"I am from NOLA and think this is a great recipe. I have used it twice and about to do a third. I can't afford to cook gumbo more than once a year! I add a pint of crab claw meat to it and it makes it very rich and hearty! I also don't truly follow the recipe, but use it as a guide to remember the steps that need to be taken to make a good gumbo! Unfortunatly I don't remember my momma's recipe!
The roux takes a longgggg time ! I usually cook mine slow and it takes about 1 hour to get to where I like it and it isn't dark!
I also take short cuts and use chopped seasoning mix in the fresh produce section. I also use frozen okra and canned tomato. All together it still takes about 4 hours to cook and prepare. I make it a day in advance and let it sit overnight in the fridge. Always better the 2nd day!
The reason I gave it 4 instead of 5 stars is I think it needs the crab meat in there. It totally makes the gumbo!"