Chicken and Smoked Sausage Gumbo with White Rice

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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!

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It was ok.

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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.

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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...

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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.

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From Pennsylvania never heard of file. But other wise very good.

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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!!

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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.

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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.

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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!