Requested by family for special get togethers
I made this recipe for this year thanksgiving. The only thing I did differently is using 2 tablespoons of bacon dripping and add canola oil to make 1/2 of oil. I had bacon for breakfast and the dripping had a lot of flavor, plus the flavor from the sausage and the cook chicken breast. I used 1 lb of Cajun andouille sausage, 1 lb of large uncook shrimp & 1 lb of chicken breast. This recipe was fantastic. I enjoy cooking and 99.9% of the time, I put my twist, to other people recipes. This time the twist was miner, but it kept the flavor. It took 3 hours to cook on low. This is a great recipe for people that love gumbo. I had yellow rice on the side and corn bread. I wanted something off the grid for thanksgiving. Because it was thanksgiving I didn't mind the time it took. The taste was worth it.
Recipe good but site sucks. Can't print out recipe from site. Have to cut and paste into Word because garble together and overprint.
Aweaome!! My family couldn't stop eating it! Full of flavor. Easy to follow recipe. The gumbo file makes a big difference. You must add it to the pot.
First I have to admit that I have never made or ate gumbo before. I followed the directions with no exceptions. My family didn't really like it and I thought it was just too much work and time for an ok dish. And again, it was my first attempt at gumbo.
This is Emeril's recipe. I've made it from his book before, so it must be good. Emeril knows Cerole.
This receipe turned our great, i served it over white rice. Next time I will add some shrimp for an additional meat.. no complaints from anyone!
It is so unfair to change a recipe and then give it a poor review! This is an excellent gumbo and makes a great party dish; scales up very nicely.
I made this gumbo and it's delicious. I used three chichen breasts and 1 package of chicken necks (didn't use the meat, just used for the gumbo). Also I used smoked turkey sausage. Will definitely make this again (my whole family has their own gumbo recipes - we're from Louisiana -- and now I finally have mine.
I have been using this recipe for well over 10 years and it is the best gumbo I have ever tasted, bar none! Tastes just like New Orleans finest. (I know it appeared in SL in 2004 according to the info listed, but it also appeared in SL back in the 90's, when I first got it.)
This is one of the most difficult foods I have prepared more than once. It has become a family favorite. Once made it keeps well and improves with time. Hearty and healthy it is easy to make spicier at the table for different people and tastes. It is well worth the effort.
My sister gave me this recipe and I have made it many times. It does take a lot of time but it is well worth it. I always double it so I can freeze some. I follow the recipe to a T and it always comes out delish!! I have passed this on to many people and they are fans too!
Thank you author for this recipe and good instructions. I am a huge fan of Gumbo. Like others I added Okra and half an habanero pepper as well as carrots and portabella mushrooms. The real trick with a good gumbo is the roux. I cooked my meats first and then poured the juices into a measuring cup, adding oil till the half cup line. This recipe plus a visual youtube video on how to make roux concocted an outstanding gumbo over long grain brown rice.
This recipe rocks! I added okra and used market sausage and added a little more seasoning. It is delicious!
Hadn't made this in year or so, but sounded good for supper last night. Made a few minor changes, diced chicken and added with sausage at the end, upped the amount of cajun seasoning, added some cayenne. Had to thicken with a little cornstarch, but result was a major "UMMMMMM" from the hubby. Will make often!
two thumbs up!!! used boneless skinless thighs, ragin' cajun sausage, poblano instead of bell pepper. doubled recipe seamlessly. After making roux, put chicken and sausage back in for the hour to simmer, while I made rice. Was delicious!
My husband LOVES this gumbo! It's perfect for anyone who likes the gumbo flavor without the seafood. I added a bit more Cajun seasoning than the recipe called for, but that was my only edit. Next time, I may add a bit of tomato for more color. This meal takes time to make, so it's better as a weekend dish than a work-day meal. I definitely would serve this to company. ***NOTE: If you add too much flour or too much oil to your roux, you will ruin it! Add the flour gradually, stirring constantly, and you will do fine.***
This is actually one of the best gumbo recipes (without okra or seafood- nothing beats a good seafood gumbo)) that I have ever made. Perhaps the lady that thought it tasted like oil is not familiar with gumbo and did not cook her roux long enough. I make this at least once a month....and pretty much follow the recipe.
I haven't tried this recipe yet because I usually make my own & don't have one "written down". I'm from the NOLA area & this recipe does look very much like most seafood-less gunbos I've had, the only thing I'd do differently is add a can of tomatoes. I don't understand why anyone would not like it, unless they made it wrong. It is very easy to mess up NOLA recipes by leaving something out that you're unfamiliar with or substituting what you think is similar, maybe that's what happened.
didn't have enough fat between the sausage and chicken so i had to add a lot of oil - and that's what it tasted like: a mouthful of vegetable oil. didn't follow recipe exactly - that could have been the problem, but i'm not willing to make it again to find out!