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User Reviews

Classic Chicken Gumbo

User Rating 4 out of 5
9 Reviews
7 out of 9 users would make it again
5 out of 5 5 out of 5
La-La-Loving itJanuary 11, 2012 By kedime
it was right on point, I made it right before rushing out the door for work. When the family made it in I received calls from each one of them on how it was AWESOME !!!! They let me know it was very similar to Aunt Gean's (the taste I was going from). I used shrimp and sausage instead of the chicken but this will be added to THE MOTTO.
0 of 0 people found this review helpful.
3 out of 5 3 out of 5
Real GumboJune 07, 2011 By tomissister
I have been making gumbo for 30 years. The roux makes the dish. I cook and stir my roux for about 2 hours on very low heat until it is the color of an old penny. Then the gumbo is assembled and simmered for another 2 hours - adding the shrimp (and / or) crabs) the last 20 minutes. File is never cooked in the dish nor is rice. This is pretty good for ""fast food"" but it is not Southern gumbo!
7 of 7 people found this review helpful.
3 out of 5 3 out of 5
some help on thickenersDecember 31, 2010 By jaybrands
Cajun gumbos use file' as the thickener just before serving, and never have tomatoes. Creole gumbos use okra cooked in the gumbo as the thickener, and don't need the file'. Creoles use tomatoes because we like it. Mixers like this can still taste great,w/o being purist.
5 of 5 people found this review helpful.
1 out of 5 1 out of 5
hmmmm.....November 17, 2010 By casiecrosswhite
Being from ""Cajun Country"" I'm very picky about my cajun food. My family goes generations back from Galliano, LA in Lafourche Parish. I would like to add that the rice is never cooked in gumbo and should be prepared separately. Never cook the file' in as well, this is to be sprinkled sparingly over your bowl of gumbo. Also I've seen others adding tomatoes in their recipe, and as I know with gumbo ""anything goes"" but growing up with many cajun women not only in my family but also friends' mothers and grandmothers, they NEVER include tomatoes. Gumbo is only brown (depending on how dark or light your roux is) in color and not at all red or have a tomato taste. Hope that helps and Les le Bon Temp Rouler!
4 of 4 people found this review helpful.
5 out of 5 5 out of 5
Delicious!February 11, 2010 By jeana_v
I made this today for my co-workers and it was delicious. The only modification was that I grilled four boneless, skinless chicken breasts (sprinkled with ""Slap Yo Mama"" cajun spice) and used that instead of the broiler. This was my first time to make a gumbo, the office raved about it and ate seconds (and late afternoon thirds). I'll be making this next week for an Mardi Gras church fundraiser. Thanks for the recipe!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Hearty SoupDecember 28, 2009 By Kareno1962
I've made this soup about 10 times now. My husband and I love it! Each time I make it I add different things like corn, peas and green beans (even sausage). I give this soup two thumbs up!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Chicken GumboAugust 30, 2009 By oldmom22
This sounds great. I love Gumbo. Gumbo is so versitle, sort of like our southern version of Beef Stew, its hard to not be wonderful. Gumbo is the african word for okra but i am confused as to what Gumbo file' is. File' is ground sasfrass and should not be boiled. It is a thickening agent and added at the very end. I was taught to add file' after the gumbo has left the heat source and is no longer hot enough to bubble. Of course this could be an example of mis-information handed down through the generations of my family. I would like to know if i am wrong - I'm old but not too old to learn a few new tricks. Thank you for such a wonderful place to find down home recipes. Oldmom22
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
great gumboFebruary 17, 2008 By alnath
As good a gumbo recipe as I've tasted. Open to all kinds of modification, as with andoille sausage, rotelle tomatoes, I didn't use okra. Cooks up nice. A real winner with my whole family, who grew up eating cajun.
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Yum!November 18, 2007 By gracelandali
This is a great gumbo recipe. I kicked it up a notch and added some sauteed shrimp, frozen okra and seasoned with Louisiana seasoning. Tastes great. I enjoyed it, and it was easy to make. Great for special dinners-yum.
9 of 9 people found this review helpful.

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