Barb's Gumbo

From: Oparu

On Oct 1, 2009

This is the first gumbo I had ever made and it was awesome! Now I make this at least once a week when okra is in season. I don't have shrimp all the time so I just dump whatever protein I have in there. Sometimes Italian sausage does the job. Great recipe!

From: Caryn Dalton

On Jul 17, 2009

This is a nice base for gumbo to help jog your memory if you haven't made it in a while. It' isn't "cajun" but not everybody is looking for that anyway. Remember that roux can go from perfect to burnt really fast so I would advise chopping those veggies before you start the roux. I used a browned and cubed chicken breast, meatballs made from rolled ground sausage and shrimp. I ended up adding about twice as much peppers and onions and okra, 1/2 tsp celery salt, 1/4 tsp turmeric, 1/4 tsp sage, subbed fresh basil for dried, and 1 tsp of dried cilantro..would rather have had fresh. Until I added the cilantro, "something" was missing. It was a lot better with the added seasonings but I still left it mild for the kids. I added the hot sauce to my own bowl. All in all, very good recipe and 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.