This is a bit putsy. Lots of pots and pans for one dish. That said good gumbo. The roux takes way longer than the recipe says, although I didn't have a cast iron skillet so I used a dutch oven to cut down on pans so that could be why it took longer. I also wondered about the order of ingredients. The chicken didn't right away so be patient to get the oil heated. Next time I might add the ingredients in this step without the to tomato and let that sauté then add the tomato. Getting stuff done ahead of time would help. I would try doing the Shrimp stock, roux and shrimp ahead of time. I would also consider grilling the Shrimp tossed in paprika and doing until just barely done as they cook in the hot gumbo. I would then cut them into bite size pieces once cooked. Not too hot so add extra hot sauce if you like things spicy.
Smoky Shrimp and Chicken Gumbo
PKcookin Posted: 10/24/11
hawaiikim Posted: 12/07/11
This was a solid recipe, but it wasn't worth the time it took.
Kitzer Posted: 01/05/12
When did 'gumbo' become an AMERICAN classic???
kcuervo Posted: 02/23/12
It did take a lot more time than I had expected, but it's a good recipe. Add extra hot sauce! It's not nearly spicy enough. If you want to split this up, make the shrimp stock a day or so ahead. Refrigerate the portion you need; freeze the rest. Then when you begin your gumbo, heat your stock back up.
CynthiaGre Posted: 04/17/13
My first ever attempt at gumbo, and I was very wary of it since I'm awful at making soups. This was delicious! Very time consuming, yes, but very worth it!
GrammyBoomFire Posted: 08/22/12
This is a Creole Gumbo version which always uses tomatoes and usually okra. Cajun Gumbo usually has neither. Both use the American HOLY TRINITY in the base (Onion, Bell Pepper, & Celery). Both are delicious .... Both a labor of Love !!!! For Kitzer: Gumbo has been an American staple since before the American Revolution in the French settlements where the recipes were ADAPTED to local foods and regional influences ......
heidz23 Posted: 11/12/12
Yes, this is a time consuming recipe, but you can tell that by reading the steps. Even though it was putzy, I thought it was worth it. The stock part of the recipe makes enough stock for 2 batches. Instead of using the chicken and tomatoes it called for, I used some ground chicken chorizo (about 1-1.25 lbs) and a can of diced no-salt tomatoes (undrained), so that saved some time. The chicken chorizo added extra flavor that worked well with the gumbo. If you enjoy cooking and don't mind spending the time on the extra steps, this is a good recipe.
nashbarb Posted: 02/03/13
one of the best recipes I've ever gotten from cooking light. Make sure you follow directions to get the roux good and dark. Can freeze shrimp stock for saving a step next time
TTantaros Posted: 11/17/13
I enjoy making lighter versions of soups/stews. I must say this one is great. It took a little time to make but it is well worth it.