Chicken and Smoked Sausage Gumbo

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FABULOUS!! I'm a lousy cook and can't believe I made something that tasted so out-of-this-world! Rarely am I even happy with the dishes I serve, let alone, thrilled and proud of them. The only change I made, was I added okra to it. This is a sure winner!

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It's a really good gumbo, I don't use his seasoning. I just use a cajun mix, with file powder added in...Also I was having issues with the roux seperating out for me so I modified it to use a 1/2 cup of oil and 1 cup of flour. That seemed to fix the problem for me.

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Great consistency and flavor, a nice brown gumbo. When it comes to the chicken step, MAKE SURE you only add ONE TEASPOON of the seasoning... let's just say that we got over excited and forgot to reference the recipe and dumped a half cup of that seasoning in with the chicken :(

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My family loves gumbo. I found this recipe years ago and it's a keeper. It is also the thing I bring to my friend's annual Mardi Gras party. (They're lined up waiting for me to come in the door with it. Since it is a time investment to make, I now double the recipe every time I make it.
Great flavors and better than most restaurants. This recipe and the gumbo from Ralph Brennan's Jazz Kitchen is the standard all gumbo recipes are compared to. (That's only because there are no Emeril restaurants near where I live.
Occasionally I will have a slight separating of oil on the top. I'll have to try the suggestion of adding some chicken broth from the previous poster to see if that helps.

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This gumbo drives me crazy. The recipe is perfect...I just have issues. I have made this about ten times. Sometimes, I nail it and sometimes it's an oily burnt mess. So when it goes wrong it seems to be because I didn't use a Dutch oven pot and didn't skim the oil off the top. As soon as the roux is chocolate brown (sometimes this takes less than 20 min and sometimes it takes more than 25 min remove it from the heat and add the veggies. Once it's cooled for a minute and the veggies are all mixed in, put it back on the heat and continue following the recipe. This is just to be extra sure the roux doesn't burn. Also, if the oil is separating after I've skimmed as much as I think I can, I have added chicken broth and this seems to stop the separating. This gumbo is one of my favorite dishes when I do it correctly.

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great, hearty recipe! i do cook the chicken in the oven first, it cuts down on the fat in the gumbo. this recipe is easy to make and a crowd pleaser!

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Good recipe! I learned to appreciate good gumbo when living in Louisiana for 6 years. This gumbo recipe is authentic. I will make this gumbo again. One change is I made the roux in the oven @350 F, stirring occasionally. After 90 minutes, the roux was a nice chocolate brown with little effort. Better yet, I was able drain 4 oz of oil off the roux making the gumbo less greasy.

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This has AMAZING flavor!!! I have made it several times and EVERYONE has loved it!
It works with the boneless chicken, but is even better with a shredded, store-bought roasted chicken.

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Delicious! I'm not much of a cook so, I was nervous about making this dish. I had both my mother and mother inlaw coming over for Christmas dinner so the pressure was on to do something spectacular. I thought to myself, "What could be better than a recipe from Emeril?" I was right. The dinner was wonderful. It passed the mother and mother inlaw test as well as the picky eater test given by my children. The explosion of flavor was fabulous. The only problem I had with making the dish was in making the roux. The recipe called for a cast iron pot but I don't have one. So, I started out using a nonstick aluminum pot which was taking forever to turn the roux brown. I switched to a stainless steel stock pot. The stock pot worked much better at browning than the non stick pot; however, I will be purchasing a cast iron pot in the near future. Despite that tiny hurtle, the dish was perfect!Thanks Emeril. I feel like a real chef. I can't wait to try another one of your recipes.

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This is one of the best gumbo recipes around. You can't make better gumbo than this, short of going to Louisiana