, and most of the ingredients were ones I had on hand. This recipe will be one that I will make again and again. I did add about 1/4 cup Crystal Hot Sauce at the end for a little extra kick.

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I was extremely pleased with the outcome. It does take awhile to make but it is worth the time. The only changes I made was using beef broth instead of the bouillon cubes, a little cayenne pepper and a lb. of shrimp instead of the 1/2. My neighbor gave us andoille sausage from New Orleans and it was wisely used in this gumbo. I wouldn't use any other kind of sausage and would make this again. Thanks Paula.

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This was time consuming, but well worth the effort. It does make a large batch and freezes really well. I used andoulle (sp? sausage which adds some extra heat and also added hot sauce. Also, I had boneless chicken thighs on hand and used those instead of the breasts. This truly is comfort food. Thanks, Paula.

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This gumbo was absolutely delicious and easy to make, just takes some time. I used raw shrimp instead of cooked. I served it over steamed white rice and served it with cornbread. My family all enjoyed it very much.