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Hi everyone, I am the author of this recipe and from reading the reviews I thought I would add...the roux color is really dependent on how you would like it. I used milk chocolate as a referenc...
I don't know where I went wrong but the 1 cup of oil just ruined this dish for me. It had a very oily feeling in my mouth that I did not care for. I used Canola oil and had no problem achievin...
Hi everyone, I am the author of this recipe and from reading the reviews I thought I would add...the roux color is really dependent on how you would like it. I used milk chocolate as a referenc...
Really delicious. I only used half the roux because I like my gumbo thicker. I needed about 3 pounds of meat (chicken and sausage)to make this a stew-type gumbo. I also added 1/2 lb of frozen ok...
Great "authentic" gumbo - I've lived on the bayou all my life and I just cringe when I read a recipe for gumbo that includes tomatoes - a true gumbo does not have tomatoes!!! This is very close...
This is the BEST gumbo! I've been making this for over 20 years from my mom's recipe that she got from a cajun neighbor when she lived in Lafayette LA in the early 60's. And this recipe is alm...
I don't really measure my green peppers, onions, or celery when I make gumbo anymore, unless it is a really fancy recipe. I just eye it. For this recipe, I used 1 medium/large green bell pepper,...
This is the real deal. Gumbo is my favorite thing to cook and eat. The only differences I make is I add 3 celery stocks because I like celery a couple jalapeno peppers for heat, two tablespoon...
This recipe is fantastic! I had been looking for a tomato-free gumbo recipe for a while! A note to anyone who said that it turned out too greasy because of the full cup of oil: it probably needs...
I've only eaten gumbo once in New Orleans, and this was so much better than I remember. I used corn oil and cooked the roux until closer to the color of milk chocolate rather than chocolate mil...