Chicken and Smoked Sausage Gumbo

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Great Gumbo! My family loved it and couldn't get enough. First time making Gumbo and it was fun. It will be something that will be a family favorite from now on!

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I used this as a base recipe and it was OK. A couple of points though: don't call it gumbo if it doesn't have okra. To me, that's part of the definition of the dish. Second - the seasoning defined here was not sufficient. Taste it as you go - you'll have to add a bunch more salt. Last... there was no talk of adding rice to the dish, which I think makes it classic gumbo.

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This may be Emeril's only recipe that doesn't call for 100 cloves of garlic, although the rub has garlic salt in it--add it if you want it! It is delicious gumbo, but as file is hard to find here in Indiana, I used okra to get the desired thickness. Either one works. It makes me homesick for Louisiana. If you've never made gumbo, try this, but remember, you can't walk away from the roux, or it's gonna burn! Don't stop stirring. Great recipe!!! My only complaint: it doesn't make enough! You're going to want more.

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Great! Especially if you're serving people who don't like seafood. This is delicious either ways!

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I loved this. It smelled delicious and tasted great, too. I made a few tweaks to it, based on a restaurant gumbo I had a couple weeks ago. (My photo and comments on my version are on my blog: just Google Shirley Jump and blog, since you can't post links here

I browned ham hocks in the oil first, then removed them, followed Emeril's steps, and re-added the hocks with the sausage. Also, took other reviewer's advice and added okra. I kept the heat a bit tamer than the recipe called for, so my kids could eat it, and just let people add hot sauce at the table. Served it with homemade cornbread that I brushed with honey butter when it was warm. Overall, this gumbo was a huge hit at my house!

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Mr. Lagasse,
I am a Cajun. My Dad is 100% Cajun from Louisana. My mom was from Texas. They loved you. My dad passed away in 2008 & my mom in 2004, Today was a Christmas Eve I will never forget. We decided to continue a Christmas tradition that I was raised with. I myself have never made Gumbo and I am not a fan of seafood. However, I was a little intimidated by the thought of making a Roux. I have never done it. So after I drove all over town for File' I made an awesome Gumbo thanks to you, I was able to make a Gumbo that my MAMA would be proud of. My BF added Lagasteno's as well as crab and scallops. mmmmmmmmmmmmmm Thank you very much for this easy beginners Gumbo. I want to cry when I think of being able to do it as well as my mama. Thank you from the bottom of my heart. Easy, Easy, Easy. Anyone can do this

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This was a great dish! We thought it was delicious. Unfortunately, my local grocery stores do not carry file powder, so I thought maybe okra might be a satisfactory substitute to give it that gumbo texture and it turned out to work pretty well. It was perfect for a cold snowy night!

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I had never made gumbo before. My best friend 's family is from New Orleans and she has a magnificent family recipe. The thought of making gumbo was a little intimidating. That said, this was a very easy recipe to follow. It's a little labor intensive, but that's what food processors are for! Stirring the roux is critical to this recipe. I followed it to the letter and it was great. Next time I'll add okra and shrimp...or not! I'm very pleased with the results!

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My family enjoyed this recipe. However, I added a little bit more file (to my liking. The other ingredients were used exactly.

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Just like my grandpappy used to make it in South Mississippi!