37 Reviews of Barb's Gumbo

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: Rita P

On Feb 28, 2006

Very good gumbo! I used olive oil in the place of canola oil and made the shrimp and crab version. Will definately make again. Thank you Barb for a great recipe.

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.

From: Sascha

On Dec 18, 2006

This is my favorite gumbo recipe, and I've tried a lot of them! The only change I ever make is to make the roux a darker color, almost like chocolate. Heavenly.

From: XAnnette

On Dec 20, 2004

This was wonderful! I hadn't made shrimp gumbo in years and chose this recipe because it sounded similar to what my mom used to make. I used butter instead of canola oil for the roux. I also put a 28 oz can of tomatoes in instead of 16 oz. I increased the vegis by a bit and the water by a bit. It resulted in a mild but yummy gumbo that my whole family loved. Next time I'll just double all the ingredients to serve my family of 9. I served cornbread muffins on the side.

From: Chef @Oz

On Feb 17, 2007

This was my first Gumbo and the family loved it. I made minimal changes. As I used homemade stock I had to add more salt and because we don't like really spicy food I added a tsp of smokey paprika instead of the hot pepper sauce. Lastly, as I did not have enough shrimp I added 1 chopped up chorizo sausage and some chicken thigh pieces.

From: TxBluebonnet

On Feb 25, 2006

With the weather cold and rainy, gumbo seemed to be the ideal dish. I used butter instead of the oil for the roux, and although standing and stirring the roux until it was the right color was tedious, I know what a taste difference it makes. I didn't add corn (didn't have any) and for convenience's sake I used pre-cooked chicken and some of the shrimp that comes in foil packages. Added only 1 cup of sliced okra and diced that up (personal preference). The end results was a wonderfully flavorful dish served over hot rice with cornbread sticks. Thanks for a really good recipe.

From: Bea14

On Sep 20, 2007

GREAT recipe! Have made it several times. My son, who is in college, requests it often to carry back to school with him. His favorite is with chicken. I stir fry the chicken (sprinkled with McCormick California style garlic salt) before adding. Haven't rated it before because I just joined Zaar today.

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: Dulcet Kitchen

On Jul 15, 2009

A mighty fine gumbo...however, beware--it doesnt pack much of a punch. I ended up adding 2 tsp ground red pepper and 2 tbs hot sauce to make it table ready. Plus, the majority of my dinner guests were reaching for the hot sauce at the table. I think next time I'll increase the red pepper and chop up a few hotter peppers to saute at the start. I'll definitely make again with the said adjustments.