Chicken and Smoked Sausage Gumbo with White Rice

Total Time:
4 hr
30 min
3 hr 30 min

6 to 7 cups, 6 to 8 servings

  • 1 tablespoon plus 1/2 cup vegetable oil
  • 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
  • 4 pounds chicken thighs, skin removed
  • 1 tablespoon Essence or Creole seasoning, recipe follows
  • 1 cup all-purpose flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 3 bay leaves
  • 9 cups chicken stock or canned low-sodium chicken broth
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped parsley leaves
  • 1 tablespoon file powder
  • White Rice, recipe follows
  • Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

White Rice:

2 cups long-grain white rice

4 cups water, chicken stock, or canned low-sodium chicken broth

1 tablespoon unsalted butter

1 1/2 teaspoons salt

1 bay leaf

In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve.

Yield: 7 cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Inactive Prep Time: 5 minutes

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4.8 194
Making the roux can be time consuming, but so worth it!! Everyone always loves this dish!! item not reviewed by moderator and published
I made this tonight and it was way beyond my expectations. When i was in NOLA about a year back i ate at Gumbo Stop (which is supposed to be one of the best gumbo places in NOLA) and this was actually BETTER believe it or not.This will definitely be my go to gumbo recipe from now on. I made a few "minor" changes. I had a whole chicken so i used that instead of chicken thighs. Also I added a bag of frozen okra about 30 minutes before it was done. I can't explain in words how excellent it was. Just need to make sure you are careful making the roux and get it as dark as you can without burning it. item not reviewed by moderator and published
. Made this for dinner last night and it turned out pretty well. I did halved it because I was only making it for 2 people. There is still a lot left over. The rue did take the full 25 mins, it still was a bit milk chocolate looking rather then dark chocolate, but I didn't want it to burn. I live in Texas and was able to find "Gumbo File" in the bulk section at Central Market. The amount needed cost about 20 cents. I boiled a chicken breast first and shredded it. I used pre cooked Kiolbassa sausage - and put both meats in the pot at the same it. I wanted to cut down on the time and I don't think it was an issue. - After tasting I did have to add a bit more salt and spice to get it the way I wanted it. Over all would make it again for company, but a bit of a production for two on a Monday night. item not reviewed by moderator and published
My husband and I just got back from New Orleans and had gumbo at Mr. B's restaurant. It was amazing! So I've been craving gumbo and told my hubby we need to make it. Of course we had to try Emerils recipe and we are so glad we did!!! It was soooo good just like the one we had in NO!!! We cooked the roux on low for exactly 25 min Stirring the whole time. I was lucky enough to find the file powder in my local Stater Bros. It wasn't in the spice aisle but on an end cap with crab boil and fish fry seasonings. It is worth the extra effort to find it because it really makes the consistency of the gumbo spot on! 4 lbs of chicken might seem like a lot but It's not! I only used 2 lbs and I had quite a bit of left but no chicken. Will definetely make this again! Even the picky 14 year old loved it! item not reviewed by moderator and published
My husband is from Louisiana so he knows good gumbo. I have never made gumbo but he has been begging me to learn to make it for him so I tried Emeril's recipe. My husband was floored! He RAVES about this gumbo!! He said sometimes people don't get the file right but this one is spot on. I have made this several times and it turns out perfect every, single time! item not reviewed by moderator and published
4 1/2 hours and there is literally no flavor. Followed the recipe exactly, ended up with a weak, flavorless chicken soup. I cooked the roux to a dark brown, didn't burn it, simmered the sausage and chicken separately, blah. item not reviewed by moderator and published
I made this for the first time about a week ago and it was AMAZING! item not reviewed by moderator and published
i've made this several times now and it is always delish. i do however really cut down on the prep time by cutting out that hour where the dish simmers with only the sausage but not yet the chicken. i need to get meals on the table faster and i don't notice and significant reduction in flavor. it's also great with shrimp, just be careful not to over cook 'em. don't mind the time on the roux, just get it dark slowly, however long that takes for you. item not reviewed by moderator and published
This recipe rocks! Have been making it exactly as written for years, and it makes a spectacular gumbo every time. It's perfect for those who can't or don't eat seafood. Be patient with the roux: getting it that chocolate color takes time but makes adds so much richness. Great for a crowd, and it freezes beautifully. item not reviewed by moderator and published
This was a perfect hit at the house. Everyone loved it....I added king crab legs 20 min and cooked shrimp 5 min before it was done. I may have burnt the roux because there were little black pieces throughout the dish but I stirred the whole time as directed... It was still really good. I was proud since this was my first time making gumbo. item not reviewed by moderator and published
You have to have done something very wrong. Amazing, amazing recipe. Have been making it for years now for family occasions. item not reviewed by moderator and published
I can't imagine how this could have turned out flavorless. Did you add the Creole Seasoning/Bayou Blast? That combined with the bay leaves and sausage amounts to a very flavorful broth. item not reviewed by moderator and published
Next time try the Alligator tail and Frog Leg gumbo receipt and add mo' spice ;^P item not reviewed by moderator and published
I usually cook my gumbo the same way , except I brown the sausage and chicken in a separate skillet from the rue because the chicken and sausage sometimes stick to the bottom of the pot and bugs the heck out of me while I'm stirring my rue,( I don't notice any loss in flavor doing it this way.) I add the veggies. to the cooked rue, sweat for a couple minutes, add spices, stirring till it seizes up a bit and slowly add stock. Then I'll cook that down for about and hour and add the browned chicken and sausage for the last hour and a half and adjust seasoning. If you add seasoning before you cook it down and concentrate the flavors you may overseason . Just my two bit's, Thanks, JT item not reviewed by moderator and published

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Make It 5 Ways: Sausage