Original recipe yields 10 servings
Based on a 2,000 calorie diet
I gave this only three stars because while I enjoyed it... it didn't knock my socks off like other gumbos I've had in the past. Here are some things I'd like to note about this recipe: 1. This...
6th line down: 1 lb okra... This is the real deal. It takes for-freakin'-ever to make, but it's worth it. Make a double batch if you've got a pot big enough. It won't last. YUMMMM!
My family and friends raved over this recipe. I also added fresh crab. Very easy to make. My friends and family called the next day asking for the recipe. I did not use the gumbo felit and i...
Instead of the spices, I added three tablespoons Zatarain's creole seasoning. Gave it just enough spice. It turned out fabulous! Definetly will make again.
This recipe was a nightmare for me. There wasn't enough fat to make the roux. I'm not experienced in making roux so my improvisation didn't work well either.
Excellent!! I used smoked/spicy Polish sausage as my husband isn't overly fond of andouille sausage. Didn't have fresh herbs, so just used dried instead, worked fine. Fried three large chicke...
This recipe was great. Everyone raved. My kids keep coming back for more! I added crab meat as well. Will definitely make again. Awesome!
This was wonderful. I saved some time by using a premade roux. It was so easy to make and delisious. I will make many more times.
I have never seen a light colored gumbo before, but this was one of the best I have ever made. I added crabmeat for taste.