Chicken and Smoked Sausage Gumbo with White Rice

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I made 2 pots of gumbo for a dinner party a couple of weeks ago and everyone loved it. I made one with chicken,smoked sausage and shrimp and one with roasted turkey breast and smoked sausage. I used a rotisserie chicken from Sam's and a bone in roasted turkey breast from HEB. Everyone loved it!

I made another pot a couple of days ago and everyone loved it. When my sister asked her family what they wanted for New Year's Eve, my nephew said gumbo. Needless to say I'm making another pot today before I go back home tomorrow.

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absolutely wonderful

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This recipe is absolutely the bomb! It is awesome. The key to a rich broth is to cook your roux low and slow and get it all the way to the chocolate color. Followed this recipe exactly and got rave reviews! Thanks Emeril!

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Amazing flavor, amateur cooks might struggle with it but the food is very worth it. A must for anyone who is familiar with or wants to become familiar with Creole. Thanks Emeril!

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added some shrimp. Tasted great.

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I've made this gumbo a few times and everyone has really liked it so far. I add an extra cup of celery, cut the chicken stock back a bit, use chicken leg quarters instead of thighs, and cook the rice in my rice cooker instead of on the stovetop. I had to order file powder online, couldn't find any locally.

Really, the only challenging part of this recipe is the roux, but after watching SEVERAL youtube videos and making it myself a few times I've gotten the hang of it. You want enough heat to cook the roux quickly but you definitely don't want to burn it. The hotter you cook it, the more vigorously you will have to stir it. Also, I've found that if I cook the roux to a light, milk-chocolate color and then remove the pot from the heat for about 5 minutes and let it sit then the roux will continue to darken on its own and get to that dark-chocolate color that really makes a gumbo flavorful.

Great recipe that is easily tweaked to your personal taste, thanks Emeril!

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This turned out to be a great bunch of gumbo!

I forgot how strong dark roux base is - I had to refrigerate most of it overnight - and I started adding to it... First some more pepper. Then a sweetening agent. Then some okra.

As I said - It turned out to be a definite winner.

Careful with that roux.

--K

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Great recipe! Make sure you add the File Powder as it makes a huge difference! The File Powder gives it that special something. My first try at gumbo and it turned out great!

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My Dad's side of the family is originally from New Orelans, LA...and this brought me back to those visits with family. I have an excellent gumbo recipe of my great Aunt, however...it was misplaced...so went with Emeril's. I was so glad I did! The richness and flavor is outstanding...and extremely good. It is somewhat time comsuming, but a good gumbo takes time. This is delicious and will make again.

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Delicious! A taste of New Orleans food completed. The smells and flavors of this dish take me back home to NOLA. Thank you Emeril.