Emeril's Classic Chicken
Smoked Sausage Gumbo

Experience true Louisiana flavor with this Chicken and Smoked Sausage Gumbo. Built on a toasted dark roux and rich homemade stock for a deeply soulful bowl.

Ingredients

• 1 whole (about 1.5 kg) chicken
• 2 large yellow onions, divided
• 4 ribs celery, divided
• 1 bunch fresh thyme
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 green bell peppers, diced
• 500 g smoked sausage (such as andouille), sliced
• 1 bunch fresh green onions, chopped
• to serve cooked white rice

Instructions

1. 1Break down the chicken

   

   Place the whole raw chicken onto a sturdy cutting board. Using a sharp knife, carefully slice and break down the bird into smaller, manageable pieces to prepare it for making the stock.

   Tip: Always use a dedicated cutting board for raw poultry to maintain a safe and sanitary workspace.
2. 2Prepare the Chicken Stock Base

   

   Begin by building a flavorful chicken stock. Add raw chicken pieces, quartered onions, and chopped celery into a large, heavy-bottomed pot. These aromatic vegetables will infuse the broth with a rich depth of flavor essential for a classic gumbo.

   Tip: You can leave the skin on the chicken and the skins on the onions for added color and flavor in your stock.
3. 3Simmer the Chicken Stock

   

   Pour cold, clear water over the chicken and vegetables until they are fully submerged. Add a bundle of fresh thyme to the pot. Bring the water to a gentle simmer, skimming off any foam that rises to the surface, and let it cook until the chicken is tender and the stock is deeply flavored.

   Tip: Starting with cold water helps extract the maximum amount of flavor and collagen from the chicken, resulting in a richer stock.
4. 4Strain the chicken stock

   

   Once the stock has finished simmering and developed a rich flavor, carefully pour the hot liquid through a fine-mesh strainer lined with cheesecloth into a clean pot. This step removes the spent vegetables and chicken solids while catching small impurities.

   Tip: Let the stock cool slightly before straining to prevent burns, and avoid pressing down on the solids if you want the clearest possible broth.
5. 5Shred the cooked chicken

   

   Allow the cooked chicken pieces retrieved from the stock to cool just enough to handle safely. Use your hands to pull the meat away from the bones, shredding it into bite-sized pieces into a mixing bowl.

   Tip: Shredding the chicken while it is still warm is much easier and yields more uniform, tender pieces than waiting until it is completely cold.
6. 6Start the roux

   

   Pour the oil and flour mixture into a large, heavy-bottomed pot over medium heat. This is the foundation of the gumbo, so ensure the pot is completely dry before starting to prevent the oil from splattering.

   Tip: Use a pot with a thick bottom, like a Dutch oven, to ensure even heating and prevent the roux from burning.
7. 7Cook the roux

   

   Continuously stir the roux as it cooks over medium heat. It will gradually change color, going from a light blonde to a rich, deep dark brown. This process takes time and patience, but it is crucial for developing the signature deep, toasted flavor of a traditional gumbo.

   Tip: Never stop stirring once the roux gets dark, as it can burn in a matter of seconds. If it burns, you must discard it and start over.
8. 8Add the diced onions

   

   Carefully pour the diced yellow onions into the hot, dark brown roux. Stir continuously as the onions hit the pan to help stop the flour from browning further and prevent it from burning.

   Tip: Have all your diced vegetables prepped and completely ready before you start the roux.
9. 9Add the remaining vegetables

   

   Immediately stir in the chopped green bell peppers and celery to join the onions in the pot. Stir well and saute until all the vegetables are softened and highly fragrant.

   Tip: Cooking the vegetables in the hot roux helps release their essential oils and builds the deep flavor base.
10. 10Incorporate Stock into the Roux

    

    Once your dark brown roux and vegetable base are ready, slowly pour the strained, warm chicken stock into the pot. Stir continuously as you add the liquid to prevent lumps from forming and to ensure the stock emulsifies perfectly with the rich roux.

    Tip: Add the stock in slow, steady increments. Whisking vigorously after each addition helps maintain a smooth, velvety texture without breaking the roux.
11. 11Sear the Smoked Sausage

    

    Slice the smoked sausage into bite-sized half-moons. Place them in a hot skillet over medium-high heat and cook until they are nicely browned and caramelized on the edges. This step renders out the excess fat and intensifies the savory, smoky flavor of the meat.

    Tip: Searing the sausage separately prevents the gumbo from becoming overly greasy and adds a fantastic caramelized texture to the dish.
12. 12Add Sausage to the Gumbo

    

    Carefully scrape the seared smoked sausage pieces from the skillet directly into the large pot of simmering gumbo. Allow the gumbo to continue cooking so the smoky flavors from the sausage meld beautifully with the rich, complex broth.

    Tip: If there is excessive rendered fat in the skillet, you can drain some off before adding the sausage to keep the final dish perfectly balanced.
13. 13Add the shredded chicken

    

    Carefully slide the shredded, cooked chicken meat into the bubbling pot of gumbo. Stir the pot gently to incorporate the meat, ensuring it becomes fully submerged to soak up the rich, smoky flavors of the dark broth.

    Tip: If using pre-cooked rotisserie chicken, add it towards the end of the cooking process to prevent the meat from becoming tough or stringy.
14. 14Stir in fresh herbs

    

    Add the freshly chopped green herbs to the pot and stir them gently into the thick gumbo. This final addition infuses the rich, heavy stew with a burst of fresh, bright flavor just before serving.

    Tip: Adding delicate fresh herbs near the very end of cooking preserves their vibrant color and essential oils, ensuring their bright flavor isnt cooked out.
15. 15Final stir and simmer

    

    Give the finished, thick gumbo a final stir, ensuring the chicken, smoked sausage, and rich dark broth are beautifully combined. Let it simmer for just a few more minutes so all the complex flavors from the roux and spices meld perfectly together.

    Tip: A proper gumbo should be thick enough to lightly coat the back of a spoon. If it is too thin, let it simmer uncovered for a few extra minutes.

Storage & Reheating

Burn It Off

Frequently Asked Questions