8 Reviews of Ultimate Time-Consuming Seafood Gumbo

From: Dreamgoddess

On Mar 8, 2004

This title of this recipe is absolutely correct…this is the most time-consuming recipe I’ve ever made. I do think the prep and cook time is a little misleading because the time to chill the stock was not factored in the total time of 7 hours to prepare. It actually took me about 10 hours to prepare this recipe. By the time I finally got the gumbo finished, I was thinking to myself that it ought to be the most fantastic gumbo I’ve ever tasted. Well it was! This is without a doubt the best gumbo I’ve ever had the pleasure to eat. I followed the recipe exactly as written except I didn't have fresh parsley for the stock. I used 1 T dried parsley. I also omitted the crawfish tails because I couldn't find any. The blend of flavors was superb with just the right amount of kick. I had never made gumbo before using a stock and I believe this was the key to such a delicious taste. I’m throwing out all the other gumbo recipes that I have. This is the only recipe I ever care to use again. Thank you so much for sharing this wonderful recipe!

From: Kenneth Bruno

On Apr 11, 2004

I was drawn to this recipe because as a transplanted cajun, I have sought to reproduce the best cajun food I can here in Indiana. I know from experience that good gumbo takes a long time. What is missing here is a Roux. For me, it's not Gumbo without a roux. The tips for making the stock seem good and I may try them. I usually only make Chicken and sausage Gumbo. I'll try this stock for seafood gumbo.

From: Chef3555

On May 18, 2005

I have only had gumbo once before & it was tasty, but that broth was much lighter & clearer than this one. I'm not sure what gumbo is supposed to taste like so I can't say whether it is worth all the trouble. However, I like to be in the kitchen so I enjoyed the prep. The result was really delicious, but I need more sampling to determine a favorite.

From: Chef #361452

On Nov 4, 2009

I have used this recipe for the last three years for Thanksgiving and Christmas. It is perfection.

From: Leslie in Texas

On Nov 11, 2006

This is a great gumbo! I especially liked the recipe for the stock with the roasted shrimp shells.I think this is what makes this gumbo so good! In addition to the seafood/meats listed here, I also added 26 oz. of oysters and their juice. Thanks for posting this, Grace Lynn- it's a winner in our books!

From: Chef #957302

On Feb 22, 2009

Very time consuming indeed, but oh, so worth it! I added the Trader Joe's frozen seafood mix (shrimp, scallops, calamari) in place of the crayfish, and it was perfect. Definitely a keeper!

From: Chef #1238651

On Apr 14, 2009

It takes me longer than this to make a gumbo. Of course, when you make stock, you should make a lot. It freezes well. I would not make a gumbo without a roux. I don't think anyone in Louisiana would consider it a gumbo without a roux. My other suggestion is to fry off the okra. Use butter or oil at low/medium heat until the okra is no longer ropey/slimey. I have eaten gumbo with okra that has not been fried off and it always seem slimey to me. For the roux, I would use a cast iron skillet, but not to fry off the okra.

From: Eating healthy

On Dec 8, 2006

This was great OUTSTANDING!