Chicken-Andouille Gumbo

I am from Louisiania!!! Born and raised here and the mistake you are making is that the rouix mixture must be made and added to the water before adding the meat or seafood. The horrible taste is that the rouis mixture has not blended with the water. Try this and it will be better. Also "cajun" food is seasoned to taste,meaning your taste, simply add seasoning you like, but a lilltle dash of Tabasco will make it better take it from me. It is great on a cold winter day and tase much better the second day Ha HA

This recipe is the BEST. I have been making this since 1998, everytime I serve this my guests go crazy!!! It is a HUGE hit everytime. My tip: I make my gumbo at least 3-4 days a head of time. It is so much better if it sits a few days before serving. Enjoy!!

I haven't made this yet BUT am already disappointed. The summary could use some work. It lists the Yield as 4 1/2 quarts - but how many servings? It lists the Cook Time as 45 minutes, Prep Time, 20 minutes, and Chill (Time) as 30 minutes. So a little over 1.5 hours, right? But there are three steps that take an hour, and another that takes 45 minutes. I'm an experienced cook and so I know to read a recipe all the way through, but new cooks won't know that. I also think they should add that making it a day ahead is a good idea. For me, that's a positive. I'm making it tonight, my housekeeper is coming tomorrow (and thoroughly cleaning my kitchen), and book club is coming tomorrow night. Perfect! I'll update my rating after that....