Not a bad recipe. Everyone in South Louisiana has a family recipe. But, for a "good enough for every day use" gumbo, use Savoie's Roux and the recipe on the bottle. Emeril Lagasse is pretty much a joke down around here.

http://www.cajungrocer.com/savoie-sr-old-fashioned-roux-dark-152.html

But, if you want to use this one, add about 12 ounces of of tasso (smoked pork made from the shoulder butt) chopped up in little pieces. The chicken as to be FRESH. I mean like it was cut up before your eyes by the butcher. Use andouille only (in South Louisiana, using kielbasa will not end well for the cook). The rest is OK...no one will look at you funny.

Remember, gumbo is best the next day after it has thickened. Accompany with potato salad or a baked sweet potato.

Enjoy.

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