Chicken and Smoked Sausage Gumbo with White Rice

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This was a liitle time consuming but well worth it. I love the essence seasoning. This was my first time making gumbo, and it was a hit.

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This is quite possibly one of the best dishes I've ever eaten! I've never made gumbo before, and this recipe was user-friendly, easy, and delicious. All my guests went crazy over this meal. My husband said thie was the best thing he had EVER tasted. Wow!!!!! I've heard the secret to good gumbo is VERY dark roux, so I cooked this until it was a medium-chocolate color. This will become a staple with my family, I am sure!!!!!!! Thanks, Emeril!!

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Enjoyed the recipe. Pretty easy to make. The roux and simmering takes a bit of time but enjoyable. Will make again!

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I LOVED this recipe!!! U GO EMERILL!!!!!!!!!!!!!!! I dont even know what file is so i did skip that ingredient....but man, this was close to the best thing ever put in my mouth!!! It has just begun to get chilly at night and this was the PERFECT thing to warm up te tummies of my 4 children!!! Dont taste it until it is done,,, you wont get it until itis done lol....I tasted it as soon as I got everything in the pot and almost started crying...but after it cooked.....MAN it was sooooooooo good. I added 2 pounds of shrimp at the end and it was even better!! TRY THIS RECIPE

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This is good, spicy, confort food at its best. It is one of our family's favorites. I've never added any salt to the recipe (taking heed to some of the reviews and it has always been perfect. There is plenty of salt from the sausage and chicken stock, and I am by no means a low-sodium fanatic. I just tried it without the added salt and found that it doesn't need it. Would recommend this to anyone who loves to cook.

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Just made this today and cooking the rice now. This has great flavor! It was my first time making a roux, & I had doubts along the 25 minute way, but it worked out and seemed to be about the right color. I have seen darker, but didn't want to push it. I cooked it(stirring here and there the initial 1 1/2 hours with sausage, stirred again & let go 30 more minutes. Added chicken for 30 minutes & pulled everything out except sauce. Still seemed to lack something,so added bag of southwest veggies (corn, blk beans, onion, bell pepper and 2 c.okra. Gumbo always had okra in it when we were visiting in Alabama. Nice & thick now and ready for the rice! Will do again!

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I have made this gumbo on several occasions and it has been a huge hit. My only word of caution is to be careful when removing the meat from the bones to make sure that all of the little rubbery grizzely parts don't end up in the dish. Pretty gross to get a bite of that, it sort of ruins the appetite.

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I have never made gumbo before in my life. My husband asked me to find a recipe so I perused the food network's site amongst others. I figured you can't go wrong w/ Emeril and I was so right. This recipe is time consuming, but so delicious and worth the effort. It freezes extremely well. I've made it several times now and it's a family favorite. If you like gumbo, you'll love this recipe!

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I love this recipe and I make it about every 2-3 weeks. Pretty much eat the entire batch myself. I do not use file however- but it comes out great.

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This was my first attempt at making a gumbo and it turned out great. It takes alot of time to prepare, but it sure is worth it in the end. I couldn't find file powder where I am at, so I did a little research and found that you could use okra in place of it. I added the fresh okra close to the end of the cooking process, along with a couple of shots of Tabasco, a double handful of diced tomato, and 1/4 cup of sliced jalapenos. It was the best I've ever eaten, even in Louisiana. Great recipe.