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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 71-80 of 165

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  • on July 16, 2010

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    I have made this gumbo recipe many times and modified it just a little and it is always a crowd pleaser. I used pork/venison sausage and cut the file powder to 1 teaspoon. Comes out perfect! It is a little time consuming but oh so worth it!

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  • on June 07, 2010

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    I have tried a few gumbo recipes before but this one is the best I've ever made before. I finally got the roux down thanks to following this recipe which indicated to cook it for 20-25 min. until it is the color of chocolate. I used andouille sausage and both chicken thighs and chicken breast and it came out wonderfully! I think next time I'll add some shrimp. Thanks Emeril! This will be my regular recipe for gumbo.

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  • on March 11, 2010

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    This one takes some time. However, it is well worth the wait.

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  • on March 06, 2010

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    This is very good, but 1/2 cup of oil for 1 cup of flour is very difficult to work with. I increased it to 1 cup of oil and have had much better results.

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  • on February 18, 2010

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    Well worth the time to prepare! My family all agreed this is a keeper. I read the reviews before I got started and I followed the advise of some. I cooked the andouille sausage in the oven saving some grease from being added. Plus, I added no additional salt to the gumbo (1 teaspoon or to the Creole Seasoning (2 tablespoons, It was not missed at all.

    Again this was as good as any that I have had out at a restaurant. Thanks Emeril!!!

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  • on February 16, 2010

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    I'm from Louisiana, so this recipe was a lovely homecoming of familiar taste and smells. The flavor was spot on with the perfect amount of spice. It did take a while to make, but i've always said gumbo can only be made as a labor of love. My heart was happy making it! So, I made this recipe with 3 large chicken thighs, 1 lb of shrimp (added at the very end right after taking out the chicken and a full pound of chicken andouille sausage (instead of pork. Makes a perfect porkless gumbo.

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  • on February 15, 2010

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    Very time consuming, but well worth it. I have never made a roux before and probably did not let it get dark enough but it still turned out fine. I would definitely recommend.

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  • on February 12, 2010

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    Emeril hits it right on the spot with this recipe. I didn't want to burn the roux so I cooked it til it was a little darker than peanut butter, then turned off the dutch oven and let it sit for about 5 mins and the residual heat cooked the roux to a perfect milk choc color. I added about 1/2 tsp of the Essence to the gumbo while simmering and it came out so much better flavor. I scooped out quite a bit of "impurities" while it simmered, mostly the oil from doing the roux. Overall, an excellent recipe! Thanks Emeril! Will def make again, next time with shrimp!

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  • on January 31, 2010

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    Can I use rice flour in place of wheat flour for the roux?

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  • on January 24, 2010

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    I saw Emeril do this show years ago and immediately made this. It's a 1/2 day process unless you want to shell out the money for skinless & boneless thighs. I do not have a big enough dutch oven so I have to start it then, transfer to a bigger stock pot (not as heavy duty, but do the rue in the heavy pan and DON'T rush it or IT will burn. You want a "smokey" smelled rue as apposed to a "burnt" smell that translates into a burnt taste. I do this recipe about twice a year. It is ALWAYS well worth it in the end.
    BYW, it there is a Trader Joe's around, they carry File Power...what don't they carry?

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