I tried this recipe last night and it was absolutely wonderful. Rich, thick, flavorful, colorful, very tasty. My guests said they were full but had seconds out of gluttony because it tasted so good. The best part was it was so easy to make because you don't have to make a roux with this one. I can just see the purists about to faint after reading that but please believe me when I say that it was perfect! Much better than most of the disappointing gumbo I have eaten in restaurants that supposedly know what they are doing and I am sure started out with a roux. It does take a lot of ingredients but they all contribute to an exceptional finished product. I used a locally made hot Italian sausage in mine and it was heavy on the fennel. It added just the right amount of heat to the dish also. Next time I make this recipe I am going to try substituting bay scallops for the crabmeat and toss in a handful of mussels too just for fun.
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