Jambalaya Girl Gumbo Base with Roux, New Orleans Soup Mix, 4 Oz (4 Pack)

I usually don’t use box gumbo mixes because they come nowhere tasting like my Cajun husbands gumbo. My son gave me a pack of this to try he said he went to an LSU alumni’s crawfish boil this summer n Virginia and they were giving it out. It floated around my kitchen for a few months. Well September comes and we have another flood in Texas. We saved what we could out of the house and this mix was one of things that survived. I cooked it in a crock with a package of smoked sausage and threw in a package of legs and thighs that were frozen cooked on high for 6 hours. We went to us house to work and returned to some of the best gumbo we have ever had! My husband is very particular about his gumbo and he thought this was very good. It is well worth the money and makes a large amount. I just ordered the 4 pack from amazon and can’t wait to get it! I will be trying a roast with it next!

This made a really delicious Shrimp Gumbo.But I used it as a "BASE", a substitute for standing over the stove to make my own roux.I added most everything you would in making Gumbo. I started by browning some Andouille Sausage. I removed the meat and added Garlic to the oil in which I had browned it. Then added the Cajun Trinity; Green Peppers, Celery and Onion.And I used Chicken Stock in place of 4 cups of the water the package directions call for, and I added a little Cayenne Pepper and let all that simmer, as directed.I added the Sausage and Shrimp after about 30-40 minutes.Use any Gumbo Recipe for ideas and quantities.But I think it would have been a very disappointing dish if prepared as described on the box, adding only Sausage and Chicken or Shrimp.Online, JambaylaGirl.com shares recipes for preparing the Gumbo in a slow cooker, and I plan to make Shrimp Étouffée using the Gumbo Base as she describes.UPDATE: The Shrimp Étouffée was delicious!

Gumbo has always been an odd prepared dish for me. I like it, but had never made it myself.Recently me and a couple buddies stayed at our house on the coast and one of the guys made Gumbo. It was off the chart good. So, I decided to take it on and make me a batch. Knowing the ROUX is the key item for Gumbo, I was not sure how to start.Our son dates a lady from Lafayette, LA. She told me about a pre-mix ROUX that everyone in her area uses. I was surprised a true Cajun would do that, but she swore that's how they roll.Anyhow, I ordered this product and made up some Gumbo .... it was off the chart delicious. Against the stern warning of the girlfriend, I put okra in the Gumbo. It was still good.

I'm from the Miss. Gulf Coast, and I grew up with gumbo and jambalaya and crawfish stew (etoufee). I know how to cook, and I enjoy making my own roux after cutting up the onions, bell peppers, etc. All that chopping is actually therapeutic to me... it relaxes me.... and there is nothing like the smell of roux cooking in winter. However, all that oil in the roux is not a good thing for me these days, so along comes this product which saves time and calories but does not skimp on flavor. I would not say it is exactly the same as a traditional roux, but it's 98%/99% there, and I would definitely recommend this. Also, if you are new to this kind of cooking, a roux can be very, very daunting, so this is a much safer way to do everything. GO FOR IT! (People who didn't grow up with this kind of food always mistakenly believe that Cajun food is spicy -- NO gumbo should be spicy at all! -- and that it's always just seafood. No, my favorite kind of gumbo is chicken and sausage gumbo, not seafood! You can use anything. Add an onion or two, a bell pepper or two, and some chicken meat and 1 lb of smoked low-fat turkey sausage and you'll have THE best pot of gumbo!)

I make wonderful gumbo but let's face it, it is a labor of pure love. Growing up on the gulf coast and eating gumbo all over the place makes me a pretty good judge and I wanted to much to like this. I read the reviews over and over, from people from NOLA and other places who said this was as good, but sadly, it is not. This is a brown powder which smells very much like beef boullion and smoke. When I first mixed it, it smelled scorched, but that flavor didn't come out strongly. I'm a seafood gumbo purist and don't add chicken, sausage, etc. I did add a couple of pounds of shrimp to this and tried it with rice. It's just meh. I would never use it again. It's like making bone stock with boullion cubes, the flavor is just not there. The gumbo is also watery and I've never had watery gumbo. I supposed you could add okra, onions, celery, etc. to help it along, but then what is the use of using the mix? If you hate to make roux, then buy the premade roux in the jar and go from there. Honestly, it's worth it to spend the extra hour with your stocks and trilogy because seafood is EXPENSIVE and a big pot of seafood gumbo can cost $100 to make. Sadly I have 3 packets of this left that I will never use. Wish I could send to one of you people who love it.

I really enjoyed your gumbo base mix.It was smooth and creamy like the best gumbo sauces I have had in many good restaurants.I made my gumbo as I always do beginning with the trinity.I added meats and other veggies like zucchini and black beans.Lo and behold with your base mix I ended up with the best gumbo I have ever made.My family and friends enjoyed it and gave it complements.For the first time though I didn't critique it to bits.Thank you.I'm looking forward to my next batch.

I made this gumbo using the package instructions. It was easy to make the gumbo and my husband loved it!, I could not find this product at my local grocery store so I ordered from Amazon after getting rave reviews from a friend

I've tried a number of gumbo mixes and this is one of the best by far. Nice dark roux with the just the right thickness. First batch was with andouille and chicken breast. I added some chicken skin for extra flavor. Only need to use water with the mix but may use chicken stock next along with some shrimp.