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|Calories780Calories from Fat530|
|% DAILY VALUE|
|Calories from Fat530|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Johari Burnette 21 days ago
This was a great recipe. I ended up using some premade roux and adding crab and turkey sausage and it really did the trick!
Hi Alonso 8 months ago
Very good was yummy I did add diced chipotle’s
Nicole M. 9 months ago
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.
Morris Azbill a year ago
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.
Collind 2 years ago
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.
Lilla 2 years ago
My first gumbo and it was very good
Amanda Jordan 4 years ago
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.