Savannah Seafood Gumbo

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AWESOME! My husbands favorite!

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My husband has Jamaican background, so spices are in his everyday cooking language. On the flip side, I came from way plainer cuisine. So when I cooked that gumbo two days ago, his exact words were "I never though you could cook something like that. That's something you eat in a restaurant". I cooked it in a slow cooker, it took about 2 1/2 hours, didn't have the cayenne pepper, but increased the black pepper. It turned out a little too spicy for me, but yet, full of flavor.

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This was awesome!! I made it for my fathers 80th birthday and even my young niece loved it. They are all Puerto Rican and usually don"t eat any other kind of food. I switched out spanish chorizo for cajun sausage (gave it a little more kick and used zucchini instead of okra. I also used good old cajun seasoning. Absolutely wonderful!

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This dish is wonderful and really very easy. This was the fist time I have made gumbo but was always too intimidated to try. I had no problems and created a dish that made me seem like a culinary genius! I will definitely be making this again to wow other people. Thanks for the help, Paula!

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We used this recipe to feed the masses at our over the bay Memorial Day Weekend. It was delicious and got rave reviews from some very picky seafood people! We added extra oysters and what a treat.

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I invited friends over and used this recipe over the weekend. The gumbo was an absolute hit! A friend added jalapena/cheddar corn muffins and spinach/cranberry/pecan salad for a perfect meal.

I will "definitely" use this recipe again!

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I tried this recipe for after Christmas dinner and It was absolutely delicious. I thought that it was going to be hard but the steps were so simple....thank you Paula,

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This is THE BEST!!! I like to add crawfish tails and use crab claws for the crabmeat. This is by far the easiest and quickest way to a yummy bowl of Seafood gumbo that will have your friends and family talking for days, weeks, and months after eating! I served this for Christmas eve last year and my family is still raving.......I'm actually cooking a pot right now! Thank you Paula Deen!!! I love you and I love watching your show!

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My go to seafood gumbo recipe. I have prepared it dozens of times over the years to a stellar reception from the hungry hoards it feeds. One item, my spouse is allergic to shell fish, so I modified the recipe to include only fish such as tuna, talapia, salmon and any hearty fish that is on sale at the store. Some folks who have had it didn't even realize that there is no shell fish in the gumbo. I still love it, even without the shell fish..

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Made this for a good cool weather meal and for friends. They ended up staying over and eating more for brunch, lol....... I did change a little used fish stock instead of chicken, I was raised on the gulf not to far from Orleans. File is the original use as far as a thickener, but if you add the Okra you don't need it. The starch in the okra thickens the gumbo just fine.