We really liked this! I followed the recipe very closely. My only deviation was to cut the hot pepper sauce to 1/4 teaspoon, and this was enough heat for us. Though the roux took a few minutes more than the recommended time to develop its color, it provided richness and complexity that was very satisfying. Read More
The roux was flavorless. I kept adding more Cajun spice. But it never really flavored it very well. I tasted the seasoning and it tasted like it was right but I don't think I will make this recipe again. Read More
We really liked this! I followed the recipe very closely. My only deviation was to cut the hot pepper sauce to 1/4 teaspoon, and this was enough heat for us. Though the roux took a few minutes more than the recommended time to develop its color, it provided richness and complexity that was very satisfying. Read More
Delicious! Omitted okra. Cooked the roux for 30 minutes for a rich broth. Hot sauce on table for individual use but not in cooking. Husband is Cajun and he loved it. Will certainly make again. Read More
It was very easy to make. Well written instructions. I omitted the red pepper only because I didn't have one and added a can of tomato okra and corn (drained). It all worked out nicely. Read More
The roux was flavorless. I kept adding more Cajun spice. But it never really flavored it very well. I tasted the seasoning and it tasted like it was right but I don't think I will make this recipe again. Read More
Great gumbo. Easy to make and tasted great. You can adjust the amount of spice with less Cajun sea song and hot sauce. I used what was recommended and it had a good amount of kick. But I like spicy. I didn t substitute or leave out any of the ingredients and pretty much followed the recipe to a T. Read More
GREAT gumbo! this one will be added to the regular staples menu for sure. some fairly insignificant mods that just felt right: -used EV olive oil/quinoa flour for rue. -doubled the garlic (can never have too much garlic!) -used nitrate free spicy beef andouille sausage & sauteed for a few minutes ahead of time in evoo/garlic on med-high heat to get a good sear (b/c i prefer anything in the hot dog family burned at least a little). -used a little more broth than called for for added soupage -added a couple diced jalapeños. -used chili garlic cholula for the pepper sauce -seasoned up the cooked rice with s/p cholula splash of worcestershire just before serving Read More
Just got done eating a bowl of this gumbo I followed the recipe except I used an andulle sausage made locally at Costanzas sausage didn t add any salt and used a jalapeño instead of the pepper sauce i also browned up the sausage in a fry pan to give it some color before boiling it with the rest of the ingredients. it was wonderful very tasty will definitely make this dish again. Read More
First time I've ever made a roux or gumbo and it turned out amazing! Will definitely make this again and again, especially when shrimp is in season! Pairs up well with corn muffins. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
We really liked this! I followed the recipe very closely. My only deviation was to cut the hot pepper sauce to 1/4 teaspoon, and this was enough heat for us. Though the roux took a few minutes more than the recommended time to develop its color, it provided richness and complexity that was very satisfying.
Delicious! Omitted okra. Cooked the roux for 30 minutes for a rich broth. Hot sauce on table for individual use but not in cooking. Husband is Cajun and he loved it. Will certainly make again.
It was very easy to make. Well written instructions. I omitted the red pepper only because I didn't have one and added a can of tomato okra and corn (drained). It all worked out nicely.
The roux was flavorless. I kept adding more Cajun spice. But it never really flavored it very well. I tasted the seasoning and it tasted like it was right but I don't think I will make this recipe again.
Great gumbo. Easy to make and tasted great. You can adjust the amount of spice with less Cajun sea song and hot sauce. I used what was recommended and it had a good amount of kick. But I like spicy. I didn t substitute or leave out any of the ingredients and pretty much followed the recipe to a T.
GREAT gumbo! this one will be added to the regular staples menu for sure. some fairly insignificant mods that just felt right: -used EV olive oil/quinoa flour for rue. -doubled the garlic (can never have too much garlic!) -used nitrate free spicy beef andouille sausage & sauteed for a few minutes ahead of time in evoo/garlic on med-high heat to get a good sear (b/c i prefer anything in the hot dog family burned at least a little). -used a little more broth than called for for added soupage -added a couple diced jalapeños. -used chili garlic cholula for the pepper sauce -seasoned up the cooked rice with s/p cholula splash of worcestershire just before serving
Just got done eating a bowl of this gumbo I followed the recipe except I used an andulle sausage made locally at Costanzas sausage didn t add any salt and used a jalapeño instead of the pepper sauce i also browned up the sausage in a fry pan to give it some color before boiling it with the rest of the ingredients. it was wonderful very tasty will definitely make this dish again.
First time I've ever made a roux or gumbo and it turned out amazing! Will definitely make this again and again, especially when shrimp is in season! Pairs up well with corn muffins.
