My husband and I enjoyed this dish thoroughly. I changed a few things - from looking at the recipe, it seemed like it would lack flavor. I used butter instead of oil, and added a bit more; I added 2 t. of Old Bay seasoning and added it along with the thyme into the roux to enhance the flavor. Delicious! Definitely will be making it again.
Sausage and Chicken Gumbo
Comments and Reviews 1-10 of 15
mlfc15 Posted: 11/05/09
Tonifla Posted: 04/05/10
This was pretty good, although I would say it leans toward being bland. But what it lacks in flavor, it makes up in heartiness and ease in cooking. Don't know that I would make it again. If so, I'd have to add some seasoning. It is very easy to make, so that's a plus.
heidala Posted: 01/13/10
This was an easy and delicious dish to make during the week because of all of the frozen vegetables. My kids love kielbasa but had a hard time with the okra (which I love!). Will definitely make again!
ChristelB Posted: 01/20/11
Made it last week,was a big hit for my husband and I,used fresh onions and peppers,took a little more time but, oh boy,we ate it for 3 days in a row,and my husband made the rice in a rice-cooker for it,he also loves to cook with me together.we had fun with the meal and will make it next week for our bridge party,and with a green salad and french bread,its a full meal,what a great taste...
rmiller415 Posted: 02/08/10
Just what the rating says: good, solid recipe. I did add plenty of spice (old bay and cajun) as we like things spicy. Used Kroger's bag of onions and peppers. Easy to make, satisfying and filling.
STL Cook Posted: 03/02/10
This was my first time eating Gumbo and I really liked it. I did use Andouille and added shrimp. I think the heat and flavor was fine. I could see adding a little more heat but I would not call this dish bland. My husband loves Gumbo and as it did not compare to his favorite restaurant's version he did enjoy it. I love how quick and easy it was to make, too! I will definitely make this dish again.
cakedeco Posted: 02/14/11
This is a good solid recipe that could use a bit of tweaking. Added a bit more garlic. It still was a bit bland by New Orleans standards. I added some garlic hot sauce at the table and it was much better.
Katcough Posted: 02/02/10
It was really good! We added a lot more hot sauce and some cajun spices. We also used a TBSP of minced garlic and it was delicious!
marieprimeaux Posted: 01/19/11
Being for south louisiana, I have made many gumbos, this one is a real good recipe, for a change you can leave out the tomato and thyme and it will be just as good, just different taste. Cook the flour mixture a little longer, until dark gold and cook the gumbo for about 30 minutes instead of just 6 min.
rstarrlemaitre Posted: 01/09/11
Quite good, though a little spicy for my taste (I think maybe this was the particular brand of diced tomatoes with peppers that i chose?) The heat directed my taste buds away from the ingredients I love - okra, kielbasa - otherwise this would have been a 4. I'm curious what brand of diced tomatoes other people used!
anissagail Posted: 01/24/11
This was an excellent meal! I used chicken thighs that I baked and pulled the skin off. Delicious!! This was the best dish!
brittanydustin Posted: 08/31/11
this recipe is pretty awesome! being on a strict diet you tend to appreciate flavor... with that being said we doctored it up a tiny bit! we added a raw jalapeno to the veggies and added a few shakes of hot sauce! we also did 1 chicken breast, 1 tilapia fish filet, and 1 link of turkey sausage!!!!! turned out outstanding and SPICY!!!!! a must try!!!
mel7art Posted: 01/25/12
This was delicious! I didn't use okra because I don't like it, but I did thicken up a little with dried plain potato flakes. Hubby loved it too, just said it needed more spice, so I'll up the red pepper this time.
stacylynn Posted: 01/29/12
I have been making this for years & we eat it regularly since we moved away from the coast & can't get fresh seafood gumbo. We all like this gumbo, but I don't cook it as quickly as the recipe is written. You need to really cook the roux until it is dark golden brown (about 10 minutes, stirring constantly) to get a better flavor, & then the veggies need longer than a few minutes to soften before adding the rest of the ingredients. I also simmer the gumbo longer once everything is in the pot. The only change I make to the ingredients is using tomatoes with mild green chilis & a little less cayenne (my husband adds tabasco at the table). Overall, this takes about an hour to get to the table, including chopping time.
shelliemac Posted: 05/19/13
This was kind of bland, it needed something to give it a little "umph." Might try it again and add a few variations. Very easy and quick to put together though!