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Gumbo Ya Ya Recipe

Gumbo Ya Ya

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on February 18, 2013

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    I give this recipe 3 stars for instructions, 5 stars for taste. Following are some helpful hints:
    1. You MUST stir your roux at all times until you add the chicken stock (I recommend using a whisk. If you are using cast iron (enameled or not, turn the heat a little below medium. If you start seeing black specks in your roux, throw it out and start over - it will ruin the taste.

    2. My gumbo came out VERY thick. Just add some water to loosen the gumbo to the consistency of the photo. You won't lose any flavor.

    3. If this gumbo is still missing something for you, take the flavor up a notch by adding a bit of garlic powder and Tony Chachere's to taste at the end before adding salt.

    I was disappointed at how much modification this one took, since Emeril can usually be depended on to deliver consistent results, but it really is delicious in the end.

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  • on February 13, 2013

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    This was the worst recipe I ever made. I had to throw it out after spending a lot time in the preparation. I decided to dump it before adding the chicken so that was salvaged. This is the first time since I can remember that I threw out what I had made without eating it. My daughter, her husband and I found all were in agreement on this too that it tasted horrible. At first I thought Parade magazine had a misprint but it matches what is on this website. The recipe has too much oil. The cook time to get the dark brown roux should be doubled and the heat changed to low. Frankly I am surprised that some of the reviewers liked it so much. I would recommend going to other sources to find a good gumbo recipe.

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  • on February 08, 2013

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    I'm with tearalongthedottedlion - surprised with an Emeril recipe there was no okra, shrimp, fish - not even any GARLIC! I added some, but even with all the ingredients, the chopping, and the stirring, the result was curiously...tasteless. Well, there was SOME taste - mostly HOT - but not as much as you'd expect with all that stuff in it. I chopped and stirred and chopped some more, but no BAM! And the roux made it too thick - I had to keep adding liquid. Sorry to say, but Red Lobster's gumbo is way better.

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  • on February 03, 2013

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    Worst recipe ever!!! Too greasy, no okra, no shrimp. My boss from Louisiana makes gumbo for our whole manufacturing plant once a year. It is delicious!! I'm sorry I wasted good grocery money for the ingredients for this.

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  • on February 20, 2012

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    BOOYAH!!! Just like down South, bebè!

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  • on November 24, 2011

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    Great recipe, but I used 1/2 cup oil and 1/2 cup flour.

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  • on November 07, 2011

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    There is too much oil in it it just floats on top. I had to skim it off more than a cup.

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  • on October 04, 2011

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    My grandpa and I found this in the Emeril cookbook years ago and it became a favorite. I love this.

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  • on April 09, 2010

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    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!

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  • on February 19, 2010

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    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!!

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