Shrimp and Oyster Gumbo with Okra

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is awesome! I'm about to make it for the second time and I've replaced the oysters with spicy sausage, sorry Tyler. It's not complicated,elegant and delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am from NOLA and think this is a great recipe. I have used it twice and about to do a third. I can't afford to cook gumbo more than once a year! I add a pint of crab claw meat to it and it makes it very rich and hearty! I also don't truly follow the recipe, but use it as a guide to remember the steps that need to be taken to make a good gumbo! Unfortunatly I don't remember my momma's recipe!
The roux takes a longgggg time ! I usually cook mine slow and it takes about 1 hour to get to where I like it and it isn't dark!
I also take short cuts and use chopped seasoning mix in the fresh produce section. I also use frozen okra and canned tomato. All together it still takes about 4 hours to cook and prepare. I make it a day in advance and let it sit overnight in the fridge. Always better the 2nd day!
The reason I gave it 4 instead of 5 stars is I think it needs the crab meat in there. It totally makes the gumbo!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ok, I've been making this recipe for a year now and finally feel it's time to rate it. I always slightly modify it, as I do any recipe I follow, but it doesn't take away from the base of it. It's delicious. And everyone I have ever made it for will say the same. It may be a bit time-consuming, but every minute of it is well worth it. Tonight I made it with bay scallops instead of oysters, so if you're not an oyster fan, know that alternatives work just as well, if not better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this many times and it's always tastes awesome. I just got back from NOLA and my wife and I couldn't agree anymore that this recipe tasted so much better then anything we ate there. It takes some time to make but it's so worth it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Saw Tyler Florence make this on the TV one day and thought I would give it a try. Had never made a roux but after watching thought I could do it...burned the first one...you really do have to watch it or little black flecks appear and it smells scorched. It takes quite a while to make the rue properly and after reading some of the reviews I think I will try it with oil the next time so it won't take quite so long to get it to a pretty mahogany shade of brown. I used shrimp and chicken the first time...second time I added in some andouille sausage which really gave it a nice Louisianna flavor. Today I was at the Farmers Market and they had some beautiful okra so I decided to make a pot of gumbo for the family.
It is always a big hit at the dinner table and even tastes better the next day. I make a huge pot of it and it always disappears the day after I make it. Thank you for helping me master a roux...and delight folks with this recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow, that sounds delicious!

The Best Chesapeake Bay Oysters are grown on our family farm!

www.deltavilleoystercompany.com

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was good, and what a gumbo should be. But NEVER have I seen a Cajun roux started with butter. Oil is what is used. There really can't be a DARK roux without it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this recipe at least a dozen times over the last few years. I love it and so does my family. We never use the blue crab or the oysters, and it always turns out great. Awesome job, Tyler! You help a homesick southern girl get a taste of the south in Connecticut!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Good stuff. Thanks Tyler; everyone thought I was a genius!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Any recipe that begins with "make shrimp broth" is gonna take some time! Prep time was way over an hour, not counting simmering time for the broth. I couldn't get a blue crab so I subbed snow crab legs. Also fresh oysters are pricey, I skipped those and added some diced chicken breast I already had leftover. It was truly delicious, even better the second day. But I won't make it often because it is time consuming and complicated.