Shrimp and Crab Gumbo

  • kaykaypee Posted: 02/23/09
    Worthy of a Special Occasion

    This recipe is pretty bad...I am not ever going to make this again. A waste of some very expensive ingredients. YUCK

  • gunnercade Posted: 12/05/10
    Worthy of a Special Occasion

    This is a nice, light and easy stew. It's not the real thing, but in my opinion it's a fine compromise between taste and nutrition. I used smoked chicken sausage instead of bacon, and used a touch of canola oil to brown the veggies. I'll have the real thing in New Orleans.

  • erinbennett Posted: 10/08/10
    Worthy of a Special Occasion

    If you're not going to make a roux, then do not call it gumbo.

  • thethomps Posted: 07/24/11
    Worthy of a Special Occasion

    We actually love this recipe at our house. It's definitely not authentic gumbo, but it has good flavor and the crab is a nice touch. We use fresh okra from the Farmer's Market when it's in season since it tastes better than the frozen. We also had quite a bit of hot pepper sauce, as we like our soup to have some kick. Since it makes a lot, we end up eating half and freezing half for later. It tastes just as good reheated.

  • cindytuck Posted: 07/29/12
    Worthy of a Special Occasion

    I am not only from New Orleans, still live there and was born and raised there. This gumbo is excellent! I was very skeptical about browning the flour to replace the roux, and after 5 minutes I thought it would never brown, but after about 8-9 minutes it was the perfect roux color without adding all the calories and fat of a roux (which is normally half flour and half oil). The people who didn't like this probably didn't brown the flour enough and substituted the bacon for something else. The bacon adds just enough oil to sauté the vegetables but adds only 1/3 of the fat of a tablespoon of cooking oil! It also adds much more flavor than those chicken or turkey sausages. My husband loved it too, and better than most other gumbos! If you want it more authentic, add gumbo file'.


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