Emeril Lagasse’s gumbo recipe brings rich, authentic Cajun flavors straight to your kitchen!
I can’t get enough of this chicken, sausage, and seafood combo simmered to perfection in a dark roux.
Start by carefully browning the roux—that’s the key to deep flavor.
Add okra and tomatoes for a touch of garden freshness, and be sure to use Emeril’s Essence seasoning for that signature kick.
Every spoonful is the quintessential homage to New Orleans cooking.
How to Make Emeril Lagasse Gumbo Recipe
Ingredients
- 1/2 cup Vegetable Oil
- 1/2 cup Flour
- 1 cup Onions (chopped)
- 1/2 cup Celery (chopped)
- 1/2 cup Green Bell Peppers (chopped)
- 1 lb Andouille Sausage (sliced)
- 2 tsp Salt
- 1/4 tsp Cayenne Pepper
- 3 Bay Leaves
- 6 cups Chicken Broth
- 1 lb Chicken (cooked and shredded)
- 1 tbsp Garlic (minced)
- 2 cups Okra (chopped)
- 2 tbsp Parsley (chopped)
- 1/2 cup Green Onions (chopped)
- 4 cups Cooked Rice
Step-by-Step Instructions
Step 1:
In a large pot, heat the vegetable oil over medium-high heat.
Add the flour and stir constantly to make a roux.
Cook until the roux turns the color of milk chocolate.
Step 2:
Immediately add the onions, celery, and green bell peppers.
Cook for about 5 minutes until the vegetables are softened.
Step 3:
Add the sliced andouille sausage to the pot and cook for 3-4 minutes.
Stir in the salt, cayenne pepper, and bay leaves.
Step 4:
Gradually add the chicken broth, stirring until the roux mixture and broth are well combined.
Bring the mixture to a boil, then reduce heat and simmer for about 45 minutes.
Step 5:
Add the cooked chicken, minced garlic, chopped okra, parsley, and green onions.
Cover and simmer for an additional 30 minutes.
Serve the gumbo hot with cooked rice on the side or mixed in.
Common Mistakes to Avoid
Why Is My Roux Too Dark and Bitter?
Black flecks in the pan mean the flour scorched, and that acrid smell never cooks out.
Typically, I’ll drop the heat to medium and stir without stopping once the roux hits peanut butter color.
Emeril’s gumbo wants milk chocolate, not espresso.
If you smell anything sharp, dump it and start over!
Why Does My Gumbo Taste Too Plain?
Under-seasoned broth is usually the issue here.
I make sure to salt in layers, once with the trinity and again after the simmer.
A generous shake of Emeril’s Essence at the halfway mark rebuilds that Creole backbone.
To bring it back, add a splash of Worcestershire and simmer ten more minutes.
Why Did My Okra Turn Slimy Instead of Silky?
Adding raw okra to a cool pot lets the mucilage bloom.
My go-to method is a quick dry sauté in a hot skillet until the strings disappear.
Acid helps too, so a spoonful of tomato tames it fast.
Stir it in during the last 20 minutes and it stays tender!
Why Are the Shrimp Rubbery in My Gumbo?
Shrimp tossed in with the chicken will curl into tight little rings and toughen up.
I strictly avoid boiling them.
Kill the heat first, then slide them in and cover the pot for five minutes.
When they turn opaque pink and form a loose C shape, they’re perfect.
Why Is My Chicken Tough and Dry?
Breast meat shredded early keeps cooking and turns stringy.
What I’ve learned works best is using thighs, which hold moisture through a long simmer.
Rotisserie chicken works, but fold it in during the final 30 minutes only.
Dry meat can be rescued by letting it rest in the pot off heat.
Why Did My Gumbo Turn Greasy on Top?
Andouille renders plenty of fat, and unskimmed oil pools into an orange slick.
I’ll usually tilt the pot and spoon the surface fat off every 15 minutes.
Chilling leftovers overnight makes the fat lift right off in a sheet.
Skim patiently and the broth turns glossy, not oily!
Why Are the Vegetables Mushy and Uneven?
Ragged knife work means small pieces dissolve while big ones stay crunchy.
In my kitchen, a uniform quarter-inch dice on the trinity keeps everything cooking at the same pace.
Emeril’s version leans on that texture, so don’t rush the prep.
Add garlic late, since it scorches in dark roux within seconds.
Incorrect Roux Ratio
One common mistake when making Emeril Lagasse’s gumbo is getting the roux ratio wrong.
Using too much flour can make the gumbo too thick.
Using too much fat can make it oily.
Not Cooking the Roux Long Enough
You must cook the roux until it reaches the color of milk chocolate.
If it’s too pale, it won’t impart enough flavor to your gumbo.
Be patient and keep stirring to avoid burning it!
Skipping the Skim
Always skim the foam and oil from the surface as the gumbo simmers.
Skipping this step can lead to an unpleasant, greasy texture.
Keep a close watch and skim regularly for the best results.
Tips and Tricks for Making This Recipe
Perfecting the Roux:
Stir the roux constantly and keep an eye on the color; it should be the color of milk chocolate.
Don’t rush this step as it sets the base flavor of the gumbo.
Adding Vegetables:
Add the vegetables immediately after the roux reaches the right color to stop it from cooking further.
This will prevent the roux from burning and give the vegetables a good base flavor.
Using Andouille Sausage:
Andouille sausage adds an authentic flavor, but you can substitute with smoked sausage if necessary.
Make sure to slice it evenly for uniform cooking.
Cooking the Chicken:
You can use leftover chicken or a store-bought rotisserie chicken to save time.
Shred it well to ensure it mixes evenly throughout the gumbo.
Rice Serving:
Serve the gumbo over plain white rice or mix the rice directly into the pot before serving.
This can help thicken the gumbo and make it more filling.
What to Serve with Emeril Lagasse Gumbo Recipe
Classic White Rice
White rice is a traditional and essential side dish to serving with gumbo.
It helps to soak up the rich and flavorful broth.
You can easily prepare it while your gumbo is cooking.
Crusty French Bread
A warm loaf of crusty French bread is perfect for dipping into your gumbo.
It adds a fantastic texture and complements the dish beautifully.
Don’t be shy about slathering it with some butter!
Potato Salad
Potato salad might seem unusual, but it’s a popular side in Louisiana.
The cool, creamy texture pairs nicely with the spicy gumbo.
It’s especially great if you have some leftover from a previous meal.
Collard Greens
Collard greens bring a fresh and slightly bitter note to balance the gumbo’s richness.
Simply sauté them in a little oil with garlic and onions.
They are a fantastic green side that adds some variety to your meal.
Cornbread
Cornbread adds a slightly sweet and hearty component to your gumbo feast.
Regular or jalapeño cornbread works well, depending on your preference.
It’s also great for soaking up every last drop of that delicious broth.
Avocado and Tomato Salad
For something a bit different, try an avocado and tomato salad.
The creamy avocado and juicy tomatoes provide a refreshing contrast.
A simple lemon vinaigrette dressing can tie the flavors together perfectly.
Variations and Substitutions
Changing Up the Proteins
You can swap out the chicken for seafood like shrimp or crab.
Smoked sausage can be replaced with andouille sausage or even chorizo for a different spice.
If you prefer a vegetarian option, use mushrooms and beans instead of meat.
Adjusting the Heat
For a milder gumbo, reduce the amount of cayenne pepper and omit the hot sausage.
Spice it up by adding extra hot sauce or chopped jalapeños while cooking.
Use smoked paprika if you want to add more smokiness without extra heat.
Thickening Agents
You don’t have to stick to a flour-based roux.
Cornstarch slurry or arrowroot can be used as alternatives.
For a more traditional flavor, use okra or gumbo file powder to thicken the dish.
Flavor Tweaks
Add Creole seasoning to intensify the traditional taste.
A splash of Worcestershire sauce or soy sauce can add a unique umami flavor.
If you like tomatoes, diced tomatoes can be added to your gumbo for a slightly different texture and flavor profile.
How to Store Leftover Gumbo
Cooling Down the Gumbo
First, let the gumbo cool down to room temperature before you store it.
This prevents bacteria from forming and keeps the gumbo fresh.
Proper Storage Containers
Use airtight containers for storing your leftover gumbo.
Glass containers are a great choice since they don’t retain odors or stains.
Make sure the containers are sealed tightly before placing them in the refrigerator.
Refrigeration and Freezing
Store the cooled gumbo in the refrigerator if you plan to eat it within three days.
If you want to keep it longer, freeze it.
Gumbo can be frozen for up to three months without losing much of its flavor.
Labeling and Date
Label the containers with the date you made the gumbo.
This helps you keep track of how fresh the gumbo is and when you need to use it by.
Emeril Lagasse Gumbo Recipe
Ingredients
- 1/2 cup Vegetable Oil
- 1/2 cup Flour
- 1 cup Onions chopped
- 1/2 cup Celery chopped
- 1/2 cup Green Bell Peppers chopped
- 1 lb Andouille Sausage sliced
- 2 tsp Salt
- 1/4 tsp Cayenne Pepper
- 3 Bay Leaves
- 6 cups Chicken Broth
- 1 lb Chicken cooked and shredded
- 1 tbsp Garlic minced
- 2 cups Okra chopped
- 2 tbsp Parsley chopped
- 1/2 cup Green Onions chopped
- 4 cups Cooked Rice
Instructions
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the flour and stir constantly to make a roux.
- Cook until the roux turns the color of milk chocolate.
- Immediately add the onions, celery, and green bell peppers.
- Cook for about 5 minutes until the vegetables are softened.
- Add the sliced andouille sausage to the pot and cook for 3-4 minutes.
- Stir in the salt, cayenne pepper, and bay leaves.
- Gradually add the chicken broth, stirring until the roux mixture and broth are well combined.
- Bring the mixture to a boil, then reduce heat and simmer for about 45 minutes.
- Add the cooked chicken, minced garlic, chopped okra, parsley, and green onions.
- Cover and simmer for an additional 30 minutes.
- Serve the gumbo hot with cooked rice on the side or mixed in.