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.
Outstanding! Very flavorful. I omitted the mushrooms and added celery. I also took the advice of others and added 1 1/2 cups of chicken broth. It made for a better soupier consistency. Also in my experience roux made with butter is much better than making it with oil. You can even use products such as Smart Balance if you are watching fats and cholesterol.
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.
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!
