Emeril Lagasses Chicken And Smoked Sausage Gumbo

Emeril Lagasses Chicken And Smoked Sausage Gumbo

Ready in 1 hour
10 review(s) averaging 4.9. 100% would make again

Top-ranked recipe named "Emeril Lagasses Chicken And Smoked Sausage Gumbo"

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Try this Emeril Lagasses Chicken And Smoked Sausage Gumbo recipe, or contribute your own. "Summer" and "Comforting" are two tags used to describe 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

Ingredients

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1 c Vegetable oil
1 c Celery; chopped
1 1/2 c Onions; chopped
3 Bay Leaves
1 tb File powder
6 c Water
1 c bell peppers; Chopped
2 tb Chopped parsley
1/2 c Green Onions; chopped
1 lb Smoked sausage; such as kielbasa, cut crosswise into 1/2 inch slices
1/4 ts Cayenne
1 lb Boneless chicken; cut into chunks
1 1/2 ts Salt
1 ts Rustic Rub
1 c Flour

Original recipe makes 1

Servings  

Preparation

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

Calories Per Serving: 3700 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " cleverkt cleverkt

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I 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!
shine6874 1 year ago
Great dish. Easy to make. Added shrimp.
jimshim 1 year ago
sarahbaker2 1 year ago
We 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!
Mrsswill 2 years ago
Wonder hearty gumbo. The base roux and holy trinity makes the dish.
Foodiek 2 years ago
Perfect gumbo. It definitely is all in the roux.
CayleeGrey 3 years ago
Quick and Easy! All in the roux!
siloam 3 years ago
THE LONGER THIS SIMMERS, THE BETTER IT IS. USING WATER IS GOOD, BROTH OR STOCK IS BETTER.
Bottargagirl 5 years ago
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 8 years ago
One of the easiest to do
cafeboy52 8 years ago
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