It’s a good Gumbc, but could benefit from more sausage and shrimp.

It was okay, but I’ve followed other recipes before that had better flavoring. Needed more spices and a slightly smokier taste. Still needed something when it was finished. I’ll give it a second try but add a few spices and maybe some diced tomatoes. It stands to be a winner (for all of the prep time) if it comes out a little more exciting.

It was not as thick as I expexted a bit too soupy but tastes good. I followed the directions exactly for roux and was great in half hour, I didn’t stop stirring the whole time. I would add okra and maybe carrots next time as I felt like needed some veggies and I added 1/2 teaspoon or cayenne and would add more next time. Overall family liked it and will make it again

Followed the recipe pretty closely but simmered the shrimp shells in the chicken broth while the roux was darkening. Also the roux took a lot longer than the recipe implied for me, closer to an hour, but I was able to prep the vegetables during that time at least. I also recommend adding 2x to 3x the amount of cayenne. Overall I think it turned out pretty well, it was somewhat time consuming, though, and is not something I would suggest for a weeknight (unless you pre-prep the shrimp and vegetables). Oh, also the picture implies it is super chunky with meat, but if you want that much meat in every serving you should probably double what it calls for which I did not do.

This was a huge it with the family

This was a great recipe. I ended up using some premade roux and adding crab and turkey sausage and it really did the trick!

Very good was yummy I did add diced chipotle’s

tasty...will be put N rotation😊..... didn't have any bell pepper or celery and used beef broth instead of chicken and was still tasty...added a can of diced tomatoes 2.

You might not be a Southern Gal, but you get pretty close to what a proper gumbo should be. Two important omissions exist: Frst, buy shrimp with the heads on and save the heads and shrimp shells for broth. Boil both together for 30 minutes to an hour in the chicken broth you intend to use in the gumbo. Do not be put off by the look of the shrimp heads. There is a lot of flavor in them. Strain and discard the heads and shells and add water to the stock to the amount required for the recipe. Second, gumbo is the African word for okra, and no true southern gumbo would be prepared without this marvelous vegetable. You will find that these two changes magnify the taste of your gumbo. Making the roux (flour and oil mixture) is a time consuming aspect. Cajuns take extreme pride in their roux, often taking more than an hour to get it to the right color. The rule is stir, stir, stir, and stir some more.

It was great. First time I’ve made gumbo and I consider it a success. I made some substitutions. I used homemade fish broth instead of chicken broth. I didn’t have any green bell pepper so I used carrots. I used dried herbs. I didn’t have file powder. Despite the changes it very tasty. I will definitely attempt this recipe again.

My first gumbo and it was very good

Really tasty, but did take a long time to make. You really have to follow the directions in the roux to make it work. I would make it again for a special occasion.