Barb's Gumbo

From: Nita, formally 284904 southern girl

On May 19, 2008

Barb , this gumbo is delicious, the roux was perfect. Made it today for dinner tomorrow,, dh had to taste it as soon as it was done,, he loved it, said a 5 starer for sure.. have to admit I eat some also. I added some fresh crabmeat and about 1/4 tsp. Old bay seasoning. Will definately make this many more times.

From: AB_Fan

On May 16, 2008

Very, very good! I had not made gumbo at home before trying this recipe. I prepared it as directed, adding some cooked smoked turkey sausage and the shrimp 10 mins before serving. Your directions for making a roux were particularly helpful. I've tried to make a roux before but never knew when it was "done", and now I know — when it is the same color as a penny! The hot sauce gave the gumbo some kick, but it's not too spicy. The cumin gives it a smoky flavor that we loved. Thanks for posting!!

From: mammafishy

On May 9, 2006

I am going to rate this recipe even tho I changed the recipe. The roux was great, added the vegies but omitted the corn and most of the seasonings and used Creole Seasoning instead. Also used 1-28oz. can of tomatoes and boiled a chicken. After boiling, I cut up in chunks and quickly browned in a small amount of oil on high. I then added the chicken to the gumbo. Also I cut up another onion and browned, added it, then browned a few sliced fresh mushrooms, then added it to the pot. I used about 4 c. of okra (frozen, slightly defrosted, then sliced). I followed most of Barb's techniques in how she prepared everything. I loved it even before adding the chicken and will probably make some this summer without any meat and freeze it. My husbands mother was cajun and I love trying new recipes. This one was a winner! Thanks for sharing Barb! This is a keeper.

From: Chef #233491

On May 29, 2007

This is an easy recipe. The thyme rounds out the flavor nicely and if you're not into spicy--the cumin adds the smokiness found in a spicy dish, but not the heat. Very good. Thank you.