Recipe by: Kara Thibodeaux
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Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added spices. Great over white rice.
This is not creole gumbo. The secret to ceole gumgo is the roux. It has to be very dark, reddish brown. If it is not brown enough it changes the whole taste and it is not creole gumbo!
This is not creole gumbo. The secret to ceole gumgo is the roux. It has to be very dark, reddish brown. If it is not brown enough it changes the whole taste and it is not creole gumbo!
Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added spices. Great over white rice.
being from southeast Louisiana I can say that I have eaten most every type of gumbo..except this one. It takes the taste of shrimp and adds chicken to it. It was a nice change and my family love...
Taking other's advice, I browned my chicken, set it aside made the roux(cook & stir flour & butter until light brown) added veggies plus 2 garlic cloves, let them cook a few minutes then added c...
The gumbo was great but I changed a lot about the recipe to get it that way which is why I rate this 3 stars. I did boil the chicken with the onion, bell pepper and salted water. However, I on...
I had left over sausage and left over chicken in the fridge. Found this recipe, scaled it for four servings instead of eight and made it for dinner...delish! I used chicken stock instead of wa...
The cooking time is to long. The chicken becomes very stringy after 1 1/2 hours on low and then you add shrimp and cook an additional 1 hour. Talk about tough shrimp. Then the directions didn...
This is a great tasting recipe! I used the chicken stock created when I boiled the chicken and vegetables (in place of the water). And I also added one 14.5 oz can of diced tomatoes.My family lo...