Chicken and Smoked Sausage Gumbo with White Rice

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Mastering the roux is the hardest step in the gumbo process. This is recipe is a keeper! (To a previous post--This recipe is a gumbo even though it did not call for okra. The file' powder is a substitute for okra when okra is not in season

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This is as good as the best gumbo I've had in any restaurant. The only change I will make next time I make it is to reduce the amount of chicken. I like mine a little saucier. I am planning on serving this at our next gourmet club dinner - it is delicious!

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I was initially scared of this recipe because of the roux; but, tackled it in my new enamel & cast iron baker. It was terrific! I cooked it longer than called for (because of my schedule. I cut out the salt; doubled the sausage; and, added chopped tomatoes, shrimp and okra near the end. For my first try with a roux, it was very, very good. Thanks, Emeril!

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This is a fantastic recipe. As always, Emeril brings the authenticity & the flavor that I love in my food. Excellent!

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Been awhile since I have made gumbo and had lost my Grandma's recipe. Found your's and spent a rainy Saturday (ALL DAY cooking this one. Wow....Grandma would say it was hers. Office loved it. I doubled the recipe and had a bit of a problem with the roux after I added the peppers, onions and celery, too thick, but recovered w/chicken stock. Added more chicken and Andoulli sauage, but it was AWESOME. I'll use forever.

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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 have RA, and 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.

To Pamela who thinks Gumbo needs okra to be Gumbo. The word gumbo also comes from the Choctaw word kombo, meaning sassafrass. It is thought that sassafrass was used in a gumbo way before okra, as a thickener. I am sure the debate on which to use will go on forever, and there is also those that only use the roux to thicken the gumbo. The first gumbo's did not have a roux, but most people would not think of making it without one.

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Great recipe. First time to make gumbo. Had a little trouble with the roux but eventually it came out great. Will definatly keep this one.

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By definition Gumbo means okra. Why is one of the fundamental ingredients of this gumbo recipe left out?

This may be a terrific recipe but it is not "gumbo" ---

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First time I ever made gumbo. It was time consuming, but well worth it. It's awesome!! Execellent with French bread. Will definately make it again!!

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This was my first attempt. I followed the show with a remote in hand to
rewind when I couldn't keep up. That's how inexperienced I am, yet this
turned out abousoulty delicious. The Andouille and Chicken, what a combo!!
Please run this show again. Viva Orleans.