Ready in 1 hour
Try this Emeril Lagasses Chicken And Smoked Sausage Gumbo recipe, or contribute your own. "Summer" and "Comforting" are two of the tags cooks chose for Emeril Lagasses Chicken And Smoked Sausage Gumbo.
"I agree - nice and easy to make, though time consuming. Its hard with 2 toddlers in the house to dedicate 25 minutes solid to making a roux, but totally worth it. I also found that it freezes surprisingly well. So I made extra and froze to take as lunches to work. Divine."- cleverkt
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1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. 2. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sauage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. 3. Season the chicken with the rub and add to the pot. Simmer for 2 hours. 4. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. 5. Remove the bay leaves an serve in deep bowls. Makes 4 servings NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America
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shine6874 2 months agoI have made this several times and it is always great. The recipe is very easy. It tastes even better when you add seafood. I love it!
jimshim 10 months agoGreat dish. Easy to make. Added shrimp.
sarahbaker2 1 year ago
Mrsswill 1 year agoWe made this recipe with all-purpose gluten free flour and water with corresponding bouillon. The gluten free flour made it way too thick so I added 4 more cups of water and it turned out amazing! It reheats great too. Topped it off with a scoop of rice,perfect!
Foodiek 1 year agoWonder hearty gumbo. The base roux and holy trinity makes the dish.
CayleeGrey 2 years agoPerfect gumbo. It definitely is all in the roux.
siloam 2 years agoQuick and Easy! All in the roux!
Bottargagirl 4 years agoTHE LONGER THIS SIMMERS, THE BETTER IT IS. USING WATER IS GOOD, BROTH OR STOCK IS BETTER.
cleverkt 7 years agoI agree - nice and easy to make, though time consuming. Its hard with 2 toddlers in the house to dedicate 25 minutes solid to making a roux, but totally worth it. I also found that it freezes surprisingly well. So I made extra and froze to take as lunches to work. Divine.
cafeboy52 7 years agoOne of the easiest to do