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Chicken and Smoked Sausage Gumbo with White Rice Recipe

Chicken and Smoked Sausage Gumbo with White Rice

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (165)

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Average Rating:

Total Reviews: 165

Showing 131-140 of 165

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  • on February 02, 2007

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    Tastes great and is easy to make.

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  • on December 17, 2006

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    So being from central Mississippi, I've had my fair share of South Mississippi/NOLA and country LA gumbo...all of it good stuff, indeed. This past summer I decided to try my hands at it, and I tried this recipe, with a few minor changes. Needless to say, my LA girlfriend loved it. She said it "tasted like home" That was compliment enough for me :-

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  • on November 12, 2006

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    I had never even had gumbo before, but my husband wanted me to make it because he likes it. It turned out great!!! Good flavor. I skimmed a lot of fat and oil off the top so when we ate it there wasn't a lot of grease. A lot of work, but my husband wants me to keep the recipe, so I definitely will!!!

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  • on October 05, 2006

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    I made this dish for a dinner party and it turned out fantastic. It definitely takes time to cook but the results are wonderful.

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  • on September 15, 2006

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    I'm a pretty good cook but when I made this recipe, I amazed myself. Wonderful flavor. I went easy on the spices as my hubby's tummy isn't too good but the flavor came through without having to burn up his stomach

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  • on July 21, 2006

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    This gumbo was delectable the night I made it as well as the next night. I used boneless chicken breasts instead of thighs and used 3 cups lager beer/ 6 cups chicken broth for the liquid. I also just made plain white rice instead of following the rice recipe.
    Divine!

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  • on March 24, 2006

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    I used this recipe in my first time making gumbo. DELISH! I love making a half-sized version for myself and keeping the leftovers to have for dinner at least 3 or 4 more times during the week. It does get a bit thicker than most gumbos I've had, so I usually add a bit extra chicken broth.

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  • on March 06, 2006

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    I added a hole head of garlic during the simmering stages and this meal turned out AWESOME. I will definately be making this again, and again, and again, and again! WOW! TONS of flavor. The only other thing I would change besides the addition of more garlic is more veggies. You could easily add in more peppers, onions, etc., etc...

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  • on March 04, 2006

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    just the way we love it!

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  • on February 28, 2006

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    This was my first time making and eating gumbo and it was pretty good. The only things I changed were that I used boneless skinless chicken thighs and I added some extra essence to the chicken as I was shredding it for some additional flavor. The gumbo paired with the rice and some garlic bread is a perfect combination. Thank you Emeril!

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