Good Morning America Recipes

Chicken and Andouille Sausage Gumbo

Emeril's Gumbo Cookoff

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

As a treat for the military personnel who are in New York for Fleet Week, chef Emeril Lagasse presided over a kitchen battle between the Navy and Marine Corps. The Navy crew cooked up seafood gumbo, while the Marines dished out chicken and andouille sausage gumbo.

If you want to decide which is best, roll up your sleeves and start the gumbo.


  • 1 chicken (about 4 to 4 1/2 pounds), cut into 8 pieces, liver reserved for Dirty Rice
  • 2 teaspoons Emeril's Original Essence
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 cups yellow onions, chopped
  • 1 cup celery, chopped
  • 1 cup green bell peppers, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 pound andouille (or other smoked sausage), cut crosswise into 1/4-inch-thick slices
  • 2 bay leaves
  • 3 quarts chicken broth
  • Dirty Rice (or steamed long-grain white rice)
  • 2 tablespoons green onions (or scallions), chopped, green part only
  • Cooking Directions

    Season the chicken with the Emeril's Essence.

    Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken and cook until browned, 3 to 5 minutes per side. Transfer to a platter and set aside.

    Reduce the heat to medium and add the flour to the fat remaining in the pan. Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the onions, celery, bell peppers, salt, and cayenne. Cook, stirring constantly until the vegetables are soft, about 10 minutes. Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes. Stir in the broth and bring to a gentle boil. Reduce the heat, and simmer, uncovered, for 1 hour. Add the chicken and simmer for another hour.

    Recipe courtesy of chef Emeril Lagasse, copyright 2003

    Recipe Summary

    Main Ingredients: chicken, sausage, onions, cayenne

    Course: Dinner, Lunch, Main Course, Soup

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