Boudreaux's Zydeco Stomp Gumbo Recipe

My 3yo ate this. That by far is an accomplishment!!!! I did take the advice of others. I cut the chx broth to 3 cans. did not have roma tomatoes so i used 2 cans of diced plus about a cup of crushed tomatoes. i also added crabmeat, i would not recommend wasting money on lump meat, in the end its not lump anymore. i did not add the shrimp with the other meats (for 20mins due complaints of them being rubbery). I waited until it was done, turned the pot off, then added the shrimp, stirring occasionally. they were done and perfect in about 10-15mins. this also served as my cooling time. This is definitely a keeper!!!!! oh yeah if don't have sweet onions on hand use reg onions and 1 1/2 teaspoons of white sugar.

Glad you all like the recipe. Been a few years since I worked on this one. Try adding some oysters and lump crab meat. You will love it. The recipe is only soupy until you add it with rice. Shred a Cooked Chicken instead of using Raw for better texture. Also, I add roasted & peeled Poblano peppers now and I also use a bock beer for depth of flavor. Won Gumbo Cookoff May 2012 with this recipe!!!!

Delicious. It takes a while but is well worth it! I did what some of the others on here recommended and cut it down to 3 cans of chicken broth. I also recommend less than 2 tablespoons of red chile. I might try 1 to 1.5 tablespoons next time. My roux consisted of 3/4 cups of olive oil, 1/4 cups of butter, and 1 cup of flour. I cooked/stirred for 35-40 mins. Afterwards, I transferred it over to a slow cooker holding the rest of the ingredients. I also added okra. The taste the next morning was much better than the initial taste the night before.

Served this for a company dinner at my home and everyone loved the heightened flavors. I did substitute (only because my local store did not have it) instead of two tbsp diced red pepper I used one tbsp crushed red pepper. I made it on Saturday without Shrimp to prep for the dinner. Then re-heated on Monday and added shrimp at the last minute (just to avoid overcooking the seafood). Worked perfectly. I also used "Louisiana Cajun Seasoning" - not trying to sell just letting you know what I had and it worked well.

I've made this recipe about 5 times now and I've made a few changes that always get me great results. - Use chicken thighs instead of chicken breasts - Use andouille sausage rather than generic pork sausage - Cut back to 2 quarts of chicken broth - Omit the red Chile peppers, replace with 1 poblano pepper. Sear the pepper directly on a flame on the stove until it’s completely black on the outside. Let it cool, then run it under water and run off the burnt bits. THEN you can dice it. - Omit the shrimp - I like to make the roux in a frying pan and then transfer it to a stockpot. Making the roux directly in the pot casts a shadow and makes it difficult to tell exactly what color it is. It says to cook the roux until “browned and bubbly” but it tastes a lot better if you push it to almost a milk chocolate color. Just don’t burn it.

I made this for some friends and it was a HUGE hit. Following suggestions of others, I reduced broth amount to two quarts and one can. I also omitted the chopped peppers since I was serving it to others, and used only approximately 3 TBSP of Cajun seasoning, tasting as I added a bit at a time. I also sauteed the shrimp separately in a little garlic-infused olive oil and let people add their own to the gumbo. Add some nice French bread and bring in some beignets and you have a perfect meal!

My boyfriend has ulcerative colitis so I had to make a few changes and I also followed some of the tips. Gluten free flour with olive oil and bacon fat mixed. The roux took about 40 mins on medium heat. I came close to burning it so keep stirring and pay attention to the smell. 1 1/2 Boyle’s Shiner Bock. Tablespoon of sugar. Two boxes chicken broth. No chili peppers. Two tablespoons of Tony’s Creole seasoning. Still had a little heat and a LOT of flavor. Next time I’m using Andouille sausage.

My family thought this was great. To be honest, this was a lot of work! I pre-chopped veggies and it was still a lot of work and took over 2 hours from start to finish. Over. Anyway, it was delicious! I'd never made Gumbo before and seriously, the family loved it. I did make a few changes based on other reviews as follows - I used 6 cups of broth which was about 1 1/2 qts...then I used a Guinness for my beer - yum - I used a jalepeno instead of the red chile because that's what I had...as well...and no one ever mentions this but...I used a gluten-free baking "flour", 1/2 cup only (King Arthur is best!) and a 1/2 cup butter for the roux and it turned out just fine - and added an orange bell pepper. I used Andouille sausage as well and about a pound of shredded chicken thighs not breasts. I added the shrimp at the end and let it cook inside the Gumbo. Great flavor all around. And since I used Creole seasoning instead of Cajun but still wanted more heat, I added a few shakes of both hot and sweet paprika, onion powder and cayenne. Seriously, the family loved it. OH, and I did use the 4 fresh Romas...if you do that, it's plenty of tomato. This was DELISH!

Very good! Only change I would make is to first soften the onion/garlic/celery before making the roux. The only way I know how to make a roux is with butter, so subbed butter for the olive oil, and also added an extra can of diced tomatoes. Must note that this made a HUGE amount of gumbo, definitely need a big appetite for this one. Would make it again!

I've been using variations of this recipe for years and my family requests it every year. I make an extra turkey at Thanksgiving, and use it instead of chicken. Based on tips from other reviews, and my own personal preference I add/change the following: Use leftover Turkey Use Andouille Sausage Don't use Chicken Stock - make my own flavorful shrimp stock. After I peel the shrimp I bake the shells (optional) and let them steep for an hour or so in several quarts of water - makes a wonderful shrimp stock and adds more depth to the recipe. Use fire roasted tomatoes, along with the previously mentioned tips of adding roasted poblanos and okra that's been seared so it's not gummy. Also needs to be finished with some file'! Great recipe and a family favorite! Thanks!

I just made this for dinner and my family loved it! I will make it again, however, this recipe made so much that we will have several meals from it. I made one important change. I could not bring myself to put a full cup of olive oil in it. The fat! The calories! So I made my roux with a quarter cup of olive oil and a quarter cup of flour. After browning the roux, I shook a half cup of flour with two cups of water and added it to the roux. Still had all the flavor and thickening action. Superb!

Perfect but used real Andouille sausage. Not everyone might find that in their local store so the link sausage would still be great in a pinch. LOVE LOVE LOVE this recipe!!!

This is our favorite! love this, especially for cooler weather.

Great flavor. Way too much Cajun spice though. I used Tony Chacheries and it’s way too salty. Next time I’ll use half the amount or even less.

Bro, the flavors are unreal.

Love it!! It is one of my favorite soups. My husband ALWAYS cooks this one so he can brag to our friends. We serve it for football Sunday's, Fall gatherings and family Saturday's! It's the best

Everyone I ever made this for, has absolutely loved it. Some did like it with a little less spice. "Slap Yo Mamma" is the best in my opinion and doesn't have any MSGs

Really enjoyed this dish, very flavorful! Prepared as written except for the substitution of a jalapeño for the red chilis (didn’t have any). Combination of chicken, sausage and shrimp was perfect with the vegetables listed. Definitely a keeper.

This is my go-to recipe for gumbo. I make it to the recommendations of the recipe and it's a favorite of those who like the heat. I've tried other options but always return to this.

Made for a guys night gathering and was the hit of the night. Got a nice level of heat, so not for everyone. Strongly suggest using fresh (never frozen) shrimp.