- Most Helpful
- Highest Rating
This recipe was very very good. My family loved it! Your instructions were clear and easy to follow. The roux turned out beautiful and the seasonings went well together. Thank you for sharing this simple yet delicious recipe! It is a keeper :)
Soooooo good! I used fresh green beans in lieu of the okra (my DH won't eat okra). I used olive oil to make the roux and I wouldn't change anything!
Very enthusiastically received. Time consuming, but low stress. I halved the recipe. I must have whisked too fast or heated too slowly, because even after half an hour, my roux was more butternut golden than chocolate brown. I omitted hot sauces because good andouille has enough kick for us, and I stirred the rice into the gumbo.
This tasted wonderful. My Wife Loved it. I didn't like the roux, the browned flour and oil smell was too much for me. Once the soup was finished everything was wonderful.
This came out great. I pretty much made as directed, but was using assorted leftover portions of the meats, so my quantities weren't exact. I also threw in meat from a couple of smoked turkey legs. It was terrific all the same! My husband started begging me to make it again the moment the last drop was gone.
The flavor in this recipe is great. I did have one issue which is why I am giving it 4 stars. I followed the insturctions perfectly but some how my okra turn out very mushy and when the leftovers had cooled enough for me to transfer them, I stirred the pot and they had gotten slimmy. This may have been a personal problem but I think one hour is a long time to cook okra. I had to throw out the leftovers :( I do like every thing else about this recipe so I will make again but omit the okra and add shrimp at the end instead. I am from Louisiana and can say this recipe is very good and everyone should try it. Thanks for the recipe.
This gumbo is so good that I’d drive to New Orleans (from Ohio!) to pay some fat guy with a stupid catch-phrase $20 for a bowl of it. At the same time it was also very hard to make for someone of my skill level. I’m sure that there are all sorts of tricks to do the prep work faster, but I didn’t know them. I guess a better cook than me would be efficient and confident enough to do all of the prep work at the same time – like grill the chicken, cut up the veggies, and make the rue. By the time I reached step 3, at least an hour and a half had passed. At that point – don’t make this mistake – I proceeded to put FROZEN okra (I live in Ohio, remember? There is no “okra season” here) in the pot. Bottom line: It took 20 minutes longer for the veggies to wilt than it was supposed to. I wish someone would have given me this advice: Throw out your cheap plastic spoon and get a sturdy wooden one. This gumbo eats plastic spoons for lunch. This gumbo is worth all of the work, enough if your make every one of the mistakes I did and more. It’s very easy to save some money if you switch things up and buy whatever meats are on sale. It tastes awesome, even if you serve it with a lot of rice to make the pot of gumbo stretch further. If you stock up on a nice selection of hot sauces it can be fun and new every day you eat the leftovers.
this is the best gumbo recipe i have found and i have tried alot of them. i also added some shrimp at the end because gumbo just needs a little of that seafood flavor.
Just finished eating this and it was wonderful! I followed it to a T with the exception of the sausage-I already had Chorizo so I tried that. It seemed to work. I chose to skip the rice and managed just fine. Anyway, no more sticky, pre-fab gumbos for me. This is the real deal. My compliments to the Mean Chef.