Chicken and Smoked Sausage Gumbo with White Rice

Total Time:
4 hr
Prep:
30 min
Cook:
3 hr 30 min

Yield:
6 to 7 cups, 6 to 8 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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
I had never made a roux before, let alone a gumbo. This isn't the best recipe for complete newbies like me to try their first time, because I definitely burned the roux, but kept carrying on because I wasn't positive I had burned it. Anyway, I know what to do next time. It was still pretty tasty despite the fact that it was more...blackish than dark chocolatey brown. Note that the roux might not take 20-25 minutes. I was only at 8 minutes when I realized mine might be too dark. item not reviewed by moderator and published
It's more than tasty, it's fabulous, however, I hate making a brown roux. I shake in my boots every time. When it's perfect it's perfect and the flavor it imparts is delicious. item not reviewed by moderator and published
I'm in love with gumbo after visiting NOLA, and this gumbo was out of this world! I am not from the south, and southern cooking is completely foreign to me. I consider myself a good cook, but I never heard of making a roux with OIL (I've made them many times but only with butter), so I was fascinated and a little weirded out by using oil I admit. The next wonderment was cooking a roux until it's brown, wait...what? Brown? But I followed the recipe faithfully and now I understand what cooking that roux till it's brown does for the flavor. WOW! Wow wow wow! If everyone in the world could get together and eat this gumbo, there would be no more war, only peace, love and gumbo! item not reviewed by moderator and published
Made this for our Super Bowl party. It was a BIG hit on a cold day! This is a keeper for sure. BAM! item not reviewed by moderator and published
Made the recipe as above with the exception of the rue which I made in the oven per Alton Brown's recipe. Everyone loved the gumbo including some picky eaters. Will make again! item not reviewed by moderator and published
I've made this several times, it comes out perfect, so easy and delicious. I've made some time saving shortcuts. I use frozen okra to add some thickness, I use a rotisserie chicken, shredded, and frozen chopped onions. Rave reviews every time! item not reviewed by moderator and published
So far so good! I added okra and shrimp and it looks and smells divine! The broth tastes amazing and it's not even complete. This will be my gumbo "go to" recipe. item not reviewed by moderator and published
This was my first time making Gumbo and I have to tell you it was amazing. I cheated and used two rotisserie chickens. I also added two different types of sausage and right befe serving added in shrimp. I made the roux from scratch but will never do that again...that took forever. I will use roux in a jar. This was a great hit and I will absolutely make this over and over. Someone offered to pay me to make them a batch of this. item not reviewed by moderator and published
Absolutely delicious and VERY EASY to follow! item not reviewed by moderator and published
I made this yesterday and everyone raved over it. I personally thought that it was excellent. The only change I made to it was to substitute 2 cups of chopped okra for the file powder. A tip for those unfamiliar with roux; watch the heat and do not leave the pot unattended. It will burn very quickly if not constantly stirred. You may find that it does not take 20-25 minutes to reach a proper "chocolate" color. I believe that next time I will reduce the chicken stock by one cup and add a couple of minced garlic cloves. This is a WINNER! item not reviewed by moderator and published
My seven year old loved it which was a score for mom I also added okra, shrimp and substituted the chicken for smoked turkey and chopped a few tomatoes in there and it was perfect my husband had to hearty bowls. Thanks food network another successful meal. item not reviewed by moderator and published
This is my first time making homemade Gumbo and my two, wife and son, toughest critics love it. I will say, I prayed a lot while I was making the roux. item not reviewed by moderator and published
My fiance loved this. It smelled heavenly while it was cooking, our mouths kept watering! He even woke up the next morning and had more for breakfast. I made this without the file powder. The roux is really the key, as other posters have said. Don't be afraid to use a good strong medium heat, and make sure you let it brown. This really adds to the flavor. I also added more Essense than he states. There is a lot of meat in this, which is great, but I might try and bulk it up next time by adding some okra. item not reviewed by moderator and published
Made this for a group of friends. They are all foodies so the pressure was on. This turned out mind blowing good. Everyone was texting the next day about the amazing gumbo. I made it the day ahead so all I had to do the day of was let it simmer and I added some shrimp. I'll make this again for sure! item not reviewed by moderator and published
This gumbo was the most flavorful gumbo that I ever had. I had a little problem with the rue as it was a glob when I mixed the 1/2 cup oil and the 1 cup of flour. I immediately went into panic and started slowly adding part of the chicken broth that the recipe asked for and a little water to get the consistency to something like icing. Luckily it turned out great. I used quite a bit more of Emeril's Essence on the chicken and it turned up the Gumbo by at least 2 notches. Thanks Emeril. Your dishes are always welcome in my kitchen. item not reviewed by moderator and published
Recently my husband and I traveled to New Orleans where we dined at Emeril's. We ordered the Gumbo and LOVED it! After being inspired by the flavors of this cajun dish, decided I had to make it! I have to say it was EXCELLENT! Don't be deceived by the length of time it takes to make this recipe.... It's actually very easy, and well worth the time! I recommend doing the prep work the day before. I also did not use the File Powder and you would never know it was missing. This is such a FABULOUS dish!!!!! I will definitely add this one to the rotation! Was it as good as Emeril's? Lets just say there were no leftovers. Thank you Emeril!!!!! item not reviewed by moderator and published
M family loved it (even the little one that said E<a href="http://www">www.#60;/a> Gumbo, I don't eat that! I doubled the recipe to have leftovers. The roux took some time and effort but I achieved the chocolate color. I had never been patient enough to make it before. This Gumbo is so filling. I added shrimp (on the side when dishing up the Gumbo. I love to cook and get a huge amount of satisfaction seeing everyone enjoy a meal that I have prepared. item not reviewed by moderator and published
EXCELLENT! I've never even had gumbo before, but my husband loves it and I was up for the challenge. I didn't have file, but it was wonderful. We both loved, loved, loved this recipe... thank you Emeril! item not reviewed by moderator and published
This is a keeper! I didn't have any file on hand so I skipped it. For those who don't know what it is it's ground sassafras leaves. It is used as a thickener and for flavoring-sometimes at the end of cooking and sometimes it is added as a condiment at the dinner table. The leaves are used in soups and stews and if you pull up a sassafras plant in the wild you will discover that it's roots smell like root beer. It is where natural root beer flavoring comes from. Zatarain's makes the brand I am familiar with and if you can't find it locally then you can find it online. I didn't use it tonight and my gumbo still tastes delicious. The roux is the key. I used canola oil and 10 being the highest setting and 1 being the lowest I used a temp setting of 4 on my stove top to prepare my roux and it came out perfect. Truly authentic flavor and I know because I was raised in Louisiana! item not reviewed by moderator and published
It was ok. item not reviewed by moderator and published
After years of cooking, finally made gumbo. Wonderful recipe - only change was using boned thighs, which made shredding the cooked meat a snap. Will feed our family of six two times over. item not reviewed by moderator and published
I messed up and added the green onions and file powder at the same time as the other seasonings - but it was still GREAT! We're not pork eaters, so I used smoked turkey sausage, and I added shrimp at the very end of cooking....this had great flavor. I made brown rice instead of white - I haven't eaten white rice in years... item not reviewed by moderator and published
Followed this recipe exactly my first time making Gumbo, and I'll do it again. It's fantastic - and even better the second or third day. Just DON'T skip the hot sauce when serving. It really adds to the flavor and experience. I'd recommend at least a tablespoon per bowl when you serve it. I used Franks Red Hot. For anyone looking for Gumbo File, check the spices section of your grocery store - usually around the cajun/creole seasonings. Spice Islands makes one - but it's expensive compared to the Tony Chachere's or Zatarains variety. item not reviewed by moderator and published
From Pennsylvania never heard of file. But other wise very good. item not reviewed by moderator and published
This recipe was wonderful. We used a down home type of sausage and my whole family ate it up!! Even my very picky 4 & 5 year olds!! item not reviewed by moderator and published
This gumbo turned out delicious!! I used canola oil first, not thinking about the smoke point and burned my roux, so I started over with veggie oil and got the chocolate roux going good. I had chicken breast handy, co I used those cut into chunks and kinda shredded up. I also threw in some precooked shrimp from the deli. I did not have file and don't even know where to hunt it down around here, I'll have to look into that. Great dish though, making the roux is a pain, but it added sooo much flavor. My hubs loved it! And the scallions on top really add to the dish. I used easy micro jasmine rice from Trader Joe's. item not reviewed by moderator and published
amazing gumbo. the roux took a long time because I didn't want to ruin it. this is the darkest roux I've ever made and it is worth the time and effort. wanted to just dive right into it,it was so beautiful. used chicken breast, added shrimp and okra. used the file'...what's gumbo without file'. could taste the richness of the roux in every bite. LOVED this. item not reviewed by moderator and published
This recipe is delicious. Everyone loved it! The kitchen smelled like Louisiana. The only problem I had was keeping everyone out of the pot before it was ready to serve! Great one! item not reviewed by moderator and published
This recipe is awesome! This is one of the best recipes I have ever tried. Thank you, Emeril!!! item not reviewed by moderator and published
AWESOME! I had a hard time finding a gumbo recipe that I wanted to try. Because this recipe received such high rating I used the recipes with some changes. I made this dish with a twist! My family is big seafood lovers so the dish was made up of mostly seafood. I wanted a smashin Gumbo for a special occasion! So I had many substitutions … Used Lobster in place of the chicken…added some crab meat okra and shrimp towards the end and adhere to the advice and used Emeril's ESSENCE Creole seasoning… Because I wasn’t using the chicken.. I made the roué from scratch. I’m a southern cook and roué to me is another word for gray, which I had no problem making. I used the oil from the sausage that I fried, added the flour with onions. Once roué had browned to my consistency I added my liquids (chicken stock. Very tasty! item not reviewed by moderator and published
I had to deviate because my son kept rushing me. My daughter met me at the back door so I figured she must have known something I didn't. I cooked the chicken longer, but it was oh so tender. Something to do again. I just wish my girls would cook! item not reviewed by moderator and published
I have had gumbo on my mind so I decided to push up my sleeves and make it myself. I suppose I should have started with an easier recipe but I really preferred to have the real thing. It was worth all of the time and effort. The roux took 20-whole-minutes of constant whisking. Wow! Rather than making my own Essence, I cheated and bought Emeril's Bayou Blast seasoning. It worked perfectly fine. I even tossed in 1 1/2 cups of frozen okra. I didn't use the file powder since the market didn't carry it -didn't need it. On the side I prepared seasoned rice and black-eyed peas. Seemed authentic to me and the family loved it! Thanks Emeril!! item not reviewed by moderator and published
We really enjoyed this recipe. I will definitely make it again. Like everyone else, I had trouble getting the roux to brown. I used hot chorizo, diced, and added a 14 oz can of petite diced tomatoes (strained. item not reviewed by moderator and published
So this was the first time I've ever made Gumbo and didn't realize how much time it would take to make it, but very much worth it. My boyfriend loved it and couldn't stop talking about it.I followed the recipe exactly, and the roux took longer than 20 minutes as someone else commented on. This will go in the recipe collection for sure. item not reviewed by moderator and published
This recipe is a winner! My husband and I love Gumbo but we often find the ones sold in restaurants too salty, oily, or expensive. I really wanted to cook this dish right at home and I found this recipe and boy was I glad. I cooked it for the first time yesterday and my husband and two kids LOVED it! I didn't do any tweaking and it came out perfectly tasty. It wasn't too salty or spicy. My son who hated vegetables didn't even pick out the celery, onion, and pepper. I will be making this dish over and over again. Thank you Emeril for such a great recipe! item not reviewed by moderator and published
Very good! I prepped everything before hand! I also used boneless skinless breast so I didn't have to cook it for the full last 1 1/2 hours. I think next time i will do the same but add shrimp and definitely kick the heat up a little more! I like heat. I also had an issue with the roux ratio so I did 1 to 1....AND stir until the color of chocolate...(exactly 25 minutes but so worth it! Am so putting this on my must make regularly list! Thanks Emeril this and your jumbalaya is the bomb! item not reviewed by moderator and published
Wear shoes while stirring the roux! I learned my lesson the hard way. This is one of the best gumbo recipes I have ever had, hands down! item not reviewed by moderator and published
Made this over Labor Day weekend for my family and it was a big hit! Get ready to work out your arm muscles while making the roux. Whew! 20 mins of stirring, but well worth it. Great recipe. Thanks Emeril. item not reviewed by moderator and published
This was a delicious recipe! I was pretty intimidated at the start, but like another reviewer said, if you prep and chop before you start, it is much easier. The roux was pretty easy for me, my dad is a chef, so I am familiar with them. I called him to double check it was right, just to be sure! : I loved this recipe and so did my 9 month old daughter! She ate the chicken and rice like it was going out of style! :D item not reviewed by moderator and published
easy to follow and delicious item not reviewed by moderator and published
Wow!!!! A new favorite for my family! I like how easy this was to make. I love Emerils recipes but this was exceptional! I followed the directions the first time I made it. Then the second time I got a bit curious and tried it with fresh NOT smoked Kielbasa....wow what a difference. I think it was MUCH better. I got the fresh kielbasa from the butcher and the taste it lended the dish was amazing. My family has asked for the dish several times since I first made it about 4 weeks ago. item not reviewed by moderator and published
Delicious gumbo , even though i didn't let it cook that long , my total time for this was about 1.5 hours . Used boneless and skinless chicken thighs and andouille sausage , i cranked up the cayenne pepper about 1 tbsp. we love the heat ! Everyone loves it , even my 7 years old likes it too . Thanks for yummy recipe ! item not reviewed by moderator and published
I have never made gumbo before and I was a little intimidated, but I truly enjoyed making this dish. It was easy if you chopped and prepped before you began cooking. My mother in law and my husband(from New Orleansliked it as well. I cooked the meal early Saturday and it was gone by Monday at lunchtime. Make sure to not burn the roux and scrape the good bits from the bottom of the pot. We added shrimp which made it even better. item not reviewed by moderator and published
I was very impressed with this recipe. I honestly didn't think I could be up to Emeril's class in making it, but I did it. Granted it took longer to cook than some of the recipes I saw, it worked and I say thank you. I made it with no skin on the thighs so I really didn't have to worry about the fat. I will make it again and even try it on my "Southern" friends. item not reviewed by moderator and published
I love this recipe! Growing up in Louisiana, we ate a lot of gumbo. Since moving to CO, I have done a pretty good job of making this for family and friends, and they love it. Rouxs are not hard... you just need to take your time and practice. It's kind of funny though, growing up I remember my grandmothers gumbo being thin, almost soup like. Between you and me, this one with its thicker base is much better :, but please don't tell her that. item not reviewed by moderator and published
An incredible dish, with the complexity of flavor (from the roux necessary to impress me and my wife. She is already asking when I'll be making this again. One addition we made was to add a bag of frozen okra. This dish reminded us both of the gumbo we've had in NOLA. Thanks Emeril! item not reviewed by moderator and published
I have never made a gumbo before and was a little intimidated about making the brown roux as i have never done that but it was well worth the time! This is a fabulous dish and i would recommend everyone make this at least once! Thank you for the recipe!!!!! item not reviewed by moderator and published
I would give this 10 stars if I could. Amazingly good! This was my first attempt at making Gumbo and even though the ingredient list is long and their are several steps in making this, it was very easy. My husband comes from a Creole family where no one makes better Gumbo than "Mom". When he tasted it, he said this was just as good. I increased the Cayenne to 1/2 tsp for more kick, and I did not use the File Powder. Even my picky eaters loved it, veggies and all! Everyone who's tasted it want's the recipe. item not reviewed by moderator and published
Terrific! Cooked it an hour less than the recipe called for and it still turned out fabulous! item not reviewed by moderator and published
I made 2 pots of gumbo for a dinner party a couple of weeks ago and everyone loved it. I made one with chicken,smoked sausage and shrimp and one with roasted turkey breast and smoked sausage. I used a rotisserie chicken from Sam's and a bone in roasted turkey breast from HEB. Everyone loved it! I made another pot a couple of days ago and everyone loved it. When my sister asked her family what they wanted for New Year's Eve, my nephew said gumbo. Needless to say I'm making another pot today before I go back home tomorrow. item not reviewed by moderator and published
absolutely wonderful item not reviewed by moderator and published
This recipe is absolutely the bomb! It is awesome. The key to a rich broth is to cook your roux low and slow and get it all the way to the chocolate color. Followed this recipe exactly and got rave reviews! Thanks Emeril! item not reviewed by moderator and published
Amazing flavor, amateur cooks might struggle with it but the food is very worth it. A must for anyone who is familiar with or wants to become familiar with Creole. Thanks Emeril! item not reviewed by moderator and published
added some shrimp. Tasted great. item not reviewed by moderator and published
I've made this gumbo a few times and everyone has really liked it so far. I add an extra cup of celery, cut the chicken stock back a bit, use chicken leg quarters instead of thighs, and cook the rice in my rice cooker instead of on the stovetop. I had to order file powder online, couldn't find any locally. Really, the only challenging part of this recipe is the roux, but after watching SEVERAL youtube videos and making it myself a few times I've gotten the hang of it. You want enough heat to cook the roux quickly but you definitely don't want to burn it. The hotter you cook it, the more vigorously you will have to stir it. Also, I've found that if I cook the roux to a light, milk-chocolate color and then remove the pot from the heat for about 5 minutes and let it sit then the roux will continue to darken on its own and get to that dark-chocolate color that really makes a gumbo flavorful. Great recipe that is easily tweaked to your personal taste, thanks Emeril! item not reviewed by moderator and published
This turned out to be a great bunch of gumbo! I forgot how strong dark roux base is - I had to refrigerate most of it overnight - and I started adding to it... First some more pepper. Then a sweetening agent. Then some okra. As I said - It turned out to be a definite winner. Careful with that roux. --K item not reviewed by moderator and published
Great recipe! Make sure you add the File Powder as it makes a huge difference! The File Powder gives it that special something. My first try at gumbo and it turned out great! item not reviewed by moderator and published
My Dad's side of the family is originally from New Orelans, LA...and this brought me back to those visits with family. I have an excellent gumbo recipe of my great Aunt, however...it was misplaced...so went with Emeril's. I was so glad I did! The richness and flavor is outstanding...and extremely good. It is somewhat time comsuming, but a good gumbo takes time. This is delicious and will make again. item not reviewed by moderator and published
Delicious! A taste of New Orleans food completed. The smells and flavors of this dish take me back home to NOLA. Thank you Emeril. item not reviewed by moderator and published
I was very happy with the results of this recipe. Yes I did get tired of stirring for 20 minutes, but it was well worthy it. The flavor was very rich and hearty. My entire family was so pleased that we are dumping our old recipe that we've been using for the past 15 years and using this one instead. item not reviewed by moderator and published
So super delicious and worth the time to make. I can hardly ever find filé powder in my area, so I toss in a bag of frozen okra for the last ten minutes. It thickens it up like filé, and it really adds to the gumbo. And don't worry, the okra isn't slimy. It freezes well too. One of the few leftovers I will eat. item not reviewed by moderator and published
Very tasty and pretty easy to prepare. I never did achieve a "chocolate" coloring for my roux; however, the finished gumbo still had a wonderful color to it. This is a delicious dish that I will serve again and again. Thanks, Emeril. item not reviewed by moderator and published
Excellent, wouldn't change a thing with the recipe. It was a hit with the family and my first time making gumbo! item not reviewed by moderator and published
This is a good, basic recipe - the roux combo is off, though, making the gumbo really thick! I gave it a shot, though, and it was fine. Next time we'll do a more traditional 1-to-1 ratio for the oil and flour. Recommended! item not reviewed by moderator and published
My family and I love this receipe! I make it every Christmas. However today is my son's 20th birthday and guess what he requested! I add shrimp, crawfish, and blue crab. What a hit! Way to go Emeril! item not reviewed by moderator and published
Excellent. Did not change a thing except that I used brown rice. This is very, very good. Don't skip the file unless you really can't find it, it helps thicken this up nicely. item not reviewed by moderator and published
great gumbo as expected.... item not reviewed by moderator and published
I grew up on eating cajun food. My grandfather and all his family are from Louisiana. This is exactly as I remember my grandmother making for us when I was a child. Exceptional, authentic creole cuisine. Thank you, Emeril. item not reviewed by moderator and published
Absolutely fabulous! Emeril you hit the name on the head with this recipe! My entire family loved it! I did everything exactly as you stated except i couldn't find the file powder. It was sooooo yummy I don't believe anyone missed it. I will most definitely make this again and a again. To every reading this review anything with Emerl's Bayou Blast is Yummy!!!!! Trust me! Thanks, Emeril! ;-) item not reviewed by moderator and published
Awesome. Easy. Couldn't find File powder at the time so I used frozen & chopped okra - it was a little slimy. Added uncooked shrimp at the end in a colander cooked for 3 minutes and shocked in ice water to stop cooking. Once cooled, I added it back to the gumbo and enjoyed. For the rice, I melted the butter and added the rice and cooked for about 2-3 minutes until the rice was coated then added the water & cooked as per instructions. item not reviewed by moderator and published
Incredible item not reviewed by moderator and published
This recipe is wonderful. I use chicken breasts because I don't like dark meat, but no modifications are needed (this is coming from someone who NEVER follows a recipe exactly). item not reviewed by moderator and published
My family and I love this gumbo recipe! Have made it 3 times and its just wonderful. My mother in law makes a chicken gumbo that I love and this one is a more flavorful version than her's, I am hooked. item not reviewed by moderator and published
I picked this recipe because EMERIL rules. His recipes can be modified to one's own taste. This I made exactly as he directs in the recipe............YUMMY!!!!! item not reviewed by moderator and published
Have made this recipe a number of times my husband always asked for it. Great flavor and taste. Takes a while to make but well worth it. item not reviewed by moderator and published
A very good dish. I made some major changes though, because I didn't have everything on hand. I left out parsley, bay leaf, and file powder because I didn't have them; salt beause there is enough salt in Essence and smoked meat; subsituted yellow onion for green onion; used half kielbasa and half sweet Italian sausage and chicken legs instead of thighs; and added roasted chicken from the night before. Before browning the kielbasa I boiled it to remove some of the salt. For pretty presentation, I put the rice in a ramekin and invert it on the plate, then top with the gumbo. Shrimp also would have made a nice addition to this dish. item not reviewed by moderator and published
WoW! This is so delicious. The flavor is wonderful and I love the rice with it. Made as written and would not change anything. Takes half a day but on a freezing Minnesota day it's nice to be in the kitchen. item not reviewed by moderator and published
ABSOLUTELY DELICIOUS! We cut the cayenne pepper in half and had no gumbo file, so used frozen whole okra (and chopped up) instead. Will definitely make it again!! item not reviewed by moderator and published
This recipe was wonderful!! My husband could not put the spoon down!!! Thanks!! item not reviewed by moderator and published
This was wonderful! It's a bit complicated, but well worth the results. To make a healthier version I used 2 pounds of chicken thighs and 2 pounds of breasts (cut in half to match the size of the thighs for even cooking. I cut each slice of sausage in half or even quarters so there are more 'bites' of it. Edit on 1/9/11, I've made this yet again and suggest not shredding the chicken too much. small shredded chunks are better. I also added my favorite spice at the end, cumin! item not reviewed by moderator and published
This is the best gumbo! I make it any time I have a large group of guest coming over for dinner. It's always a hit. item not reviewed by moderator and published
Been making this for many years since I saw it in an old recipe book of Emeril's. I'm from New Orleans, if that means anything to you. It's a household tradition of ours to make turkey and sausage gumbo the day after Thanksgiving. Give it a shot. Just use turkey instead of the chicken. Disregard the people talking about okra. There are many different types of gumbo. This is a filé gumbo, which uses the filé powder as a thickener. item not reviewed by moderator and published
I love this recipe but how can you call this dish Gumbo when theres no okra in it? from what I understand gumbo means OKRA!!!! Duh item not reviewed by moderator and published
LOVED IT! Every minute was well worth it! item not reviewed by moderator and published
My husband has made this recipe at least 15 times. It is one of the most requested recipes by our guests. (They all call it Casey's gumbo now though.) We always make extra, because it freezes really well. We are getting ready to make it again for our pumpkin carving party. We do not alter the recipe at all. Even kids like it. It is as close to perfection in your mouth you will ever taste. I wish I could give it ten stars. item not reviewed by moderator and published
As a college student, we rarely eat good meals. However, i made this for my dinner group yesterday and they all loved it! i did add a little more flavoring (i.e. a whole head of garlic while it simmered and some thyme and also some white beans and canned tomatoes. I also like my gumbo a bit soupy so i added a bit more chicken stock. I used chicken breasts instead of thighs and cubed them but reduced the last stage of cooking to 1 hour so they wouldn't dry out. All in all a good recipe but I modified some things just because of my personal preference : Oh! I also added some shrimp on the last 10 mins of cooking! item not reviewed by moderator and published
Wow, this recipe made enough for my family and a little left to bring in for lunch. My office is so jealous, lol, and I offered them NONE. I messed up with the amount of vegetable oil in the beginning but fixed it in the end and added shrimp in the last few minutes of simmering. It was great, spicy just the way we like it. item not reviewed by moderator and published
This was a time consuming, but ultimately amazing recipe. The only thing I left out was the okra/powder. Not too easy to find in a Canadian grocery store! If you put in the effort on this one, the end result is totally worth it. item not reviewed by moderator and published
I have made this gumbo recipe many times and modified it just a little and it is always a crowd pleaser. I used pork/venison sausage and cut the file powder to 1 teaspoon. Comes out perfect! It is a little time consuming but oh so worth it! item not reviewed by moderator and published
I have tried a few gumbo recipes before but this one is the best I've ever made before. I finally got the roux down thanks to following this recipe which indicated to cook it for 20-25 min. until it is the color of chocolate. I used andouille sausage and both chicken thighs and chicken breast and it came out wonderfully! I think next time I'll add some shrimp. Thanks Emeril! This will be my regular recipe for 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
If it only took 8 minutes, that means you were cooking at too high a temperature. You really need to cook the roux long, low, and slow. item not reviewed by moderator and published
you can bake the roux in the oven. takes time but is easier. item not reviewed by moderator and published
Hi Jess. How did you cook the smoked turkey for this recipe? My husband doesn't eat red meat so your version sounds perfect. item not reviewed by moderator and published
The easiest way to get the 'good bits' from the bottom of the pan is to remove most of the roux, then add stock to the hot pan and stir over the heat until the 'good bits' are dissolved into the stock. Add this solution to the gumbo. item not reviewed by moderator and published

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Make It 5 Ways: Sausage