Savory Shrimp Gumbo

We enjoyed this recipe very much, but with a couple of additions: Joe's cajun seasoning and Louisiana hot sauce. I used frozen Okra and deveined shrimp to keep it simple and fast. And I added ...

This recipe was very bland and the shrimp was tough after cooking it so long, it was long in preparing. Add some cajun spices to it (louisianna hot sauce is wonderful)and use pre-deveined shrim...

Because of some of the comments, I added about a teaspoon of straight chili powder, and extra garlic. Sooooo good! I had company, and it was a big success. The added chili was just enough to ma...

I found this recipe to be VERY bland and watery, and if you add the shrimp at the beginning it makes it very "TUFF" and I cant see it being from Louisiana with it having zero flavor. And to pee...

This is a pretty standard gumbo recipe, but always, always, wait until 5 to 10 minutes before serving to add the shrimp. Otherwise, as others complained, they'll be tough as shoe leather. I in...

For everyone not from the south.. Friendly tip!*** I recommend to buy the shrimp with heads on them. You save the heads and boil them in a couple cups of water. It adds another layer of flavor t...

I thought this was a pretty good recipe once you add some flavor to it. I added some Tony Chachere's creole seasoning and cayenne pepper to taste and instead of red peppers I added green bell pe...

The prep time is actually much longer. Cutting up 3 cups of okra and shelling and deveining 2 pounds of shrimp take a lot longer than 5 minutes. It is also a bit bland.

I did change a couple of things on it though. I added Tony's seasoning along with the salt and pepper to taste. I also limited the amount of garlic used. Other than that everyone loved it!