Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
The Contessa's Mac and Cheese
(05:14)
-
Creamy Macaroni and Cheese
(04:09)
-
NYC On the Go
(01:03:00)
-
Ham and Cheese Spirals
(02:46)
-
Paula's Summer Macaroni Salad
(02:05)
-
Mac and Cheese Throwdown
(03:01)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Texas Rib-Eye Steak
(02:57)
-
Best Ever Mac and Cheese
(02:54)
-
Yummy Bacon Wrapped Appetizers
-
Photo Galleries
-
Summer Cookout Salad Recipes
40 Photos
-
Spring Weeknight Dinners
20 Photos
-
Memorial Day Dessert Recipes
9 Photos
-
Things to Grill in Foil
11 Photos
-
Great Grilled Vegetables
19 Photos
-
Spring Desserts for Entertaining
13 Photos
-
Healthy Chicken Recipes
28 Photos
-
Recipe of the Day: What to Cook in June 2012
36 Photos
-
Best BBQ Rib Recipes
23 Photos
-
BBQ Side Dish Recipes
25 Photos
-
Summer Cookout Salad Recipes
-
Topics
See More Recipes Like This From Food.com
Access Food Network anywhere, anytime, including all your favorite recipes from star chefs. Check It Out














Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Average Rating:
Total Reviews: 27
Showing 1-10 of 27
Sort by:
SELECT
By WilhelmsTochter
Schwabenland
on February 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
BOOYAH!!! Just like down South, bebè!
By h_balladares_44...
copperas cove, TX
on November 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe, but I used 1/2 cup oil and 1/2 cup flour.
By j2olathe
on November 07, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
There is too much oil in it it just floats on top. I had to skim it off more than a cup.
By paddyrino
on October 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My grandpa and I found this in the Emeril cookbook years ago and it became a favorite. I love this.
By angeltara
Auburn Hills, MI
on April 09, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I use this recipe as a base for my own gumbo. I add crushed tomatoes, crab legs and shrimp to the recipe to make what I call "gumbo everything". Basically I took Emeril's recipes for gumbo and added them together. I make this every Christmas and my in-law's house and it's a favorite!
By damienfinger_12...
Amarillo, TX
on February 19, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for a fund raiser at work. Everyone loved it. It was the first pot empty on the table, and it was one of the biggest of over 20. I added a bit of shrimp and crawfish to it which put it over the top! I made it the night before the event and that time for it to set up really fused everything. Fantastic!!
By johntrump_5549995
Madison, NC
on February 16, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used boneless and skinless chicken breasts, which made a decent stock. Still, the gumbo was amazingly rich and flavorful. Also used ground sausage, as well as smoked turkey sausage. Next time will use shrimp, as well as andouille, but this is a go-to recipe.
By carolejordan55_...
chicago
on February 15, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
1.5 cups of oil seemed way too much, but the first time I make something I like to follow the recipe exactly. Might be good with 1/2 the oil.
By christianmayber...
Bartlesville, OK
on August 19, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had zaterains gumbo in the plastic bag and didn't think it was as good as this homade gumbo!It makes alot!!and I never made a roux before that cooked this long, cooking it was a different experiance for me. I couldn't figure out why I had to cook the sausage for 1 1/2 hours untill I tasted the smokiness of the gumbo!all i can say is Gumbo yum yum!!!
By muyBNe2
Redding, CA
on August 02, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fantastic!! I have no way of knowing whether this is the best gumbo on the planet since I've only had it once (& didn't care for it all that much but this is the most fabulous thing I've ever tasted! My daughters had never had gumbo either, and it was an absolute lovefest!! Emeril, thank you so much for this recipe! I will carry it to my grave. You're the bomb!! I could get a husband with this!! =