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Chicken, Duck, and Smoked Sausage Gumbo Recipe

Chicken, Duck, and Smoked Sausage Gumbo

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Average Rating:

Total Reviews: 8

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  • on October 22, 2011

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    IF YOU CANT MAKE THE ROUX...YOU CANT GET TOTAL JOY FROM THIS!!!! I have made this for guests and family for 25 years....the only thing I have changed is the amount of all veggies and added zuchinni squash to the mix...cook it all low and slow....dont be in a hurry and do all the cut and chop work prior to starting...ENJOY!!!!...DEH Exec. Chef.

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  • on March 02, 2011

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    Made this tonight, ok well all afternoon. Made a few modifications.
    I pan seared the duck quarters first, after both sides were seared I placed them in the smoker and finished them there. I also re-smoked the sausage (venison/pork. Didn't use the Chicken. Modified the roux, used 1 cup of shortening and 1 1/2 cups flour. It took close to 45 min to get it to a deep brown color. Turned out wonderful. Have saved the recipe and will make it again and again.

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  • on October 13, 2010

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    I have made this numerous times. If you make the roux properly it shouldn't taste like flour. I have always gotten rave reviews from this dish. I make some adjustments as it cooks but any good cook adjusts seasonings as needed. I plan to make it for a dinner party this Saturday. Start with a Fuyu Persimmon and Arugula Salad with Pomegranate Seeds and Goat Cheese. Should be a good balance of flavors and styles

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  • on February 10, 2010

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    Just made this gumbo for a big super bowl party (doubled the recipe and it was absolutely divine. Tons of flavor, perfect color and plenty of kick- after we made a few key additions.

    1 Some garlic (3-4 cloves added with the onions, celery,
    2 Some Okra to help thicken (only about 1/2 a cup
    3 Several hot peppers- chilies, jalapenos, etc with the veggie mix (and don't skimp on the cajun seasoning
    4 I have to have some shrimp with my gumbo, so we added about a pound at the end even though its not the perfect match.

    The key to this was the dark roux - we sent 3.5 hours stirring it it and it was definitely worth it. For the doubled recipe we used the entire 3 cups of flour/5 cups of flour.

    A time intensive dish, but one that really WOWs! Glad we have some leftovers.

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  • on February 07, 2010

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    I'm a pretty good cook, and I couldn't get this recipe to work. I generally like Emeril's recipes. There's too much roux, so the gumbo tastes like flour -- maybe that would eventually cook out. The spices all get added through coating the chicken. I think they should get added to the roux so that they are more incorporated into the soup. And, there aren't enough vegetables for the amount of liquid called for. Try Alton's recipe instead.

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  • on December 30, 2008

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    I HAVE MADE THIS DISH SINCE MY PAW PAW TAUGHT IT TO ME 30 YEARS AGO. I DO LOVE THE TWIST THE BAM MAN PUTS IN IT &I SERVE THIS VERSION TO MY FRIENDS ON SPECIAL OCCASIONS. NEVER EVER DO I GET 1 COMPLAINT.

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  • on February 17, 2007

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    This was one of my first attempts at making gumbo. My best friend is an LSU grad. She gave this rave reviews. I am going to make it again for Mardi Gras.

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  • on January 09, 2006

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    Doesn't look all that gret but absolutely wonderful tasting!

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