Chicken Gumbo

  • DeputyDog Posted: 10/05/11
    Worthy of a Special Occasion

    This was so plain, I even added spicy chicken sausage, would not make again, needed a ton of salt.

  • JoannahZ Posted: 10/13/11
    Worthy of a Special Occasion

    Recipe was very bland when followed exactly. I found that with a little extra hot chili sauce and a few dashes of salt and black pepper added to each serving, it was pretty good. If I make it again I will triple the cajun seasoning and see how it is from there.

  • dmv0000 Posted: 09/28/11
    Worthy of a Special Occasion

    I made this shortly after seeing it Cooking Light magazine because it looked great. I'd say this is a good starting point, but as-is this recipe was really bland. First I added at least 5 times the seasoning called for. Then I added some diced tomatoes and chopped jalapenos that I had canned last year. It ended up spicier, but still missing something. Adding much else will really defeat the idea of a low calorie recipe.

  • Gibsey Posted: 01/11/12
    Worthy of a Special Occasion

    We really like this one. I'm a person that loves spicy, so I'm not sure what the other reviewers are talking about when they say this is bland. Yes, you could add a touch of salt and a few dashes of hot sauce to your taste, but if you do the roux like you should, this is very flavorful. Especially for a healthy dish! I can say, I do not care for boil in bag rice, so I cook my own basmati rice with half chicken broth, half water and include the bay leaf. This is in my permanent go-to collection.


More From Cooking Light