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Emeril's Country File Gumbo Recipe

Emeril's Country File Gumbo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 11-20 of 27

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  • on December 01, 2009

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    The recipe for the roux is more than 3 times what you need to make this recipe. If you only use 1 1/2 as instructed everything will turn out like it's supposed to. I only used 1/4 File Powder. I think 1/2 cup is a bit much.

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  • on September 22, 2009

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    Everyone who lives here will tell you, " Gumbo takes hours from start to finish!"

    Unlike his recipe for Mirliton, (he refers to the mirliton as an alligator pear don't ever try to cook an AVACATO, it will simply melt.

    Not enough water for the amount of roux, if you were making a gravy, yes, gumbo, no.

    Try half the roux and you should get that brownish colored broth, not a paste.

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  • on March 01, 2009

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    I couldn't get past the super thick roux. Even after I added the stock it stayed a paste. I followed the instructions carefully and ended up having to go to plan B. Threw this away before completing the meal. What a waste!

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  • on March 28, 2008

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    I deviated from this recipe just a little according to my tastes. However, the end product was delicious. It didn't take very long to make (considering how long some gumbos take.

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  • on January 30, 2008

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    file = powdered sassafras leaves.
    gumbo = French/African word for okra.

    A gumbo style recipe without file or okra is called jambalya.

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  • on September 09, 2007

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    Was very tasty, but it does not look very appetizing. Kind of a mushy, muddy color looking blob. I think I will use less roux next time, and definetley saute the vegetables first and then add the roux.

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  • on August 20, 2007

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    Very close to a "family" recipe...Very Authentic and delicious!!

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  • on February 11, 2007

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    This was my first attempt at Gumbo. My husband asked me to make it again even before he finished what was on his plate! It wasn't difficult - just time consuming. I actually put everything in the crockpot just before adding the chicken broth and let it cook on low all afternoon. I also added some shrimp. Terific recipe!

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  • on January 31, 2007

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    A new orleans native

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  • on January 01, 2007

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    Very popular at my house

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