"Good basic recipe. I grated a different cheese(Cotija) into the egg mixture and did not use/prepare the mushroom broth. My wife and I liked it and would do again."

"Good recipe! I learned to appreciate good gumbo when living in Louisiana for 6 years. This gumbo recipe is authentic. I will make this gumbo again. One change is I made the roux in the oven @350 F, stirring occasionally. After 90 minutes, the roux was a nice chocolate brown with little effort. Better yet, I was able drain 4 oz of oil off the roux making the gumbo less greasy.

"*** Warning *** We have made this dish twice in our small electric oven and the alcohol vapor from the vermouth has ignited (flashed both times and blew open the door oven. The first time we had a tight cover on the dish, and the second time a loose cover and it did not make a difference. Either cook it in a larger oven, or dilute the vermouth, or vent the oven to prevent the alcohol from reaching its flash point!

Otherwise, we enjoy the dish (enough to cook it twice. Three times? Not sure...

"*** Warning *** We have made this dish twice in our small electric oven and the alcohol vapor from the vermouth has ignited (flashed) both times and blew open the door oven. The first time we had a tight cover on the dish, and the second time a loose cover and it did not make a difference. Either cook it in a larger oven, or dilute the vermouth, or vent the oven to prevent the alcohol from reaching its flash point!

Otherwise, we enjoy the dish (enough to cook it twice). Three times? Not sure...