Crescent City Gumbo

  • Carnegie01 Posted: 12/04/09
    Worthy of a Special Occasion

    This is our favorite gumbo recipe! We added a pack of crawfish tails, and I also chopped the sausage and shrimp into bite sized pieces for easy eating. Excellent!

  • kmarquize Posted: 05/25/09
    Worthy of a Special Occasion

    I am from the New Orleans area and I can honestly tell you that this recipe is amazing. I love preparing it. The ingredients are perfect and the whole family enjoys this dish. I always have enough left over to freeze, so you really get a lot for the time and effort put into this meal. Serve it with some crusty French bread, and you are good to go!

  • Mikala Posted: 05/17/11
    Worthy of a Special Occasion

    One word: "DELICIOUS!"

  • JerseyGirl9999 Posted: 02/18/12
    Worthy of a Special Occasion

    Made this as part of our Mardi Gras celebration last night. Fantastic! My husband, who grew up in SE Texas, said it is one of the best gumbo dishes he's ever had. If you didn't already know, you would never guess this is a light recipe. Lots of flavor and very satisfying. The extensive prep work is totally worth the effort!

  • ereeka80 Posted: 10/24/12
    Worthy of a Special Occasion

    This recipe is great! I would change only one thing and that's the sausage I used. The processed light sausage was not to my husband and my liking. The texture was sort of odd. Next time I will use a fresh turkey andouille sausage from the Whole Foods butcher. It's really tasty. Otherwise, this recipe is jammed pack with flavor and great for leftovers!

  • Clobberella422 Posted: 09/03/12
    Worthy of a Special Occasion

    Perfection. If you like gumbo, this is the gumbo to make.

  • EllenDeller Posted: 06/09/13
    Worthy of a Special Occasion

    If it were a special occasion, I'd substitute a cajun sausage for the turkey one, but since it's three times the calories, I stuck with the turkey for our family meal. This is a fine recipe. I used anaheim pepper instead of a bell for some extra punch, and added green onions in with the parsley. We always like a bit of file powder on top as well. Served with a small salad of butter lettuce, orange slices, and kalmata olives.

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