Quail and Smoked Sausage Christmas Gumbo

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I only wish I'd found this recipe sooner. Cooked some today with quail from a hunt yesterday and everyone in the family loved this - including our five year old twins.

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Emeril may call this a Christmas gumbo, but I'm a Yankee and I make it every Mardi Gras! It is the REAL deal. So tired of people putting tomatoes in gumbo- I love tomatoes but they don't belong there. Emeril's recipe is excellent & spot on. Oh! And I serve chicken instead of quail.

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I used 11 dove breast instead of quail. I cooked it a bit longer so the dove came off the bone. My husband loved it.

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We used quail and goose sausage. It turned out great!

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Didn't have quail. Just used good ol' chicken. Came out just fine. I've made gumbo before. This recipe was the best, as my hubby said (He's a born and raised New Orlenean. As far as saltiness...just use common sense, taking into accout what other salty ingredients you use: sausage, stock, Essence, etc. and adjust accordingly.

Thumbs up, E!

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One of the best gumbos ever. I substituted the equivalent ounces of cut-up chicken thighs for the quail (I just don't like all those little bones. It's possible that I may have sprinkled too much essence on the chicken, though I did reduce the amount of salt in to 1 1/2 T. I'd cut it back even more. I would also eliminate the other salt in the recipe, since the sausage is salty as well. By the way, I used homemade stock, so the chicken stock wasn't the salt culprit.

I was especially impressed with the roux. I've made roux from many recipe sources, and this was the best. Even though the recipe mentions a non-stick pan, I used a Le Creuset 7 1/2 quart enameled cast iron French oven as did Emeril on the show.

The next time I make it, I may reduce the sausage and add some shrimp at the end.

By the way, I had made the gumbo before the show and we ate it as we watched the show. Interesting sensation to be smelling and tasting the gumbo as we watched Emeril prepare it!