"I have to rate this recipe again with the substitution of frozen italian meatballs in place of the chicken. It was so delicious, I decided to make an appetizer from it for a party I was attending. I used 6 T. of unsalted butter and 7 tablespoons of flour to make the sauce thicker and then tripled all of the other sauce ingredients. Omit the noodle"

"Talk about comfort food. Not only was this delicious, but it was very easy to prepare. I will certainly make it again and would like to try it with frozen meatballs. The only substitution I made was to use chicken breast tenderloins because that's what I had in the freezer. Thank you Food Network for another amazing recipe."

"A very different recipe but very tasty and easy to make. Next time I may try either swirling in beaten egg or even try scrambling the eggs and adding for a different twist. Next time I may also try adding chopped green onions and diced fresh tomatoes. Just use your imagination to enhance an already awesome recipe...."

"This recipe is excellent. Having made it several times I have made some changes and some discoveries. I cube the chicken before browning so all sides of the chicken brown which adds to the flavor. I use Andouille sausage and have used several different brands. There was a significant difference between the brands as there is with many ingredients. If you use a sausage on the hotter side you may not need to add any other heat to the Gumbo. Okra thickens the Gumbo, so if you don't add it you may want to reduce the liquid slightly if you prefer it slightly thicker. We love to serve it over hot, steamy rice with corn bread on the side. Ymmmm....we love it!!!"