We aren't gumbo aficionados by any means. This is a hearty meal that was a bit more chopping than I usually do on a work night. Hubby thought it was great. It was a tad too hot for me. Omitted the okra as we don't care for it. Might make again.
I generally make a black roux gumbo but decided to try a lighter roux with okra.
Asteure, ma femme, al m'dit, "'ey Bill je prefare ce gumbo!"
In english, now that I made this for my wife, I am not sure she'll like my old cajun gumbo as well.
This is good stuff. I prefer to make my own seasoning but didn't want to venture too far off. So, I used half Tony Cachere's creole seasoning and half my own (thyme, oregano, basil, onion powder, white pepper, black pepper, cayenne, dried minced garlic and garlic poudre). I also skipped salt and used worcestershire sauce instead. I added a little more tomatoes than called for and used about twice as much andouille. But, hey that is all personal preference. I'd bet that the gumbo would be great if you didn't change a t'ing.
Laissez les bons temps rouler
I just made this dish & it was so good! I omitted the salt & it wasn't missed since I used cajun seasoning & chicken stock that contained some salt. I did use chicken andouille sausage so it reduced the fat content! It had just the right amount of spice! My husband loved it! It's a keeper!!!
I made the creole seasoning from scratch using a recipe on allrecipes.com. Easy to do with the many single spices we keep on hand and can control the salt and heat. I used smoked paprika in the recipe. I made 2 T. worth of creole blend, and ended up putting it all in. Glad I did, spice was perfect after reading a few reviews that said it could use a bit more. I used Amy's Andouille chicken sausages- 1 pkg- and a small rotisserie chicken. The frozen okra came in a 12 oz. bag and I used it all. The chicken stock was 32 oz, so I used that all too. I had fire roasted diced tomatoes so I used those, juice and all. And I'm gluten free, so to make the roux, I used GF all purpose flour and cornstarch (ratio of about 2:1 to fill the measuring cup. I would do it exactly the same way next time too! The ONLY thing I would change is to get the rotisserie chicken from Costco instead of my grocery store... A little bigger, not as dry, and cheaper. Go figure. I was glad I was putting this chicken in a soup since it was not very moist.
Loved this gumbo recipe! My mom is from New Orleans so I'm a tough Cajun food critic and thought this version really worked. Somehow it's "light" but still manages to taste thick and delicious. We'll definitely be making this again and again!
Wonderful dish! Used fresh okra and beef stock because that's what I had. Very good spicy flavor and smooth sauce. One of my new favs!
Wonderful Gumbo! I used spicy Beef sausage and this turned out really good. Most Gumbo cooks all day long so this was really great in suck a short time. I used Zatarain's Creole seasoning and doubled it. Loved it and will make it again!
I thought this dish had really good flavor, but I thought the vegetables were way over cooked. Next time I'll add them in at the very end - I like my vegetables to still have some crunch to them. The veggies in this dish turned out way too mushy. I used hot Italian sausage instead of the andouille sausage.
This dish is a great, easy, hearty weeknight meal, although it took me an hour to make, not 30 minutes. I used store-bought rotisserie chicken, bottled minced garlic and regular brown rice cooked in my rice cooker. I couldn't find a combination Cajun/Creole no-salt spice, so I used Penzeys Cajun spice which listed salt as the second ingredient and provided excellent flavor. I don't usually cook southern food, but this dish added some fun variety to our supper menu.
Great Gumbo! I've been talking about gumbo to my picky husband for years and this recipe brought it home to him. He had two bowls. I left out the salt - it didn't need it. Next time I will add more chicken. By the time I removed the fat & gristle there wasn't a half pound there. Thank you for another great recipe. This is a keeper.
Really good...Perfect for Mardi Gras 2013! Serve with file' powder and hot sauce!
Fantastic and easy recipe. I cooked the rice in my rice cooker and both were done at the same time. I think it needs just a little more heat, so I added some cayenne and Tabasco. Just what the doctor ordered for hubby's flu. Thank you!!
Delicious! Perfect for a cold weeknight meal. I left out the celery and added red bell pepper instead of green and smoked turkey sausage instead of andouille (couldn't find it). Entire family devoured it!
This gumbo is delicious. My boyfriend loved it and he's a tough critic. I did add a little more smoked paprika and cayenne pepper for a little more heat. I also simmered it a bit longer because the veggies were still a little crunchy. All around great comfort meal for a cold day.
Perfect for a chilly night. I used canned tomatoes with salt and omitted the added salt. Both my foodie husband and picky daughter gave it a thumbs up!
Was quick and easy. Very hearty and flavorful. Will be adding this to our winter week night recipes!!
Great tasting gumbo! Followed the recipe except added a bay leaf at the last simmer.
Very good! I made this tonight and was very pleased. I'm always looking for good cajun recipes, and this one was great and quick enough for a weeknight. As expected the leftovers were even better! Because I can't leave well enough alone, I added a few pinches of oregano and cayenne pepper as well as some chopped parsley and celery leaves. Don't forget to scrape the pan when you pour in the stock, you need those bits!! This recipe will be joining my recipe rotation for sure.