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Gumbo Ya Ya Recipe

Gumbo Ya Ya

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Roux

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 1-10 of 27

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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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  • on February 16, 2010

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    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.

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  • on February 15, 2010

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    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.

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  • on August 19, 2008

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    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!!!

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  • on August 02, 2008

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    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!! =

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