Chicken and Smoked Sausage Gumbo

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Instead of starting with raw meat, I roasted the sausage in the oven until golden brown and I rubbed skinless chicken thighs with the rub and slow roasted until they caramelized on the outside. Not wanting to lose the flavor of the chicken, I deglazed the roasting pan and added to the roux. That made the roux suddenly get to the dark chocolate color that is so scary to attain. I made the roux in a saucier and added to the sweated vegetables (added okra, just because I bought it. Has EL said okra is not authentic?
By not cooking the chicken in the stew I avoided the need to skim fat. I do think when I serve this Sunday I will add picked dungeness crab. I like the seafood dimension in gumbo. This dirties more pots, but it came together so well.

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Saw all the great reviews & wondered, does it really only make 4 servings?!?

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This gumbo is the best. I made it for Thanksgiving and it was terrific. Emeril you are the bomb. I added crab leg meat to a small portion and WOW,WOW. I will be making this again.

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I made this and took it to work for Soup Thursdays.. what a hit!!!!! Everyone loved it. I was even told that it tasted better than the gumbo that one person had had in Louisiana. I will definitely make many times in the future.

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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 Norris

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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.

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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!

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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.

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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.

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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!