Chicken and Smoked Sausage Gumbo

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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.

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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.

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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.

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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!

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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!

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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.

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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.

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I have tried so many recipes for gumbo, but my husband doesn't eat fish, so this sounded great for us. I have never before gotten such a wonderful taste out of a recipe. I couldn't get the file powder, but it was just fine without. I did add okra because I love it so much. The taste was so authentic, I'm making it tonight for the 4th time in 2 months! DELICIOUS!

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Faaaaaantastic recipe. I boiled the chicken separately and then used the water for the soup and rice later. It was easier to skim off the fat. I then deboned the chicken and added it to the soup. Everybody loved it. We used to eat this in southeast Texas but I needed to be reminded of the seasonings that go into gumbo.

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I added a bit of white wine . Overall was very good. Very rich dish.