Gumbo

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Imade this recipe last fall and it turned out wonderfully. One exception however, I cooked off 8oz. of ground chorizo and used the oil/fat from that to make the rue. What a great experiment. It added a little "bite" and some awesome flavor. This recipe tasted better every day afterwards reheated. I misplaced the recipe I printed so I'm back for more again.

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Dang. I was expecting a good Cajun Gumbo recipe. This one looks more like a Creole-style gumbo. And, yes, there is a difference. The primary difference is that Creole food tends to utilitze tomatoes extensively, while Cajun cuisine usually does not. This recipe does look scrumptious, though I suppose that the tomoatoes in the gumbo would be a matter of preference. I mean--if it's Paula Deen's recipe, it must therefore be delicious. (On a side note, completely unrelated to Paula or her cooking--NEVER trust ANYONE who throws around the term "Gourmet Cajun" or "Gourmet Creole." Both Cajun and Creole cuisines come from poor immigrants and settlers.

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The recipe was excellent! It tasted just like a good gumbo should. I tweaked it a bit and added crab meat, corn (and I had to stew my own tomatoes and it still came out great. The boys in my household licked their bowls clean :- Paula great job on this one!

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Five super enthusiastic stars = ALL AROUND. Everyone had seconds and thirds. And we can't wait to have it for lunch tomorrow. Served it over steamed rice.

It was MAGNIFIQUE!
THANK YOU PAULA.

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It was wonderful!!

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I've made this twice now. I'd say the second time was better and that this is one of my all time favorite recipes. An addition I've made is to add Cajun seasoning. It adds a kick to it with the red pepper and chili powder in the spice mix. Also, if you can't find Andouille (Smoked sausage then I've used hot / spicy ground sausage and browned it whole then cut into thin chunks. Tastes pretty good either way.

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first gumbo we ever made. it will be the only gumbo we make. so so good

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Best gumbo ever! I used to love the 3 meat gumbo at a BBQ place called Green Mesquite BBQ. This gumbo is a lot like it but better. I've made it several times - pretty much every time I get some okra and tomatoes from my garden. I disagree with the reviewer that suggested 1 cup of okra only. I think the proportion of ingredients is excellent.

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Very easy to make but a little time consuming. Would recommend preparing veggies the night before. Used andouille sausage which added lots of flavor! Also only used 1 cup of okra. Would definitely make again.

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Easier to make than it looks. My whole family loves this dish!