Chicken and Smoked Sausage Gumbo

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The roux took me quite a bit longer to brown up, but that's a roux for you! Patience is the key. I added more cayenne, and increased the chicken and sausage. It was fantastic. A little thicker than the one my Granny always made us, but still tastes authentic. The fantastic scents coming from my kitchen really brought me back to my childhood in her kitchen. Very good. I served it over rice, of course, and crab cakes on the side. Fantastic dinner!

And you absolutely CAN NOT leave out the File...that would be a HUGE sin!

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I am from new orleans and this Gumbo is truly awesome. I add shrimp and crabmeat. Just add a 3 more cups chicken stock. It is a nice thick gumbo. MMMMMMM

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In the last 6 weeks, i have made this gumbo 3 times. After about a week or so,the recipe starts calling my name to be made again. All my family loves it.
With the exception of doubling the rub, cayenne pepper and green onions, I followed the recipe to a Tee and it came out perfect every time..

This recipe is definately not for the quick fix cooks or the faint hearted. It takes a good 4 hours from start to finish. The first hour is the most demanding and the most important. One person says he left out the file powder....That is a sin. The flavor that file powder brings to this dish is a must. Anyway.......great recipe...A Bloody Mary raised in Emeril's honor!!

PS...Practice on the roux...the key ingrediant
20 minutes...slow constant stir...low heat, . I use a flat wooden spade sraping the bottom at all times....enameled cast iron dutch oven, produces the peanut butter brown you are looking for. This is making me hungry...guess what's on the menu tomorrow...<grin>

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I substituted crappie fillets for the chicken and was very, very happy!! Easy as pie to make, just like the master says, enjoy a beer or two while making the roux, make sure every thing else is prepared - and this is a snap! The house smelled wonderful during the process as well. Can't wait to substitute catfish or white bass instead of the chicken. The other thing I would do different is to try a turkey smoked sausage to cut down on the fat content. I raise a beer in toast to Emeril!!

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I was totally disappointed - felt as though I wasted alot of my time. I would highly recommend taking the advise of others and cook the sausage prior to adding it to the roux - if you dont the amount of fat floating on top might just ruin your appetite for the day! Overall it was just ok and edible. Thats really all I can say because I've never had gumbo and have nothing to compare it to.

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This is recipe is like the basics that I learned to make a good Gumbo. I followed the recipe. The only changes I made was I used chunks of 4 large boneless chicken breast halves instead of the chicken thighs. I did not have any chicken thighs in the freezer. To compansate for the chicken breast not getting dry I did reduce the final cooking time in half. To me the secret to a good chicken gumbo is getting a nice brown color on the chicken and sausage. I can only do that with a nice heavy cast iron pan and cooking in small batches. A good gumbo takes time. For me it took almost a hour before my roux was nice and dark like a old penny. I think the delay has something to do with my high altitude and the fact that my electric burner does not keep a constant heat. I am thinking of trying Alton Browns Good Eats version of making a roux in the oven at 350 for 1 1/2 hour (See Bowl o' Bayou on You Tube the next time I make gumbo. I hate stirring so long. The only other change I would make is I would add another package of spicy smoked sausage. I have sausage lovers in my house that won't leave any sausage in the pot for the rest of us.

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This is a great recipe - just be sure that you brown the sausage and drain it before additing to the gumbo.

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Just as it is, we add okra and shrimp

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simply amazing recipes... Add more of the chicken rub for great heat...

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My husband alway went out to eat Gumbo-notice the past tense! This was easy to follow and taste great.