Chicken and Smoked Sausage Gumbo with White Rice

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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!

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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!

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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!!

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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.

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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.

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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!

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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!

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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!

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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.

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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