Authentic New Orleans Style Gumbo

Very delicious full of flavor! I used a blonde roux out of my freezer and only toasted it up a little bit so I didn't get the traditional dark color and nuttiness. However all the fresh veg and protein made this dish feel healthy and tasty.

Delicious but thought it needed maybe more lemon juice. Thanks for the details about roux, but next time I make this, I will not make such a large amount of roux.

It wasn’t awful or anything just a bit bland. A lot of effort to make the roux and it tasted like gravy, in the uk we can by instant gravy very cheaply.

Excellent dish.

A good basic recipe. I followed it exactly. But in the end, I felt like it was missing something. Added lemon juice, Worcestershire and hot sauce individually, and still was missing something. I appreciate the detailed directions on how to make a dark roux. That was very helpful. But I will probably try a different recipe for gumbo next time.

Used only 6 cups of chicken broth (Wegman’s brand- try using dif brand next time) Used 3 Tbsp of Cajun seasoning- should try the brand she recommended next time Also added 2 1/2 Tbsp of chicken stock concentrate Used one bag of 12 oz frozen shrimp

Best gumbo!! The sausage can add more spice depending on the sausage. Making the rue is key. This recipe takes time, but it's worth it. I would suggest doubling the recipe because it's that good.