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Chef #1256682

Member since May 2009

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Reviewed Gumbo

Apr 24, 2011 in Food Network Community Toolbox on

I found this recipe to be outstanding. The roux came out as good as doing it on the stovetop, and with the added benefit of not having to stand over the stove for an hour. I did add red pepper and celery to the onions and shrimp, which always helps with increasing depth of flavor. Will definitely make this again."

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