About this recipe: A delicious Creole dish that's perfect for the cold winter months. Chicken is simmered with onion, green pepper, smoked sausages, prawns and Cajun seasoning. Serve with bread, rice or pasta.
This is not creole gumbo. The secret to ceole gumgo is the roux. It has to be very dark, reddish brown. If it is not brown enough it changes the whole taste and it is not creole gumbo! - 01 Mar 2003 (Review from Allrecipes US | Canada)
Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added spices. Great over white rice. - 06 Oct 2002 (Review from Allrecipes US | Canada)
being from southeast Louisiana I can say that I have eaten most every type of gumbo..except this one. It takes the taste of shrimp and adds chicken to it. It was a nice change and my family loved it. - 28 Oct 2002 (Review from Allrecipes US | Canada)