Chicken and Sausage Gumbo

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I have found the best way to make this is to brown your meat first. Make the roux using the fat from the meat as well as the oil and flour that the recipe calls for. Add your onions and celery to the roux as it browns. Add 64 oz chicken broth to the roux. Add all your meat back to the soup. Add 1 cup long grain rice to the soup. It will thicken as it cooks. Once the rice is done add enough water to loosen it up a bit. The flavors are much richer this way and the 20 cups of wather is totally unnecessary!!!

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What a waste of time. I have a wonderful gumbo recipe, but thought that since this had won in Louisiana I would give it a try. I followed my instincts and only added half the salt, so that wasn't an issue. It had no flavor (other than heat from the sausage and cayenne and was watery. If I try it again I will replace some of the water with chicken broth, use real garlic rather than powder (and more of it, use more onion, bell pepper and celery, use Cajun seasoning rather than cayenne, add some Louisiana hot sauce, use a few bay leaves and maybe some tomatoes and okra. Or I will just use a recipe that has all of that.

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The reviewers who said this recipe was salty and/or watery obviously didn't follow the recipe correctly. The key to a great gumbo is the roux. if you don't do that correctly than you won't get a good end result. I've made this recipe many times and I have gotten nothing but positive feedback every time.

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Although a time consuming recipe, the end result is delish! Even my kids ate it!

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Making the roux correctly is the key. Screaming hot oil...literally 5 min. Chocolate brown color before moving on to next step. Thickened up nicely. Spicy! Good recipe to mater gumbo basics. It's all about the roux!!!

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Awful. I typically read reviews before making anything, but I figured this won a gumbo contest so it must be good. Unfortunately I was wrong. As other reviewers have stated, it was very watery and very salty. A waste of time and money,

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Very simple and very tasty. Everyone loved it after I made it.

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Okay, this was HORRIBLE! It was way too watery and not enough seasoning variety. Was missing a Cajun spice mixture of something. Also extremely watery. I cut way back on the salt also. If I tried to make this again, which I doubt I would - I would use half the liquid using chicken stock instead of water and I would add a cajun seasoning mixture about 1 tablespoon.

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I liked the flavor, though I felt it was way to watery, I removed a few cups of water and added corn starch to try to thicken. I would recomend cutting the water at least by half

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This recipe was outstanding! I made it for Monday Night Football guys night and it was a massive hit! Not too salty at all, I followed the recipe exactly and it came out thick and full of amazing flavor. A touch of spice but nothing over powering, great taste, great consistency! This is a major keeper and I am glad I found it and tried it now that Fall has started because I am sure there will be many football games and cold nights that this dish will be made.
I didn't change anything and recommend you don't either. PLEASE use Kosher Salt instead of Table Salt. Time the roux properly, get it nice and dark brown in a cast iron skillet. Let it cook for 30 minutes in the water. Etc Etc, don't cut corners ... as I suspect others on here did. Your patience will be rewarded.