Boudreaux's Zydeco Stomp Gumbo

My 3yo ate this. That by far is an accomplishment!!!! I did take the advice of others. I cut the chx broth to 3 cans. did not have roma tomatoes so i used 2 cans of diced plus about a cup of crushed tomatoes. i also added crabmeat, i would not recommend wasting money on lump meat, in the end its not lump anymore. i did not add the shrimp with the other meats (for 20mins due complaints of them being rubbery). I waited until it was done, turned the pot off, then added the shrimp, stirring occasionally. they were done and perfect in about 10-15mins. this also served as my cooling time. This is definitely a keeper!!!!! oh yeah if don't have sweet onions on hand use reg onions and 1 1/2 teaspoons of white sugar.

This was my second try with this recipe and my third try at gumbo. My first attempt was when I was wooing my wife and I went a bit overboard with the seafood (about a $60 pot of Gumbo). The first time I tried this recipe it came out great and my wife and I both loved it. Just made it for the third time and it is the best yet. As I have been told Gumbo is all about the roux. My first tries I was paranoid about burning it so I proceeded before the roux was ready. This time I used medium/low heat and took my time. It took about 35 minutes, but it was well worth it. Roux should be a nice medium brown (at least a little darker than peanut butter). A good roux has a delicious nutty aroma and will make a good recipe phenomenal. Thank you so much for the recipe and the comments!

Glad you all like the recipe. Been a few years since I worked on this one. Try adding some oysters and lump crab meat. You will love it. The recipe is only soupy until you add it with rice. Shred a Cooked Chicken instead of using Raw for better texture. Also, I add roasted & peeled Poblano peppers now and I also use a bock beer for depth of flavor. Won Gumbo Cookoff May 2012 with this recipe!!!!

Hot Diggity Dog! THIS IS AWESOME! If your in the mood for some foot stomping, "toe-curling" gumbo - this is the recipe to try! Even if you've never had gumbo before - this would be a great recipe to convert you! Per others, I reduced the broth to 5 cups, increased the chicken and used "smoked cajun sausage" (and more of it). Also, I drained a can of tomatoes instead of chopping the roma's and used a green bell pepper instead of the red chile peppers. Thick, hearty, spicy (but not hot) and great over rice. Makes a ton but it we can't wait for the leftovers! Thanks so much Jason and Lupe! This recipe deserves nothing less than five stars!!!

This was very good. Once my roux browned I transfered to my slow cooker and continued with the remaining ingredients. I only used slightly more than 2 quarts of bouillon, was perfect and do believe 3 quarts would have been way too much broth. I used all bouillon and no broth actually. The 'Better Than Bouillon' brand of chicken bouillon is the best I have found. Used 1/8 cup of McCormick' Cajun and 1/8 cup to Tony's Creole, one dried red chili pepper and one green chili pepper seeded and vein removed, then minced. I also added okra. What works best for me is to sautee the okra in olive oil until it is no longer 'sticky', this method takes the 'slim' out before adding to the gumbo. I only cooked the shrimp 10 minutes after turning my cooker off and it was perfect.

This is the best thing I cook! I love it. It is soooo flavorful and has quite a kick. I am new to cooking and this is a challenging recipe, but I have made it more than any other recipe I have because it is so worth it. It makes a lot so I freeze half and I think it is even better reheated. I have made some changes to the recipe too: I cut back on the broth, omitted the sausage (health reasons), omitted the shrimp, doubled the chicken. I didn't find that the shrimp was worth the effort since the chicken is so good in it anyway. I add the entire can of tomatoes with peppers. Double the celery. Also, I don't fry up the chicken, I just let it cook right in the soup. It's much easier that way. I never reviewed a recipe before, but I like this one so much I made an exception.

made this a day ahead so the flavors could marinate. It has a kick to it and turned out pretty good . shared it with family and friends. Also took the shells from the shrimp and baked them at 375 until golden brown and add them to the beer and chicken broth and cooked for 1-2 hours add alot of flavor to the broth. good use for the shrimp shells nothing goes to waste this way.

I reviewed several of the gumbo receipes on this site, and I followed this one more than the others. However, I chose to do the roux with 1/2 cup butter and 1/2 cup flour. It cooked beautifully, darkened nicely and wasn't oily. I also used Andouille sausage (it's a must). 6 cups of chicken broth(low sodium) was plenty. You don't need to cook the chicken separately, I simply added it with vegetables and it cooked fine. I used 4 cloves of garlic, added a red bell pepper and one chopped jalapeno pepper, along with the other vegetables. I used 1/4 cup of Cajun seasoning, 2 tsps of red pepper sauce, and a tablespoon of file powder at the end (a must). My husband went nuts over it (we like spice), served it over white rice.

From a deep South LA girl: Really tasty recipe, but needed one big revision, in my opinion. Made as is, this recipe is way hotter than many of us even in S LA like it! Contrary to popular opinion, Cajun food is supposed to be spicy as in flavorful with lots of seasoning, not so hot you can't eat it. Most Mexican food we eat is way hotter than our good Cajun food. That being said, as we eat it is still way too hot for most Yankees. Anyway, it is better without the 2 TBSP fresh chilis and I prefer only 1 - 2 TBSP of Tony's Creole -- each seasoning is different, but 1/4 cup of Tony's would be so salty we'd gag eating it, and we like things pretty salty compared to most. Having always made my roux with butter rather than olive oil, which is our traditional way, I was interested to try the oil. It turned out very well, good for those people who believe butter is bad for you. Not being a believer in that theory (since most of my family lived to 100 or so eating tons of butter and animal fats their whole lives), I will probably use butter most of the time. I also use chicken thighs rather than breasts. Don't put the garlic in the roux as that burns too easily. Sautee veggies first. Add 1 cup Okra last 10 min. Not liking overcooked shrimp, I sautee them separately in garlic-infused butter (2 TBSP) w/ bit of salt and pepper for 3 minutes. Also, put in 1/2 lb sausage for flavor, but serve another 1 lb fried sausage with the cooked shrimp on top of ea serving. Then, YUM!

I picked this based off all the reviews. First time I tried making gumbo and I was very impressed. A little vague on what kind of cajun spice to use there are so many to choose from. I used Tonys Creole...a bit high in sodium. All in all this gumbo rocked everyone was pleased. I added Okra to it which I was surprised not to see in the ingredients. I used Tecate Beer I wondered if what beer really mattered. This one is a keeper! The only downside is prep time I hope your good with a knife watch dem fingers!

Chicken breast is too dry (use thighs and boil them in water to make your own chicken broth - the skins, fat and bones give it a better flavor), use anduoille sausage, start with a good roux and this recipe would be passable. Keep this in Texas - it ain't cajun!!

Fabulous, fabulous, fabulous! This is the first dish I made for some new found friends that are serious about their food! I am glad to report that they went back for seconds, and then thirds!! Not a drop left!! I also doubled the chicken, and might even go so far as to double the sausage and shrimp next time... a permanent recipe in our household! YUM!!

This was really good, but it was too salty. I used Zatarain's creole seasoning which I will use less of next time or add more water. I would definitely use a better sausage than pork links next time. I would suggest andouille. It makes a whole lot, so I may half the recipe next time. My freezer is overloaded with leftovers!

Hot Diggity Dog! THIS IS AWESOME! If your in the mood for some foot stomping, "toe-curling" gumbo - this is the recipe to try! Even if you've never had gumbo before - this would be a great recipe to convert you! Per others, I reduced the broth to 5 cups, increased the chicken and used "smoked cajun sausage" (and more of it). Also, I drained a can of tomatoes instead of chopping the roma's and used a green bell pepper instead of the red chile peppers. Thick, hearty, spicy (but not hot) and great over rice. Makes a ton but it we can't wait for the leftovers! Thanks so much Jason and Lupe! This recipe deserves nothing less than five stars!!!

Num, num! This recipe was the first time I have ever tried gumbo or Cajun food. I made it twice because a friend of mine who lived in Louisiana for a while asked me to make her some more :) The main change I made the second time was less oil in the roux - I cut it to 1/2 cup. The flavor was as good or better and I didn't have to skim a ton of oil off the top. I had to use dried red chiles, but it still tasted great!

Wow. This gumbo was very, very good! *said while eating leftover gumbo FOR BREAKFAST* A couple of notes: I substituted the Roma tomatoes for an extra can of diced. My andouille sausage was raw so I removed the meat from the casings and browned in the olive oil as directed for the chicken. Conversely, my chicken was rotisserie, so I didn't throw that in with the sausage until the last minute - just enough time for it to sink in some flavor before draining. My beer was Modelo Especial and that was a fine choice. I'm not sure any mainstream beers - American or Mexican - would be anything less than what you'd expect. No complaints there. I added frozen okra - mostly because I like it fine and I happened to have it on hand. I think it added not only some color, but also a nice balance texture-wise. Okra is a personal call though. I skipped the parsley - no fresh to be found at the store and my dried was about 6 years old. It went straight to the trash. And I can honestly say that I my unsophisticated palate did not miss it one bit. While others have mentioned the end result being too soupy and suggesting less broth, I have to say, I didn't mind the 3 quarts called for. And judging from my breakfast, it continues to thicken even once cooled. Be warned though - the recipe says it yields 10 servings. More like 15-20, depending on how big the servings are.

I think i have spoiled my guests with too many good recipes...now i just get "that was good, it always is"....i made this gumbo last night to let the flavors 'get happy' over 24 hrs...served it tonight and people were literally slurping the juices off their plate....everyone said it was the best dish i have ever made! left out shrimp and doubled chicken and sausage...and it could have even used a little more meat than that (but we're big meat eaters)...used Hillshire Farms hot smoked sausage and it worked very well. **Update 11/12/08** My friends are still talking about this dish on a regular basis, begging me to make again. Served it to my family recently and all said "restaurant quality". Its a lot of work, but its so worth it when everyone makes such a big deal!! :) :)

I accidentally bought "fire roasted" tomatoes and green chilis; the end result was wonderful. Also, because this will be used for lunches for a whole week (and shrimp does not keep more than a couple of days), I cooked the shrimp inside a fry basket suspended in the cooking gumbo until they just curled and took them out and froze them; they will be added, straight from the freezor, a few at a time as lunch is packed.

Lupe and Jason, A++++ on your gumbo!!! I darn near followed it to a tee, but had to make a few changes based on what I had and bc I wanted it to be my own. Used 1/4 cup butter and 3/4 c olive/canola oil blend and the 1 c flour. Roux seemed thin, only cause i'm used to gravy. It does take 30-35 minutes (of constant stir/mixing) to get browned enough. Roux is key. Used a whole lb of Andouille sausage, shredded the breast meat of a cooked chicken and 2, yes 2 pounds of shrimp (51-60 ct) Shrimp went in at the end of cooking.Also, used Margeret Holmes Tomatoes and Okra (2 cans). Served with rice and a glass of wine, didn't have any Zydeco music.... maybe for breakfast.? So good!!!!! Thanks for sharing!!!!!!!

This is the best recipe ever!!!! I have to give the recipe out to guests whenever I serve. Just a few changes. WOW--1/4 Cajun seasoning is a bit much for me. I cut back to1/2 this amount. I also leave off the 2 TBSP fresh red chile peppers. If your guests need some heat...give them the Toncy Chachere's Creole Seasoning... let them heat it up! I add about 1/2 cup to 1 cup of okra. What is gumbo without the okra!! The secret really is in the roux. While it is a pain, you need to stir the olive oil and flour for a good 30-45 minutes to get a dark brown roux. That makes it the best of best! Yum, yum.....I just ate some and my mouth is watering again!!!!! Serve over rice and with some sourdough bread. Make you slap your ...well somebody!

We loved this! But, I did change a couple of things......yes, I'm one of those people! Instead of olive oil, I used a stick of butter and bacon drippings to make the roux. It took a good 40+ minutes of constantly stirring to get it that perfect dark brown color. Also, I simmered chicken thighs in the broth, bone-in, skin on & removed both upon serving. It just wouldn't be southern cooking without the fat! I only used 2 TBSP. of cajun seasoning as the type I have on hand is way too salty. For the sausage I used anduoille and didn't add the shrimp until the very end after it was taken off the burner, otherwise followed this recipe. It was a perfect blend of spiciness with smokiness. And of course, served it with rice which helped tone the heat down a little.

Yee haw! Not for the fainthearted. I made a big pot for a Superbowl party and it went down to the last ladle or two. People raved about it, but I heard a few people proclaiming about how spicy it was. Modifications: 5 cups chicken broth instead of 3 quarts, used not quite a pound of chicken, sprinkled cajun seasoning over chicken while cooking to add flavor, used Aidell's andouille sausage, and next time, I will only add shrimp until about last 5 minutes or so of cooking. The only cajun seasoning at my grocery store was "Cajun's choice creole seasoning." Worked well. Definite keeper, crowd pleaser for those who like heat.

The flavor of this was excellent! However, it was quite oily. And there was quite a lot of liquid compared to the meat and vegetables. I'll make this again with a few changes: Most likely I'll use less chicken broth and more flour. I'll add more meat and double the vegetables. I added okra this time, but not enough. It needs atleast 2 cups. And the seasoning could be cut down a little. Still very good flavor though. For the beer I used Coors Light.

My husband, born and raised in Louisiana, and I agree that this isn't really gumbo. I followed all directions closely, but I ended up with a soup-like something. It just wasn't very good.

I reduced the chicken broth to 2 cups and used boneless pork instead of chicken. This is a great gumbo!

I have to admit - I was skeptical about this recipe. I am used to adding my onions and other veggies directly to my roux and cooking them down a bit before adding liquid. I was afraid that, with this recipe, the onions would still be crunchy when it was time to eat - but this did not happen. I followed the recipe exactly as given (except I used only 1/2 bunch parsley). The only reason I gave this recipe a 4 star instead of 5 is because the 'gravy' was a bit thin for our taste. But this gumbo certainly did pass the 'taste test' for our Louisiana family!

This was good, but to me and my family, it just didn't seem like a REAL gumbo. And it was quite salty. I think I'll just keep looking for that down home gumbo I'm used to. But if I ever make this again, I will definitely half the recipe, as this could have served closer to 20 people than 10. And will try to add my own flair into it to improve upon it. Just okay for us.

I don't think this tastes anything like traditional gumbo. It's more like gumbo soup (it's very thin). I personally didn't like it much (too spicy for my sensitive tastes) but I'm giving it four stars b/c my family LOVED it. I will make it again, but next time I'll decrease the amount of broth, leave out the chile peppers, and omit the beer. I thought the beer gave it a peculiar taste.

It's SO good! But we also found that there wasn't enough meat, so the second time we cooked, we added twice as much shrimp and more sausage. Perfect! thinnking about adding okra next time to:)

This is a winner every time! Even my 3 year old loves this gumbo! The only change we make is omitting the diced pepper and using less broth.

I had been using the same gumbo recipe for over 20 years when I came across this recipe. I decided to make it based solely on the number of positive reviews it has received. Well it is now my new gumbo recipe. This was wonderful.....the taste is outstanding. It does require a bit of prep time. After reading many of the reviews I decided to stay with the amount of broth in the recipe. So glad I did. Many stated it was runny, but luckily I didn't encounter that issue. Most likely because I increased the amount of both meats and the shrimp. We are serious carnivores! And since my sweetie was born and raised in Louisiana I had to add okra and 2 tablespoons of file ( can't imagine making gumbo without it). Since the file also acts as a thickening agent the consistency was perfect. I also didn't encounter the issue others mentioned of it being oily. The roux came out a beautiful brown color. I used a can of Stella Artois beer, and Slap Your Mama Cajun seasoning. I did not use the total amount of seasoning, simply because the broth, meat and sausage also added flavor. I believe it would have been too salty. The man from Louisiana said it was one of the best gumbo's he has ever had! Thank you for sharing!

I loved this recipe and so did the family! I think its the sort of meal you could throw in whatever else is in your store cupboard - I had an elderly zucchini which I sliced and added. This will be a favourite and I've sent it to friends too!

I thought this recipe was really good. I threw in some chipotles. Delicious! My hubbie didn't like it though. I added a lot more meat and veggies to recipe. And, I split the recipe in half and still had to use a large pot!

Wow.... great simple recipe! My first time making gumbo and it turned out PERFECT! My husband loved this. I'll definitely make again! Thank you!!!

This is one of about 3 recipes that I will actually make over and over again! The first time I made it, we had a first-time dinner guest, and he actually asked to take some home with him!!! I follow ingredients to the letter, however, after the meat browning and making the roux, I dump everything in the crockpot on high for about 4 hours (I add the shrimp in the last 20 minutes). It is perfect. It is very, VERY spicy though due to the temp of the cajun seasoning I used. Everyone eating loves spicy food so it was just perfect for us. This really is a five star recipe and I highly recommend it!

This stuff was AMAZING! I used andouille sausage, cut the broth in half, doubled the meat and substituted okra for celery, great stuff!! If i had followed the recipe i think it would've been way to liquidy, even with the broth cut in half this recipe makes a ton of gumbo

Hate to swim against the tide of rave reviews but this was just ok. I thought the beer was an interesting addition. I don't think I'd make this again.

This recipe is teriffic!!!! I used the real cajun sausage and added a package of frozen cut up okra. Served with good ole cornbread. Serve over rice and I guaranteeeee it will be a winner. Thank you so much for this wonderful addition to my recipes!

I chose to make this gumbo first and read the recipe second. If I had read that the roux was made with olive oil I don't think I would've made it, but decided to go with it as per recipe. The roux seemed to just deep-fry my flour until brown, and only tightened up after the broth was added. And a whole cup of olive oil?? No thanks. I cut the flour and oil in half, especially since I of course cut the broth to 3 cans. It was okay, but I wasn't impressed.

Superb recipe! I have made this several times and get rave reviews always. Didn't have tomatoes with chilis so I just subbed regular diced tomatoes. Added some additional cayenne and cajun seasonings because I like it spicy. Used Emeril's Kicked Up Smoked Sausage that I purchased at Sams Club. Very, very good recipe. I always use frozen veggies in order to reduce the prep time. Try this one.

This is an excellent recipe, but I have these suggestions. 1) Reduce the chicken broth to 2.5 quarts. 2) Use 1 (14 oz) can of drained diced tomatoes plus 1 (28 oz) can of crushed tomatoes instead of the fresh roma tomatoes. 3) Use 1 lb of chicken, 1.5 lb of medium shrimp, & 1 pkg of Andouille sausage. 4) When you add the meat to the broth mixture, also add 1.5 cups of uncooked white rice.

Left out the beer and shrimp, best gumbo ever!

This was a little salty for me, but the men in my family loved it. if you read the other reviews and use less broth then consider cutting back on cajun seasoning. Also, less celery.

I enjoyed making Boudreaux's Zydeco Stomp Gumbo. The only thing more enjoyable then making this gumbo is eatting it. I left out the red peper in attempt to keep the gumbo mild, to no avail. I also took the advse if others and cut down the amount of chicken brooth to about half. Non the less the receipt is a keeper. Many thanks for posting it.

This is an outstanding recipe! As others have stated, it's all about the roux. The darker the roux, the more intense the flavor. I get mine almost black, whisking CONSTANTLY to avoid burning. Be extra careful not to splash it as it could cause a serious burn (I've done this!). I also used andouille sausage, which I cooked in the oven with the chicken, and Tony Chachere's creole seasoning. Serve with Grandma's Buttermilk Cornbread, also on this site, for an exquisite Cajun meal. Yummy!

Knee slappin' good!! I lost my gumbo recipe that I got when I lived in New Orleans... so I was worried I would never find one that was as good. This recipe came very close and was wonderful. I didn't use pork and added lots of chicken, shirmp and orka. Yum

Awesome! I have never made gumbo, but this was easy and good. I kept it on medium in the crockpot for a few hours and the flavor really intensified in just those few hours. I may cut back on the cajun seasoning next time -- a bit too salty or maybe try a low sodium sausage.

Great flavor, very yummy. Next time I make it though, I will use less liquid and more chicken and shrimp. I had to use 2 pots to accomodate all the liquid. I had enough leftover to freeze for another night.

This was the first gumbo I've ever made or eaten, and I'm pleased to say, I liked it a lot! While it was a bit labor intensive, it made a terrific Fat Tuesday dinner. Couldn't find the chile peppers and used andouille (sp?) sausage, but it had plenty of kick. Next time, I'll use more meat and less chicken broth if I cook rice separatly. But with all the liquid I think it might work fine with the rice cooked right in with the gumbo. Thanks for the recipe!

This was great! A word of caution, though: check the ingredint list on your cajun seasoning before making this. The first time we made it, we used cajun seasoning that was almost pure salt - it ruined our gumbo. But the second time we used a better brand and it came out PERFECT! I'm making it again tonight!

This gumbo is wonderful! I changed it up slightly in order to use what I had in my kitchen, but I tried to stay as close to the recipe as possible. I didn't have 3Qt. of broth, but I did have a 28 oz. box of chicken stock, a can of chicken broth, and a Knorr chicken bullion cube which I dissolved in 2 C hot water. I also didn't have all the peppers so I just diced a whole green pepper, and added that with the onions and celery. I also added about 5 oz of lump crab meat with the shrimp just 10 mins before I took the pot off of the stove and the shrimp weren't rubbery at all. I followed others reviews and really took my time with the roux. I think that makes a huge difference. I let mine get just a bit darker than peanut butter and it smelled nice and nutty. It took about 15 mins. over medium heat. I actually had to get another bottle of beer cause I drank half of the one I had planned to use in the gumbo. But it cooled me off while I was stirring the roux and gave me something to do while I was waiting. :) I also added about 2 dashes of cayenne pepper at the end since it didn't have much heat. My 3 year old son even ate a bowl! That's how I gauge my cooking. It was absolutely delicious!!! I will make this recipe for friends and family. Thanks for the great gumbo recipe!!!

The best thing I have ever cooked. I doubled the sausage, chicken and shrimp. Yum!

Very enjoyable and a little different twist from most gumbo's. I did a couple of things differently. First, the roux seemed thin, so I added another 1/4 c of flour. I increased the chicken to 1 pound and boiled it lightly in water w/ cajun seasoning and a bay leaf so I could use the stock from that. I took it out before it was completely done, diced it, and then browned it with the sausage. I also used a full pound of sausage too. Otherwise I don't think it would have had enough meat in it. It was very creamy and had lots of flavor. I also added just a little file` to it. This is a very good recipe.

This was very good. I boiled the chicken so it would be easy to shred. I used about 3 cups chicken, 1 1/2 lbs shrimp, and almost 1 lb of anduille sausage. I only used 3 (14 oz) can chicken broth. and 1 chopped red chili. For spices I used 1/8 cup OlD Bay and 1/8 cup Tony's creole spices.

We loved this dish...only change I made was to leave off the chicken, and add shrimp at the end of cooking. Delicious!

Fantastic! Served it over rice prepared in shrimp broth. Thank you for this recipe!

Must use the gumbo stock....must

This was an outstanding dish! I think what really put this over the top was using Joclyn's Creole Seasoning Blend from here. Followed another user's suggestion, and after making the roux, I put everything in the crockpot (2 can chick broth, 1 Stella Artois, 1/2 turkey smoked sausage, diced green pepper, and everything else as written in the recipe) and left it in there all day on low, til 10 min. prior to serving, at which point, I tossed in a handful of frozen shrimp. Kept the heat to a minimum by skipping the tomatoes canned w/ peppers (toddler tastebuds in the house), but for all intents and purposes, followed the recipe, and ohhhhmygod, this will replace any and all Gumbo recipes that will cross my kitchen again.

This gumbo has become a tailgate staple in the cold weather. Can be prepared a day before adding to the flavor and reheat at game time. Used low sodium chicken stock and have always used kielbasa for the sausage. Have also added extra shrimp and kicked up the seasoning a notch. Served over rice or just by itself. The preparation time is worth-I agree-keep a bandaid handy/and/or a helper.

Everyone LOVED this recipe. It was too spicy for me, cause I'm a whimp. lol The flavor was amazing, but I'll have to leave the pepper out next time.

Great recipe without any changes!

this was yummy. I used andouille chicken sausage and regular diced tomatoes and pepper flakes to taste rather than fresh chilies.

excellent! I doubled the chicken and it was just right.

I followed this one as closely as I could, and it turned out great! I'll make a few tiny adjustments next time just to suit my taste, but this is a good solid recipe. Thanks y'all!

I read the reviews before I started this recipe & here are my thoughts: This is VERY tasty gumbo. This will be my standby recipe. I followed the recipe as written and the only reason I gave it 4 stars is because it needs more meat. I read several of the reviews that said it was too thin, but gumbo is supposed to be a soup, not a gravy or a topping. After the batch was done, I added oysters, crabmeat & doubled the shrimp. Much better! Next time I make it, I will also add okra. BTW: Making Roux isn't hard, but to make it correctly, it is time consuming. If you are wondering how to serve gumbo or with what to serve it (I did), Here is what I found online: The most traditional way to eat it is to pour the soup over a scoop of cooked white rice & top w/ File’ (Google it for details) Then serve with French bread or cornbread, potato salad and/or a fresh salad. Good luck!

Very delicious, but spicy!

I made some adjustments to the recipe based on comments and I LOVED the end result!! I used 3 cans (43.5 oz) chicken stock, used a package of 6 boneless, skinless chicken thighs (1 inch cubed), and replaced the shrimp with an extra 4 oz of sausage since my roommate and I don't care for shrimp, (I used 12 oz of andouille sausage, which you can get at most super markets). I have a "World Market" store near me and I used 2 5-inch fresh, red chili peppers. Those gave this more than a kick, but not too much. I like spice for flavor, but not for sport. Maybe use 1 or 1.5 if you're not into your mouth tingling (but not burning) throughout the meal. I'll be making this long into the future!!!

Thanks for a great recipe. Living in west Texas, shrimp is too expensive here so just added more sausage and chicken. I also added okra and a jalapeno. Also, I wilted all my veggies before adding them to the roux mixture. Very comforting food.

EXCELLENT!! Top notch!! I made it for Mardi Gras party and some of the people were from Lousianna so i was very nervous. They raved about it and said it was excellent. Thanks!

Being an Ohio native and never having gumbo in my life I thought I would try this. Never having gumbo I wouldn't know if I had it right or not. I followed this recipe to a tee and then took some to my brother in law who grew up in Louisiana (LSU Grad) and has eaten it his entire life. All he told me was I had better keep this recipe because it was one of the best gumbos he has ever tasted, followed up by a quick "sorry ma and grandma". I would suggest this one to anyone looking for a gumbo recipe. This has made me a true gumbo lover !!!

YOOOO DOGGIE! Boudreaux knows his gumbo! The spices were absolutely perfect! I doubled the meat and threw in a fresh chili pepper myself. Freezes well and tastes even better the next day!

My husband and family loved this recipe.

I wish I could add more stars! We did change it up a bit, due to dietary preferences in my family... left out onion and celery and used celery seeds, used sweet italian turkey sausage instead of regular pork, and added jumbo shrimp. It does have a lot of liquid, so we served it with cornbread to soak it all up! I will probably leave out the chicken next time and double the rest of the meat. Thanks for a wonderful recipe!!!

A flavor explosion in your mouth! I've never had the pleasure of tasting gumbo before; little did I know how delicious and gourmet it is. I made this recipe for my father and I...he loved it. He probably served himself 4-5 bowls. Now we did things a little differently, we omitted the shrimp, played with the portions a little, added okra and one red bell pepper. We ended up taking the pork sausage out of the casing though I wish we'd left them in and just sliced the sausage (to hold flavor). I absolutely will make this again. This recipe is so versatile you can add or omit practically anything. The second time I made this gumbo, I omitted the red chiles. The flavor reallys comes from the beer and the seasonings! W-O-W!

this was very good! I did not have shrimp so I increased the chicken and sausage used hot italian sausage I had on hand. I did not add the roma tomatoes. this was very simple and delicious!

Awesome! I used two cups less of chicken broth and cooked some rice to go with the gumbo! It was wonderful!

Next time I'm going to decrease the liquid by half. Once you mix in the rice, it's nice & thick. But without the rice it's pretty soupy. Plus it would be nice if the proportion of liquid to ingredients was a little more balanced. I used andouille sausage & added crab. I think I will also look through some of the other reviews & see if anyone did thier own take on the roux. This one made for a very oily gumbo, albeit very delicious! Thanks for the recipe. :)

This was absolutely wonderful!!! I think it's imperative that you use a good quality beer if you're going to make this recipe. I used Yuenglings Black & Tan beer. I had NO problem w/ the taste. I used an even split of Emerils Bayou Blast & Essence. I also added in some sliced okra to the gumbo. This was absolutely delicious, and I will be making it again and again. I didn't see the point of waiting to re-add the chicken & sausage, so after the roux (the oil & butter) had been blended, I added the chicken & sausage back to the pot. It was really great!!! Thanks for sharing!!!!

While this recipe was delicious, it was not the traditional gumbo I was hoping for. It came out more like a soup. Also, I doubled the amount of shrimp and sausage used and I am glad I did.

Absolutely delicious! I used a dark stout and the flavor was amazing! It was very spicy, but I personally love that. It made a huge batch, so we ate off of it for a couple of days, but the flavor just kept getting better each day.

This was very good. I cooked my roux for almost an hour. The results were beautiful. Followed the recipe pretty closely resulting in a very flavorful, relatively mild gumbo. Was perfect for the family, I added some tabasco to boost mine a but.

Very good! But needs gumbo file' to thicken and give the best Gulf Coast flavor.

i have made this to many times to remember. Everyone that tastes it can't get enough. They love the broth that it makes also.

This gumbo was great. I doubled the meat and seafood and it was just right. Will make again and again. Thanks!

This was just heaven in your mouth. My oldest son had two bowls, and some more for lunch. I will make this often. I served this with some cornbread muffins, I wish I could give it more stars.

I eat the chicken and sausage gumbo soup from Campbell's and was so excited to make the real thing. I made it exactly as the recipes specified (minus the shrimp) and I did not care for itl. WAY WAY too much oil and too much creole seasoning. I ended up draining all the liquid from it and serving it over rice to kill some of the overpowering taste of it.

Great recipe, I added crab & okra

I have used this recipe several times, and been very satisfied with the results! I must confess that I have made a lot of alterations, but the recipe is very forgiving. I use more chopped vegetables than the recipe calls for, and substitute Andouille sausage (Amy's has a tasty chicken Andouille sausage that I like). Shrimp may be omitted for those who don't like them. I found 1/4 cup Cajun seasoning WAY too salty, so start with about a tablespoon and add more to taste. I found that this recipe omits two super-important ingredients (in my opinion): okra (I use about 1-2 cups frozen) and gumbo file powder (ground sassafrass leaves). Gumbo file gives it a special flavor that is very distinct, and also acts as a thickener, very traditional in a Creole gumbo. Overall, this is a delicious and reliable recipe that you can easily make your own.

A bit time consuming, but worth the effort. This was tasty and even better reheated.

DELICIOUS! Didn't add beer b/c I didn't feel like going to the gas station to buy one can as we're not beer drinkers. Made a few small changes: 2 prts broth instead of 3, 4 celery stocks instead of 6, left ou tthe Roma tomatoes and used 2 cans Rotel instead, probably added a little more Cajun seasoning also. We like it spicy, and this definitely was! It makes A LOT too! Had enough for 4 people with everyone having seconds, leftovers to send home, leftovers for the two of us to eat the next day, and then some to freeze. Served over brown rice with a sweet yellow cornbread to compliment the spicy, great combination! Next time I think I'll use a shrimp stock though instead of chicken broth.

Let me start by saying, this was my first time having and making gumbo. I did not really know what to expect, so I just followed the recipe exactly. My advice; toss out the directions for the Roux and do some research if you are like me and have not made one before. From my understanding you need to heat the oil FIRST, then add the flour, stirring constantly until reaching the desired color. Another thing that is lacking is what shade of brown, a Roux can be anything from a light brown to almost black. I would also double the sausage, chicken and shrimp. That said, it was actually tasty, though I am fairly certain that my roux was done wrong.

Incredible! I can't believe I made Gumbo and it tasted this good. I didn't have Cajun spices, so I used Old Bay and added a tsp of Cayenne pepper - I also double the chicken and I replaced the celery with zuchinni - it was wonderful!!

Turned out great. Did not use beer, used beef broth instead. Will definitely make again.

I added okra to this, every time I make it, everyone raves! Thanks a hit every time!

it's delicious. I made it and added bell peppers and it was really yummy :)

Meh. This certainly wasn't "toe curlin" good, but it made for a decent meal nonetheless. While this tasted fine, the consistency was WAY off! Gumbo should be thick, not soupy! I considered cutting back the amount of liquid as many reviewers suggested, but after reading Lupe's comments, I didn't. Yes, if serving over rice, some of the liquid WILL be absorbed, but only SOME of it. Even after filling our bowls with a heaping mound of rice, it felt as if we were eating mildly spiced soup. If I make this again, I'll DEFINITELY cut the liquid back and add a LOT more spice. Having said this, I did make one substitution which likely led to my gumbo being mild. After searching TWO grocery stores (including a specialty one that usually carries a wide variety of produce), I ended up with a poblano chile that I ended up roasting as Lupe suggested in his review. I SHOULD HAVE gone with my gut and purchased a jalapeno instead (the poblano was VERY mild).... My final change was to add a couple small cans of lump crab meat to my gumbo (I was a tad short on shrimp), but I don't think it was worth the extra expense. NOTE: DO NOT cook your shrimp for 20 minutes!! Add them the last 5 minutes or so (this will keep your shrimp from overcooking). Served with cornbread, macaroni salad and the rest of the Shiner Bock beer that went into our gumbo. :) Maybe this will become your go-to recipe, but I'm gonna remain loyal to YoYo. Her gumbo is the best I've tried on here so far. Thanks anyways, Lupe! :-)

GREAT Gumbo! I added a package of frozen seafood mix (shrimp, muscles, baby squid, etc) to the gumbo instead of just the shrimp. I also used dark beer (Guiness). Definitely a keeper!!

I made this for a friend and he payed $20 for a small bowl, it's awesome!

OMG, this is yum. Really not that hard to make, I did mine in the slowcooker and added the shrimp about 20 mins. before we ate. It starts off mild, and slowly you feel the heat of the chilis and spices! Im adding to my review, after reading another one......roux...read it!!! Butter...Oil...Lard......the outcome is the same, to bind! The one roux is not the same as the other, the darker the nuttier....tastes differ No matta hoe its all in the roux!