Cajun Chicken and Sausage Gumbo

Overall it was good. I think next time I will sauté the sausage and veggies. Maybe add shrimp. Also I added quite a bit of seasoning. It was pretty plain. But it was good.

It came out horrible.Some mistakes my own, but honestly, this could've all been resolved if the recipe writer Jodi decided to put the very important fact of "you don't need a whole cup of oil and flour, half a cup will do for your roux", in the comments.Since if I saw that in the recipe, I'd have probably made an excellent roux out of the bacon and meat grease I had, plus the small amount of veggie oil I had as well. (Someone used my huge thing of oil and didn't really do much, so tragic.)But, I also messed up the rest nonetheless, lol.I'll admit my mistake: I thought "How much is a cup of oil anyways, it seems like it'll be a lot?", and proceeded to use olive oil (no other oils on deck) and a *lot* of it, sadly measuring by guess (bad call).Aaaand then trying to balance out the flour and the oil was wack.It came out a flavorless disgusting gravy abomination, an Eldritch horror in the pot. I wish I had video. It was horrible. No amount of chicken broth, seasonings, or anything could help.Me and my bf's first responses upon tasting it.... "The.... meat is good!", followed by retching and a bad aftertaste I could not shake.Too creamy. Very bland. Just.... so much wrong with it. Eating plaster of paris might be better, honestly. I made a gravy with no soul to it, a soul-stealing gravy that takes most of your joy and passion for cooking with it. An expensive embarrassing mistake in so many ways...But even if I did get it right, it did seem too creamy nonetheless. Take my review as a vent and a grain of salt. I'll take the L.But pleaaaase put the 1/2 cup of flour and oil statement in the recipe, not the comments. It mightve made all the difference. (Aside from the 3 other mistakes I made of too much oil, too much flour, and olive oil as the choice as well.....)TL;DR: should've done it differently or used a different recipe, or just adjusted the flour to oil myself and winged it risking a slightly less thick/'by the book' gumbo, versus the "this is kinda by the book im trying my best" worse winging method and making the most nightmarish meal i have ever made.

OMG this is soooo delicious! I've made roux many times and I take mine to a darker brown than chocolate milk, but that's just a matter of taste as roux goes. Putting this one in my favorites.

This was my first time making a roux and gumbo and it turned out very good!! I followed the recipe exactly. My Dad and husband complimented it several times and I have enough for leftovers tomorrow!Making the roux was very easy but I watched a couple “roux making” YouTube videos just to be sure.Thank you for the recipe!

What a great recipe. I sautéed my veggies, then sausage separately, baked chicken breast covered, low and slow so it fell apart, put all this in the crockpot while I made the rue. Then poured rue into crockpot, added the stock, bay leaves and Cajun seasonings and lots of black pepper. Simmered and it is amazing! Thank you.