Chicken and Smoked Sausage Gumbo

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Emeril's Football Party

Rated: 5 stars out of 5Rate itRead users' reviews (51)

RECIPE
COMMENTS & REVIEWS(51)

Cook Time:
3 hr 30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 3 hr 30 min
Total:: 3 hr 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder

Directions

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

Rustic Rub:

8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Duck and Andouille Sausage Gumbo

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 20

View all 20 Chicken Collections

Comments & Reviews

recipe Chicken and Smoked Sausage Gumbo
Blair Las Vegas, NV 11-17-2009
Flag

Rocking Gumbo!
Rated: 5 stars out of 5

I was born and raised in Lake Charles Lousinana and I have had a lot of Gumbo. Emeril has outdone himself again. I... wanted to mention that instead of just using regular paprika try smoked paprika it has a nice smokey ham flavor that adds to the meats. Also some cajun people add eggs. Usually when the Gumbo boils they add raw egg to the middle of the boil spot. They say it soaks up some roux and the eggs are impacted with flavor. The egg can also serve as a filler if you don't have enough meat. This is totally optional. Try it! I top mine with green onion and crisped bacon (bacon drippings used for roux instead of cooking oil alone.) over hot rice. MMMMMmmm Blair NorrisRead more
recipe Chicken and Smoked Sausage Gumbo
Michele Stockbridge, GA 10-15-2009
Flag

FAB-U-LOUS
Rated: 5 stars out of 5

I love gumbo and always wanted to know how to make it. I followed this recipe to the letter and OMG it turned out great. I... will make this over and over again, very simple and taste great. Read more
recipe Chicken and Smoked Sausage Gumbo
Maureen Arlington, VA 10-03-2009
Flag

Soooo Good!
Rated: 5 stars out of 5

My boyfriend made this last night and it was wonderful. He added a can of diced tomatoes and some black beans, and it really... made the dish. Fantastic recipe!Read more
recipe Chicken and Smoked Sausage Gumbo
Autumn Houston, TX 09-22-2009
Flag

Everybody loves me!
Rated: 5 stars out of 5

After i took this to my sister's house to eat the night before Thanksgiving, I became a favorite houseguest! I follow the... recipe to a T, and love it! After it has cooked for a while, I use a ladle to scoop out the excess oil floating ont he top. If you do it carefully, then you can actually get more than a full cup back out of it! While that looks gross and unappetizing, it is necessary to get that amazing flavor out of the roux. Now, my whole family is always calling me about my gumbo recipe, or offering to pay me if I wll make them a batch for an upcoming event. The only thing I do differently is to leave in the bay leaves while serving. It is a tradition in our family that whoever finds the bayleaf in their gumbo will be the next to provide an heir. I make this every 2 weeks in the winter months, and sometimes even in the summer I can't resist making it even though my house gets hotter than hades! It is so worth it.Read more
recipe Chicken and Smoked Sausage Gumbo
STEPHANIE Memphis, TN 09-19-2009
Flag

Count on Emeril
Rated: 5 stars out of 5

I tried another recipe for gumbo that was terrible and then made this one. It is great. It takes a little effort to make... the roux, but it makes a large amount. I also added some shrimp and okra, just because I like it that way. Toasted bread and hot sauce is all you need.Read more
recipe Chicken and Smoked Sausage Gumbo
Karl Lexington, KY 06-06-2009
Flag

Yousa!
Rated: 5 stars out of 5

Made this today - like most others, dashied it up w/ a little bit of this and a little bit of that. Stayed true to the... recipe - for the most part - and OMG - freakin' awesome! Can't wait to Lay Down the Law at work on Monday (flavors settle in later - YES!). :D Hittin' 'em up with some bagette fun too. It's all good. :D You go E man!Read more