Chicken and Smoked Sausage Gumbo

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This is an easy recipe with a flavor that tastes like it came from an expert chef. Oh, that's right it did. Although this fantastic gumbo recipe came from probably the best chef in the world, even someone like me, inexperienced with no formal training, can make this chicken gumbo and love every minute of it. I was snowed in for 3 days and wanted to do some creative cooking. This not only was fun but the end result tasted great. One thing, do not turn your back on the initial steps for even a second. Once you start the process of making the roux never stop stirring and keep your concentration on the task at hand. Really fantastic! Thank you Emeril.

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If you are looking for an outstanding, authentic gumbo, this is the one. Very reasonable price wise to prepare and fool proof roux. The secret to the roux is to not leave the range for a single minute! Believe me, the result is worth 20 minutes of your time.
I did not have any file powder, so instead added okra, which completely broke down and thickened beautifully. I prepared the dish holding the chicken in reserve and simmered on my professional range for several hours, then added the reserved browned chicken (I used boneless chicken thighs a couple of hours before serving.
I prepared this for a dinner party for 8 serious foodies and the results were outstanding! My menu was rounded out with bread pudding for a classic finish. As a matter of fact, I am repeating this menu for a different group of friends tomorrow- and I don't usually repeat menus!

If I could, I would give this one 10 stars.

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Very time consuming (that darn dark roux but even as I stood over the stove I knew it would be worth it. I'm not from Louisiana but I have been there and I have had gumbo made by friends who are natives and this recipe was great! If your roux burned after you put in the veggies then the heat was probably up to high...I know I'm always tempted to turn up the flame just to get the roux done but it takes time and patience and will never let you down when you do it right.

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Made this for my son's French class. The class loved it and so did I.

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I've had a lot of gumbo in my life especially living most of my life in Houston where so many people from Louisiana have moved in the late 70's and this was the best! Many say to brown the sausage first and pour off the oil..I disagree! Most of the flavor is in the fat, that is why this recipe doesn't have you skim off the fat until AFTER the gumbo is cooking in the LAST stages. Any recipe that calls for draining off fat in the beginning doesn't understand African cooking. As an African-American with roots in the Barbados, the FAT is were it's at! Skim it off LAST. This recipe is perfect as is. I did double the chicken and the sausage since my husband likes more meat....oh, and the gumbo file is a must at the end!

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One of the most consistent dishes in my lineup. An absolutely great gumbo recipe. As others note, it's all in the roux. Premade roux just aren't as good, and there's no substitute for taking the time to start this gumbo off right - so keep the heat on medium, and KEEP STIRRING. Personally, I like to at least double the amount of rustic rub, and I still add a healthy shake of hot sauce to my bowl once I serve it. Other than that, I tend not to change a thing because I love this one as is.

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This is an excellent gumbo recipe...I have made it about 10 times, with some variation. (adding some okra, corn, and/or seafood The only caution is there is fine line between dark chocolate roux and starting over because you burnt it.

And there is no such thing as too much Rustic Rub. You can use that stuff to season just about anything.

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The best so far. I'm making it again and again. Didn't change a thing and my children and friends loved it!

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This is great, i love this recipe. For the people that was having problems with the roux it would be best if you would get the roux that is already made in your local store. That's exactly what i did and it came out great

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One of the best gumbos I've ever made. I usually make this twice a year and it always turns out great. I do change it up a bit and add shrimp to this recipe.