Sausage and Chicken Gumbo

  • mlfc15 Posted: 11/05/09
    Worthy of a Special Occasion

    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.

  • Tonifla Posted: 04/05/10
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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!

  • oldandhealthier Posted: 08/24/13
    Worthy of a Special Occasion

    great, even my wife liked it. I used mild rotel instead of diced tomatoes and 1 Tsp of Old Bay. A keeper and so easy

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