Chicken and Smoked Sausage Gumbo

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I must admit that the only reason I used this recipe was because a good friend from New Orleans gave me a recipe that was very similar but he did not have an exact measurement on the ingredients. After I cut up my chicken and trimmed all the fat off, I boiled the bones and fat with some celery, onions, garlic and salt and pepper, drained all the liquid thru a strainer and made my own chicken stock. Much more yummy but takes an extra hour. Also, I browned the chicken with olive oil and kept using the same pan to brown my sausage and kilbasa. Just an awesome!! Thanks for the exact measurements. For the seasoning I used Tony Chachere's original gumbo seasoning.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So good, but super spicy! I would tone down the cayenne pepper next time. Also, you don't need to make even a quarter of the rub. I had a ton left over.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Use Better than Bouillon paste. It gives a richer & more natural flavor than ordinary bouillon cubes or granules. Add heated chicken stock 2 the veggie roux mix step & add slowly while stirring. I dumped mine & it separated. Stirred forever 2 incorporate. I did 4 C stock, will do whole 6 next time. Rustic Rub, didn't follow the recipe just threw a medley of the ingredients 2gether. I didn't have fat 2 skim off, used venison sausage & boneless chicken breasts. I got 8-9 srvgs out of it. Depends on how u like ur gumbo, hearty or not. Instead of cayenne I used a pepper on hand that said 40,000 heat units. I put a 1/4 t as indicated & my batch had a serious kick. 2 much heat for me. Watch the salt. Taste as you go. Should’ve done that vs being OCD about following the recipe. Don't like okra. I KNOW, hush. : Kept the file' on the side w/the green onions so my guests could add to their bowl to taste. I will definitely make this again. Takes a long time, but it's a labor of love.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have never reviewed a recipe before, but felt I just had to for this one. I am very picky and cook a lot. This recipe was just awesome! Thank you! (I cooked the roux for 30 minutes and it never became "chocolate" colored, and didn't have file powder---Still, it was great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yumm! I absolutely loved this dish! I added shrimp to the recipe towards the end, I also used beef stock instead of the chicken stock. The roux took a little time to make! In order for the roux to become the chocolate color it's going to take a little arm work and patience. My family loved this recipe and I will definitely make it again. Thanks Emeril!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is really good. I used brown rice and also added shrimp the last few minutes of cooking. Next time I will add some okra. It takes a bit of time to cook, but for a fall or winter day, it's always lovely to have a pot of something simmering.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was awesome! I couldn't get my rue to a dark color. It's harder when you don't have a gas stove. I can't wait to get one. The flavor and texture was there. I didn't feel like making any rustic rub..so I just used Essence. I also served it with brown rice. Everyone loved this. It's a saved recipe for our family.