Mr. John's Chorizo and Seafood Gumbo

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LOVE IT!!!

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I advise anyone making this, to cook their sausage and render the fat off BEFORE you add it, unless you want to spend 10 minutes skimming fat off of your finished dish. I decided to try a different recipe,rather than the making it the way that I normally do, and while it is tasty, just not quite what I am accustomed to.

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My first time making gumbo and it is amazing!!!! I used the bones and head from a snapper to make the stock. I did everything else exactly to recipe except I used king crab leg meat instead of the gumbo crabs (couldn't find them. This recipe is soooo yummy. Expensive yes, but totally worth it!

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This is by far the best & easiest gumbo you can make on your own, the flavors are incredible, I used crab meat instead of the gumbo shrimps, and I added a little extra crawfish & shrimps just can't have to many of those little buggers.. if you want to impress friends & family this is the one too do it with YUMMY!!!!

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I've made this recipe about 20 times, and its always wonderful. I use smoked sausage instead of chorizo and crab legs instead of blue crab (have trouble finding blue crab. Don't skimp on the crawfish meat!!

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I have made this recipe 4 times now. I modify it to my liking and it turns out great. First, I use 2 lbs easy-peel shrimp (21-25 size. I reserve the peels and make a shrimp stock for use in the recipe (celery, onion, garlic, lemon, a bit of white wine, boil in 12-15 cups water for 1 hour, strain. I also reduce roux to 1 cup each oil and flour. I use a good smoked sausage, no crawfish or crab. This recipe is really good and is easy to modify to suit your tastes.

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I am a West coaster moved to the chesapeke bay and this recipe is an Eastcoast Chipinno. It rivils The Sasalito variety. Beats the areas north of San Francisco.

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It took more than 25 mimutes to make the roux but well worth the effort. It had a great color and flavor. I'll make it again. It's a keeper. The crab was a nice touch although my came from the Phillipines. They were small and just sucked the meat out of the shells. Couldn't find crawfish. so I used lobster and it worked. The sea food was so tender due to the slow cooking. Do not rush

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Emeril is the world's greatest chef... He can make anything taste great... I would do anything to be on his show..

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I found the flavor to be excellent, except for the heavy roux flavor, and did not cook a quickly as the recipe say. I would use half that amount next time.