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Gumbo Recipe

Gumbo

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (374)

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Average Rating:

Total Reviews: 374

Showing 41-50 of 374

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  • on February 29, 2012

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    Excellent. Was very hesitant to make this because Paula Deen's recipes are usually way too much of everything. Was persuaded by the positive reviews. Will definitely make again. Added Tabasco though...

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  • on February 26, 2012

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    I had some high hopes after reading so many great reviews but I'm sad to say it was average at best. It struck me as odd that she has a 1/4 cup of Worcestershire sauce and I should've abandoned ship right then. None of the other recipes use Worcestershire sauce and now I know why. It's not your normal gumbo and both the smell and taste confirm it.

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  • on February 12, 2012

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    I don't have a dutch oven, so I just used a regular pot. What was supposed to happen with the roux after it thickened? Recipe did not say anything except to let it cool. I removed it from the pot and returned it later with the water and boullion. I thought it would have been thicker - it was rather thin, like soup. I served it with rice, which I'm surprised the recipe didn't call for. It was good, but I prefer Jambalya.

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  • on January 30, 2012

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    Double O, Double M, Double G!! I don't know if I'm more impressed with the recipe or the fact that it turned out so great under my hands! I just finished making it (11:30PM because I started late on it (long story. Because it was my first time doing it, it probably took longer than expected. (3:30hours There was a lot of chopping to do, which I recommend doing before you start cooking. I used a skillet for the first portion of the meal, then a 5Qt pot once I added the water/beef bouillon, etc. It worked fine. I subbed the okra for corn, and used andouille sausage, used salt, pepper to taste and creole seasoning. I cooked the shrimp separately (added just a pinch of red pepper flakes and added small bay scallops. I can't believe how great it turned out! Really really delicious! Thanks Ms. Deen!

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  • on January 19, 2012

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    This recipe was so delicious and believe it or not pretty easy! Next time I need to double the recipe because I made this last night and there are NO LEFTOVERS!!!!!

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  • on January 18, 2012

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    Fantastic flavor! I substituted andouille sausage, added one green chile & a few dashes of cajun seasoning for some heat because I like things spicy. Served over rice. Will definitely make this again, it would be great for a gathering.

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  • on January 15, 2012

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    Wow. This was my first attempt at gumbo and it is delicious!!! I used beef broth instead of cubes and only left out green bell pepper. Added a little old bay seasoning too. Yummy!

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  • on January 15, 2012

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    I'm used to making a Gumbo/Jambalaya mix "Gumbolaya" so I was a bit worried about the lack of flavor/spice for this recipe. I had nothing to worry about. The flavor is excellent - I would provide hot sauce for those who want a bit of heat.

    My changes: Andouille Sausage instead of smoked, 4 types of peppers for color (Green/Red/Orange/Yellow, 3 cups of okra.

    Definitely 5 star recipe.

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  • on January 14, 2012

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    I loved this! It was my first attempt at gumbo and it came out great. My changes were boneless, skinless thighs instead of chicken breast, added andouille sausage in addition to smoked sausage and used Old Bay seasoning and cayenne pepper instead of regulat salt and pepper. Thanks Paula!!!

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  • on December 31, 2011

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    I followed it pretty close and everyone raved about it! I added 2 more cups of water and an additional 1/4 cup of flour to the mix. I also added about a cup of clam juice and a TBP of file' at the end. Who needs to fly to New Orleans when you have Paula to make you feel like you are on the Quarter?!

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