Chicken, Ham and Smoked Sausage Gumbo

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My cajun friend made me her gumbo in the 80's and I've tried to make it many times but it was never as good. But Emeril's gumbo beats hers totally! Very good. She did teach me that to make a really good, authentic rue, you need to make it in a cast iron skillet. I did, following Emeril's directions and it was fantastic. It didn't even take as long as everyone else said and I ended up with a chocolate-colored rue that was great. Cast iron rules! (Along with pork fat, Emeril!

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This was a real treat. The recipe called for way too much chikcken stock though. I couldn't fit it all in the Dutch oven and wound up using about 2 1/4 quarts. But it was a real hit.

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I lived in New Orleans for a while and am now back in Chicago, where, surprisingly it's hard to find any semblance of authentic New Orleans-style cooking. I wanted a North Louisiana Gumbo, not a seafood recipe, and I got it. Two of my friends, also New Orleans transplants loved it and there were no leftovers!!

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Great gumbo. Great for using left over chicken. The rice is almost necessary but would also be great served over a jalapeno cornbread wedge.

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Someone mentioned this gumbo lacking something, and I agree. I've made it twice now, and it seems a little underwhelming. I added some dried thyme, Old Bay, and a splash of Tabasco, which seems to help. Also some file powder, which is apparently (sometimes a no-no. Its possible that the quality of the andouille used in the gumbo has a lot to do with the final results, so I'd find a good one. My other complaint is that the sausage is added midway during preparation, which allows the sausage fat to float on the surface and not integrate with the gumbo. A more sensible way would be to cook the sausage at the beginning so the sausage fat becomes part of the roux. Check out Emeril's other smoked sausage gumbo recipe here for this other approach. Hey, maybe Emeril forgot to add the Essence to this recipe!

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This gumbo is awesome! Prep was a little long because the roux needs constant attention, but well worth the effort! Emeril always says a proper roux takes two beers--when you're finished drinking two beers, your roux is done. I did not try this, but next time I will make this on a Sunday afternoon and test his theory. ;- I'm saving this recipe for a football party for sure--maybe when the Saints come marching in to St. Louis.

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The roux took about 45 minutes for the proper color and flavor (due to an electric stove, but once it was cooked, the rest of the Gumbo was easy to finish. I shared it with friends and we all thought it was wonderful, with lots of flavor.

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The title is given by my 3 year old daughter. I made this for a potluck at work and it was an instant hit. One of the better Gumbo recipes I've used. Top notch fare.

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I've always had trouble making my gumbo taste well. This recipe was awesome. It turned out perfectly. I did everything just as Emeril said except it took me about 50 minutes to make my roux on my electric stovetop.

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Now that I know what a 'roux' is and how to make it right, I am set. This was a WONDERFUL recipe with lots of great flavors. My family loved it and enjoyed the leftovers even more.