Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.
I am a Religious Cajun & Creole Cook and have been cooking Chicken Gumbo for many years. This recipe is very good. I would delete the mushrooms, add some Cayenne Pepper in place of Hot Sauce and add 1/2 tsp. dried thyme leaves for more spice. Now you are close to Creole Cooking.
Read MoreI'm not a gumbo expert, but I felt like this dish was lacking a little something.
Read MoreI am a Religious Cajun & Creole Cook and have been cooking Chicken Gumbo for many years. This recipe is very good. I would delete the mushrooms, add some Cayenne Pepper in place of Hot Sauce and add 1/2 tsp. dried thyme leaves for more spice. Now you are close to Creole Cooking.
This dish was very good. My husband even went back for 2nd's. The only thing better was if I had made Louisiana style Gumbo. The only part of the recipe I would change is when making the mixture of flour and oil is to stir continously over low to medium heat. When followed the directions I burnt the pan.
definitely a keeper. but, you MUST use 1 can of chicken stock. otherwise, it will be too thick. also, i prefer to use fresh vegetables. i used fresh shitake mushrooms and tossed in a couple of half tomatos. I served over brown rice. and to make sure that it doesnt stick to the pot, spray the pot with pam before heating the oil and flour. good luck
This is a five star recipe with some alterations. First, add some chicken stock, about 1 1/2 cups. Also, to kick it up some, I cut up a jalepeno and simmered it with the other peppers. I added a little of cayanne pepper and the finishing touch- a little sherry. Magnificent. Serve over white rice!
This was really good, with a few changes. First, like alot of others have said, it doesn't take 5 mins for the flour/oil to brown. You should do it over low/medium heat. I also used fresh mushrooms, a red pepper instead of green, and added about 1 cup of chicken broth. I also threw in some smoked sausage & doubled up on the sauce/spices(except for the garlic). I served over brown rice & it was very tasty! It reminds me of one of our fave South Beach diet recipes that also includes Bacon & Shrimp...yummy!!
We actually made a few changes to this receipie which gave it a real nice kick. To make it a bit more soup-like we added 2 cups of chicken stock. We also added kielbasa (chirozo would work as well!), and threw in a few more spicies because we like it flavorful and spicy. This turned out to be one of our favorites, and we'll definitly be using it more in the future.
I made this and added a can of black beans to it. Everyone i gave it to loved it so much! It seems that this dish has a callback now :) It would also be great with a can of chicken stock added too, and served over jasmine rice.
I thought this recipe was great. I, too, omitted mushrooms...just didn't seem right for the recipe. I didn't have Worcestershire Sauce, so I just used three tsp of soy sauce and I added Creole seasoning. My husband had thirds. It was a bit spicy for the kids, but because I served it over rice, it was tolerable. I will make this again...especially on a cold winter day.
Did as was suggested and added the chicken broth, also added some polish sausage, and that was a nice addition.
YUM! This recipe is great as a base...but I definitely would recommend some changes/additions. I used butter in place of the oil (isn't roux always made with butter??) and used 1/2 chicken and 1/2 chorizo or andouille sausage for the meat. I omitted the mushrooms and added in celery, okra, cajun seasoning, chili powder, and thyme. Definitely add in some chicken broth (about 1 1/2 cups) and use 2 cans of Rotell tomatoes. Serve over rice...delish!
Dang this is good. I made a huge batch of chicken caccatori in the slow-cooker and recycled the leftovers in this dish. I didn't have mushrooms so I left them out, I used honey in place of white sugar but splashed a little lemon juice in it as I found it a bit too sweet. Tossed in some crushed chili peppers and some chile powder, also added some BC spot prawns. As a quick cook after a busy work day this recipe is awesome, I really enjoyed cooking and eating this meal. I served it with brown rice and garlic bread. Five stars may not be enough. Thanks for the recipe.
Oh my! I love creole style food and always thought of it as fatty, high calorie, indulgent food. This recipe, though, dispells that notion, completely. I can have all the flavor and (almost) none of the calories and fat. Yes!! Diet jitters be gone. I'm ready to lose weight and eat great! I made this exactly as written and my whole family, including their overnight guests, asked for seconds and told me I just had to make this again. My sister-in-law, who was not even there, heard about this meal and asked me for the recipe, based on word of mouth, alone. Yes, it was that good. Thank you so much for this recipe.
Delicious, but I modified it based on other reviews. I added celery instead of mushrooms. Added a whole can of chicken broth because I thought it was too thick. Doubled all sauces and spices and served it over white rice. Oh and I also added a teaspoon of thyme and used a red instead of green pepper because I like red better. IT WAS AWESOME!
If I could give this more stars I would. This was so simple to make and I did tweak it just a bit. First off I sautéed the peppers and onions for a bit then added a couple of sausages sliced in pieces. I did this because of a personal preference but not sure I would take this extra step next time. I used a cast dutch oven to make the roux as recommended by other reviews. Next I skipped the hot sauce but put in about 1 tsp cayenne. I just like the flavor. I used leftover turkey because I wanted to get it used up. I didn't have tomatoes with green chiles so I used a can of tomatoes and added a can of green chiles separately. I put everything together in the slow cooker to keep it warm for about 4 hours on low. I decided to add 1 cup of chicken broth part way through the cooking time just to have a soupier dish to serve over white rice. About 1/2 hour before we were ready to eat I added some pre cooked shrimp to warm. This was so delicious and what a great way to use up extra turkey. Thanks for this recipe it will go into my rotation.
This was very good. I followed others' suggestions and added thyme, 1.5 C of low sodium chicken broth, about 1/2 pound of andouille sausage, okra and doubled the seasonings except salt. It still was not spicy enough for my family's palate so I will add more hot sauce next time.
Definitely spicy as written. The only change I made was to add a can of chicken broth and left out the mushrooms (don't like them). Next time I will add sausage too (upon husband's request) and celery. So that you understand what I mean when I say it was spicy enough, I like medium buffalo wings (especially if ordering at Duffs in Buffalo, those tend to be a little spicier than standard medium and it pushes my tolerance edge a bit, much like this recipe) and for Thai I tend to order at a 3 (on a scale of 1-10).
This was a great dish. I followed the recipe with only these exceptions. 1. Used cayenne pepper AND hot sauce, we like things to bite back, and that did the trick. 2. I did not have the tomatoes w/ green chilies on hand, but italian style tomatoes w/ garlic, basil, and orgeno. So I used these. I was going to omit the mushrooms as others suggested, but when I realized that would have to use the italian style tomatoes, I decided to go ahead and throw the mushrooms in anyway. Absolutely fantastic. I will definitely make this again. Thanks!!
I would give this a 5 but I made some adjustments and figured it wasn't fair to judge it based on my changes. However, this was very good. I took the advice of others and added Polish sausage. Easy and tasty!
I'm not a gumbo expert, but I felt like this dish was lacking a little something.
Overall, I like this recipe but with several alterations. We like garlic, so we used 8 cloves of garlic and to make it gluten-free, we used brown rice flour. We added chopped celery, 1 1/2 cups chix broth, and increased the tomatoes to 2 cans (next time will try to find Cajun Style Stewed Tomatoes). Added 1 \+ cup sliced Andoullie sausage, 1+ cup small cooked shrimp, and 1 bag frozen okra. Used fresh mushrooms instead of canned and cooked them with the onion and green pepper. It turned into a very substantial quick gumbo. Will definitely make it again with the Cajun tomatoes and probably add a bay leaf.
I only tweaked this recipe slightly to make it a little spicy .... and it was fantastic!
This was very, very good. Once I changed to my liking it became a 5 star recipe. I left out the mushrooms. added a sprinkle of cayenne pepper. added 3/4 bag of frozen chopped okra (added last 5 minutes). added 1 can of chicken broth. Next time I will double the sauce recipe and add a pound of shrimp/ sausage (per my husbands request).
Very good, my husband and I loved it! Instead of diced tomatoes with chilies, I used fire roasted diced tomatoes and added 3 chopped jalapenos. I also took the suggestion to add some thyme. Really good and really easy!
Good, easy recipe. I did omit the mushrooms and added celery. The consistency was a little dry so I added some chicken broth.I brought it up a notch in seasoning, using cayenne instead of hot sauce. I also added a little Creole seasoning. We'll be celebrating Mardi Gras with it tonight!
Everyone went back for seconds! I added chicken stock (quite a bit) and chorizo sausage, as well as substituting the hot sauce for cayenne. Instead of tomatoes with chilli pepper I added regular chopped tomatoes and two habanero/Scotch Bonnet peppers. A huge hit!
Maybe it's just me, but I was always raised that you can't cook cajun or creole without the trinity/mirepoix- onion, celery, and bell pepper. In my opinion it would be top notch with the addition of the celery and the adding in some dried thyme and cajun or creole seasoning. I think the last just adds nice needed kick to the spices of the dish.
I prepared this recipe for a "Fat Tuesday" celebration at work. Everyone loved it, including a fellow employee who is a Louisiana native. In fact it was the first item on the buffet table to be completely devoured. Although I prepared the recipe for 20 servings, it was very easy. My hat is off to Stacey!
This was great, and super easy! I omitted the mushrooms and hot sauce, and added celery, chicken broth, thyme and cayenne per suggestions - we loved it!
Really, really enjoyed this Gumbo! I think that this recipe is likely best used as a 'base' recipe, to be modified a little bit depending on the tastes of the cook. Personally, I followed the advice of others and made a few alterations/additions: 1. Added one, chopped, smoked sausage coil. 2. Used Cayenne pepper in place of hot sauce. 3. Omitted mushrooms.. but doubled bell peppers. 4. Used 1 can of chicken stock. 5. 20 minutes is not NEARLY enough cook time. I simmered this for 2 hours before serving. It gave the flavours a chance to really develop and deepen. Absolutely divine! I am looking desperately forward to lunch today when I'll get to have it as leftovers… I imagine it'll only be tastier!
This recipe was really good! A bit time consuming but worth it. The only changes I made were I used Extra Virgin Olive Oil instead of the vegetable oil and only cooked it with the flour for about a minute. I was afraid it was going to dry out. Also I didn't add in any parsley because as I was making it I realized I didn't have any. You couldn't tell anything was missing. I seasoned the chicken with red pepper, hot sauce, Tastefully Simple Chili Powder and Fiesta Party dip mix while it cooked in a crock pot during the day. I served it all over rice and it was delicious!
Very easy and very good; can use a small rotisserie chicken from the grocery store if you don't have an already roasted chicken.
Great flavor easy to make. To add my own twist I added chopped green onions and Andouille Sausage.
Great recipe! I followed the suggestion to add a can of chicken broth. I also used Cajun style tomatoes (instead of tomatoes with green chiles) & added about a pound of shrimp & a cup of sliced okra. Delicious!!
I've followed the directions exactly, minus mushrooms, and it's wonderful. But these days, I have to make this without the flour and using Splenda instead of sugar, and it's still delicious. I also usually add some thyme, as Paul Schultz suggested. UPDATE: I am just so in love with this recipe. Tonight, I started to make it and then realized I didn't have the diced tomatoes with chilis, made it just the same as always - just without the tomatoes/chilis, and it was STILL delicious!
This was so so good! I left out the mushrooms (don't care for them), and added smoked sausage. I also added 1 1/2 cups of chicken broth which is definitely needed. I'm sure adding creole seasoning as others suggested would make this an awesome dish, but I prepared it as written because my three two-year olds were eating this too. They also liked it. They even asked for more. I will be making this often.
Wow! This is so simple and amazingly delicious! I used leftover roasted chicken, so this came together in a snap. The flavors are rich and complex. I did use butter instead of oil for the roux, fresh mushrooms, and 2 stalks of celery in addition to the other veggies because it needed using. Absolutely delicious and easy enough for a weeknight meal if you use leftover chicken. Yum!
Very tasty! I did have to make some adjustments to the recipe, though. I used a 1/4 of butter instead of oil, only because I've never heard of making a rue with oil. I didn't add the mushrooms because they just don't belong in gumbo! I also had to add a lot more hot sauce than the recipe calls for and 1 1/2 cups of chicken stock. I'm not sure why that isn't listed in the ingredients, but without the extra liquid this would have been inedible goo.
I sliced, browned, drained, & added an Italian sausage link for some extra flavor. Also added 1c chicken broth & used fresh crimini mushrooms, along with a few dashes of a homemade cajun seasoning. Served over steamed brown basmati rice with a harvest grain bread & garlic butter. My DH loved this! Thanks for sharing your recipe, Stacey!
It was okay. Definitely needed the added chicken broth. Even though my kids are used to a little spice, this wasn't a hit with them. Thanks.
My hubby and daughter (10 years old) loved it, although we were all sweating! I skipped the hot sauce, but added half a jar of jalapenos + juice to the pot. Yum!
Followed what others suggested and added 1 cup of chicken broth, cayenne, and butter instead of oil. Came out great.
Very good, I doubled the recipe, used butter instead of oil and added 3 cups of chicken broth, served over rice. Family loved it and so did my guests. There were 8 of us and there was only a little left over, so I don't see how the original recipe would feed five without the addition of the broth.
This recipe was wonderful, but as others have said, definently turn the heat to low/medium on the flour step. It was very easy to make and the flavor was wonderful (tastes even better as a leftover). It is also very easy to modify spice wise; just add cayenne, hot sauce, or hot chilis.
This was good, though, I don't think it tasted anything like gumbo. It also needed more liquid. (I should have read the reviews first. Everyone added liquid!)
I loved this recipe! It was easy, and so rich in flavor. I'm glad I read the reviews and added about a cup of chicken stock to the mix, and used fresh mushrooms, and also found some Emeril's creole seasoning I'd made for another recipe and cooked the chicken in a large quantity of that. At first I was afraid the worcestshire would be overpowering but after simmering it wasn't at all. Thanks for the wonderful recipe!
Delicious!! I usually hate mushrooms, but using 2 fresh mushrooms, sliced, it was wonderful! Even my very picky kids liked it. (Just told them it was what they make on Princess and the Frog.)
Made this with a few alterations and it turned out AMAZING! Made the roux with butter and brown rice flour because I was out of all-purpose flour. The roux took about 3 minutes to change colour. Next I added a 28 oz can of diced tomatoes instead of 14 oz and 2 cups of water with 1 chicken bouillon. The reason I added more liquid is because I used uncooked chicken thighs instead of cooked chicken breast because that's what I had in my fridge. I cooked the chicken in the liquid for about 50 mins covered and on medium-low, just about all the extra liquid evaporated during the cooking process. Once the chicken was cooked I took it off the bones (it literally fell off the bones). Oh I also used a whole green chile pepper and added 1 tsp of cayenne. The spice was perfect for my family! I omitted the mushrooms and added half a Portuguese sausage. Everyone loved it and it tasted even better the next day. I think next time I will used white meat to cut back on the fat. Overall, dinner was a great success!
Had a minor kitchen disaster the first time I made this, I melted the plastic spoon I was using. I will have to try this again using a wooden spoon.
Loved this recipe! The only thing is you have to watch the flour mixture and stir it constantly over low to medium heat or it will burn. I left out the mushrooms, and use a little sriracha sauce instead of regular hot sauce, since my husband is not a fan of spicy food. It was just the right amount of flavor!
My boyfriend went back for seconds. He came home from a long days work and was famished. When he sat down to this gumbo, he couldn't get enough.
This is my first ever attempt at making a gumbo. Boy, was my family blown away!!!! My 13 year old son took 2 bites of this (over white rice) and says to me, "mom this is a keeper...if you ever get rid of this recipe, I will never talk to you again!" He scarfed this down so fast! I added Creole Sausage in small slices and I cooked some chicken thigh meat and added that (since that was all I had in the freezer). I added 1 small yellow bell pepper, 1 small green bell pepper (both from my garden). I omitted the mushrooms as others have done. This was all served over white rice. This is a must-try recipe!!!
Followed recipe exactly..so bland!! Lucky I had some Buffalo wing sauce to dump in to give it some taste. I also doubled soy etc....
This was really good! Didn't have precooked chicken so threw 3 breast halves (S & P) in the skillet, browned and cooked while getting rest of ingredients together. Removed and continued with recipe in same skillet. I agree it needed more liquid but I added another can of the diced tomatoes/chili instead of broth. A few shakes of Red Hot and this had LOTS of flavor and a nice touch of heat. No mushrooms. Served over white rice.
Excellent dish! I took the advice of other reviewers and added a cup of chicken broth, without it the dish seemed too thick and oily. Also, instead of the hot sauce, I used a good dose of Creole seasoning, and I left out the mushrooms.
Great recipe. Received raves from family. Slight changes. Mushrooms were not necessary. Added File powder to give it added zest. Because of family taste buds, I left out the hot sauce. The tomatoes with chili peppers was hot enough for most. The others added their own additional hot sauce or cajun seasoning. Also used brown rice for added nourishment and flavor.
This was a winner! At the suggestions of others, I added a can of light chicken broth. I omitted the hot sauce and found the diced tomatoes with green chiles was hot enough. Instead of chicken, I used jumbo shrimp and it was excellent! I had both rice and linguine as options...both were great. The four of us loved it! If your family is hungry, deffiently double the recipe...I know I will next time.
Wish there were more stars!!! Kept going back for more and more! I used everything listed except bell peppers (didn't have any). I also added a can of diced tomatoes and a small can of roasted garlic tomato sauce (the small can). Also, I put the chicken in raw and added extra water (eyeballed it) and put in a bay leaf and let it all simmer for about 30-45 minutes or so (to fully cook the chicken). Also I used hot sauce instead of Tabasco sauce. I used the Louisiana One Drop Does It Hot Sauce. Can we say YUMMMOOOO!!! I'd even add shrimp and/or sausage, it'd go in great I'm sure. I'd also add celery too like many reviewers say, I'm sure it'd be good in this too! My 5-yr old lil girl neighbor tried it and loved it! When she went home, she told her parents and the father came back asking to try, of course I wanted to share and oblige! I'm sure they'll enjoy!! GREAT RECIPE and SO EASY to make!
I made this recipe following the suggestions of the "religious creole cook" that rated the recipe before me. I added 1/2 tsp thyme, used fresh celery instead of mushrooms, and substituted cayenne pepper for the hot sauce. Served with jasmine rice for a truly hearty and delicious meal. Thank you! I only gave it a 4 because of the changes I made; otherwise, it's a 5 for sure!
I made this last night when we only had 6 pieces of chicken and 7 mouths to feed. As with many of the other reviews, I used butter instead of oil and omitted the mushrooms and Worcestershire sauce. I also forgot to pick up celery while at the grocery store, so I just added 1 tsp of celery seed. Other additions: Creole seasoning, a little extra soy sauce and 2 serrano peppers. Everyone scarfed it up. It rocked. Thank you for a great jumping off point. Next time, I'll add okra.
What a delicious recipe. Very flavorful. I used 1/2 oil and 1/2 margarine, and also added chopped celery. Although I'm sure just adding cooked chicken would be fine, I sauted uncooked chicken first, removed, and continued to saute the vegetables, adding the chicken back in where indicated. Took the advice of adding some chicken broth and deleting the mushrooms, as well. The recipe definitely had a "kick" to it, and I loved it!
Loved it! We just moved from New Orleans, after 8 years. I love this kind of food. There was no liquid so I add chicken broth and I did add Creole seasoning to the chicken when cooking the chicken in olive oil.
Made as is except left out mushrooms, added 2 cups of chicken broth and used cayenne instead of hot sauce. These additons were like the gumbo my cajun grandmother used to make! Soooo good!!!!
I too added extra chicken broth- maybe a cup- and cut donw on the oil. Very tasty dish and a good gumbo without shrimp.
Made this last night... my husband and I both LOVED it. I did omit the mushrooms, peppers, soy sauce, Worcestershire and used Emeril's "Essence" (the recipe for that is on Food Network) in place of all the spices ( I guess I made something different but something that was inspired by this recipe) I added a can a green chiles and a can of diced tomatoes...I also had to add a little water, it was a little too thick for our taste but I served it over brown rice & it was Yummy! He even took the leftovers to work for lunch today - and he NEVER does that.
Excellent recipe, so easy and really good. I followed the modifications of Paul Schulz, no mushrooms, add thyme and skip the hot sauce, put in cayenne, (just a little will do). I loved it and my boyfriend who lived in Louisiana for a number of years loved it.
This was a hearty dish that was rich in flavor. We enjoyed having this tonight. There are a couple of changes I made that were great suggestions from other reviewers. ½ tsp of dried thyme was used and instead of a few dashes of hot sauce, I used ¼ tsp cayenne pepper. This brought a delightful warmth. Because I served it with rice, I wanted more of a saucy element. I felt 1 ½ cups of chicken stock went well here. This was very filling and pleasing.
Gumbo Style Chicken Creole Haiku: "Holy amazing! Spicy, can't-stop-eating-good. Followed some reviews." Adored this dish, and took helpful tips from many of the reviews, such as swapping mushrooms for celery, adding chick. broth (1 c.), adding 1/2 tsp. dried thyme, swapping hot sauce for 1/4 tsp. cayenne pepper, and I also threw in some turkey smoked sausage. Out-freaking-standing! Not sure why there's so much discord over preparing the roux; perhaps there are different methods, but I've found the med. heat (oil, not butter, and flour), constant stir, not for a measured amount of time, but til it bubbles and darkens (deeper than peanut butter, which might as well be a gravy-thickener and not a true roux) always works for me. This "gumbo" was the perfect heat, texture, and taste, and I look forward to making it again and again.
Wonderful recipe!! I left out the mushrooms (yucko!!) and added the chicken broth like other suggested and it turned out great! Can't wait to try with some sausage!
This is a very good recipe. I took the advice of some of the other reviews and added 1 cup of chicken broth and fresh mushrooms. I will make this again.
my husband and i love this - my husband actually asks for this dish which never happens. i use regular tomatoes and that way i can add chilis to our tasting, some days we like it hotter some days milder. sometimes we use the mushrooms, sometimes we don't, but we always add chicken broth to make it soupier. so glad you shared this recipe, we have it at least twice a month if not once a week.
omitted mushrooms & green pepper. Added some thyme and old bay seasoning, plus an additional 1 1/2 cups chicken broth.
Also added the chicken stock and put over rice. A little too spicy for little ones perhaps, but a great adult meal!
Delicious! I followed the recipe exactly. At the end I added about one cup chicken stock to thin it out a bit. I will be making this again soon.
Definitely don't add the flour to the oil on high. After 30 seconds of stirring, it was burned to my pot, my spoon was melted, which then dripped on my hand causing a 2nd degree burn to my palm. Tried again over medium low heat and it worked great. Despite the dramatic events, this recipe was delicious.
Delicious and easy recipe! It also goes great with a nice spicy rice dish and freezes well too.
The only thing I changed was using crushed red pepper flakes instead of hot pepper sauce. I served the kids up first before adding the spice. My husband said that it would be even better with chopped zuccini added. He gave it an 8 out of 10. I will make this again for sure. I served it over rice.
I didn't make this my co-worker did and this is what he had to say with 4.5 stars. "Very quick and easy to make. I added andouille sausage and 1/2 tsp of creole seasoning. It was Yummy. goes great with honey corn bread."
I wasn't very impressed with this dish when I made it, all I could really taste was tomatoes. HOWEVER, when I heated up the leftovers the following night, it tasted GREAT. I might suggest based on this that the dish should actually simmer much longer while cooking, in order to really let all the flavors blend properly. Either that or just make it up the day before and let it all come together in the fridge overnight!
We really liked this! It came together pretty quickly and was devoured even quicker. And it is healthy! For me, the flour and oil was ready in 2 minutes, but my mom said it was because we had a gas stove. I mistakenly drained the tomatoes and had to replace the liquid with bloody mary mix (we had no plain tomato juice) but it worked very well. Also we had no leftover chicken so I just poached a chicken breast and it worked fine. I can't wait to make it again.
I put all the seasonings in first along with about 1/2 cup of chicken broth put the chicken in last with about 2 bayleafs and I used file powder (how can you have gumbo without it) let it simmer for 20 min and served over rice. This is a keeper
Lafayette, LA girl here! Never in my life have I put soy sauce, Worcestershire, or mushrooms in any gumbo. That would disqualify the word “gumbo”!
Easiest Gumbo ever....and quite delicious!!!! Next time im going to add some shrimp in for the last 20 minutes of simmering!
I made this for dinner tonight without reading any reviews first. That's something I don't usually do, but I was running late, and it looked good and easy enough. It was delicious! I did use butter instead of oil with the flour. I think it makes for a tastier dish, and I also added a couple of cups of chicken broth because it was way too thick. After simmering for about a half hour, covered, it was perfect. Will definitely make again when I have more time, add some sausage and shrimp and more spice for a company-worthy main course.
Excellent dish, just wonderful. I made it last evening and it was a raving success. I'll definitely be making this yummy dish again and again!
First cooked diced chicken with Creole Seasoning Blend (from this website) in olive oil. Omitted mushrooms and hot sauce. Added 1 can reduced sodium chicken broth and a few teaspoons of some more Creole Seasoning Blend to simmering mixture. Simmered for 35 minutes, which was fine. Served with two cups hot white minute rice...and needed more rice! This was outstanding! I love gumbo and never thought I'd be able to make it so easily. Follow the directions and it really does turn out great!
I was looking for a way to use up some leftover turkey - and this was a winner. As several reviewers noted, adding some chicken broth helped with the consistency. And to make this a one-pot meal, I added some rice directly into the gumbo instead of serving it separately. Yummy!
I found this a quick to assemble, easy to complete, great tasting weeknight meal. I am not one who loves food spicy, rather I like things with a little kick, nothing overwhelming. I enjoyed the not too strong heat at the back of the throat, and thought the sauce had a nice thickness due to the roux. The flavor would not lead anyone to believe I had spent a mere 30-40 mins making dinner. Plus, most of the ingredients I have on hand. I did omit the mushrooms, and added a tsp of creole seasoning to my dish.
i thought this recipe was missing something. it wasn't super flaorful and didn't really taste like a gumbo to me. it certainly wasn't bad in any way, but it was just so-so. i don't think i'll make this again, although it was very easy.
Loved this! My husband told me it was a "keeper." I did not use the mushrooms, but added a cup of chopped celery. Also added a half of a bag of frozen okra. It was dry, so I added 1 1/2 cups of chicken broth. This definitely goes in the favorite file!!!!!7
this is phenomenal. it makes huge harty portions, so tasty... i change out the mushrooms for black beans, add some cumin, chili and cyanne pepper and a little red pepper too. never a bit left! thanks for sharing!
