Write a Review: Everyone Wants to Know What You Think!

• Author: Jason Laflamme
  My new favorite backcountry meal!! Great flavors and real meat... Every bite had something special in it. I immediately ordered several more packages after first trying it. You'll want this on every adventure after trying it.
• Author: Carol C.
  This was the meal I was most excited about. It sounded authentic, requiring that a roux of flour and olive oil be made first. I also was excited since one description of Chevelon Creek said that it was teaming with crayfish. What could be more authentic than fresh crayfish for the gumbo? I was able to catch five crayfish and cooked and cleaned them to add to the gumbo. I was nervous about the roux since I'm not much of a cook, I know it can be burned and it takes awhile to cook. The only mishap I had in preparing the roux was that the constant stirring of the small amount of flour and oil in the bottom of my pot melted the plastic spoon I was using.
  
  I split this two-serving meal in two at home. That required dividing four different ingredients and repackaging each for the trail.
  
  The taste was fantastic! Making the roux really was worth it for that special flavor it added. I also added some of the supplied Tobasco sauce for a little kick. The flavor of the toastees (like sweetened croutons), was delightful. I'm looking forward to any other meals that include toastees.
  
  I used 1 oz ( ml) of fuel total for making the roux and simmering the Gumbo.
  
  There was a large volume of gumbo from the 2 cups (473 ml) of water used and my serving was filling, but I was still hungry within a few hours. According to the package insert, there are only 270 calories per serving of the gumbo.
  
  I made the gumbo again on the Mt Wheeler trail. To make it as simple as possible I skipped making the roux and instead boiled the flour, oil, and water in a 600 ml (20 oz) titanium cup. I added the liquid to the gumbo mix and, after letting it sit in a cozy for 20 minutes, found it nicely cooked. A little Tabasco spiced it up, but it was still just a nice soup. I got all the same calories with this method, but the roux truly does add a unique gumbo taste.
  
  
  Originally posted on BackpackGearTest
  http://www.backpackgeartest.org
• Author: Thomas V.
  Stove used: MSR Simmerlite
  I saved this meal for last because I had very high expectations for it. As far as flavor and satisfaction go, no Packit Gourmet meal had let me down yet and being a huge gumbo fan, I was hoping that this meal would live up to my self induced hype. The good news is that I was not disappointed. The gumbo came the closest to being a true 2 serving meal, but I managed to eat about 75% of it in one sitting. It was that good. I also think that if I had been forced to share it with someone, I would not have been anywhere near as stuffed or as happy as I was.
  
  The prep was a bit more intensive than on the other meals and I had to pay attention while cooking this meal because of it being multi-step. Preparing the flour and making the 'roux' was interesting, but the amount of work paid off in the end. I made a BIG pot of gumbo and ate till I was stuffed. It was far closer to gumbo than I had really expected and I even got a laugh out of the instructions telling me to watch out for the bay leaf.
  
  Originally posted on BackpackGearTest
  http://www.backpackgeartest.org
• Author: Brian B.
  Thank you for providing such great tasting backpacking food.
  With my first bite of Nawlins YaYa Gumbo i was hooked, and had to wonder, why is this stuff not sold by the 25lb bag at Costco....they would make a fortune.

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