Emeril's Country Gumbo

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
3/4 cup	46g / 1.6oz	All-purpose flour
2 cups	125g / 4.4oz	Onions - chopped (medium)
5		Celery ribs - chopped
1		Green bell pepper - chopped
1 tablespoon	15ml	Finely-chopped garlic
1 1/2		Shrimp, crab or chicken stock
1 tablespoon	15ml	Worcestershire sauce
1		Cayenne pepper
1		Hot sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Cooked shrimp - peeled
1		Chicken breast - cut in 1/2 dice, lightly browned
3		Andouille sausage links - cut 1/4" thk rounds, browned, drained
1/2 lb	227g / 8oz	Lump crab meat - picked over
6		Green onions - chopped
1/2 cup	73g / 2.6oz	Coarsely-chopped parsley
2		Bay leaves
2 tablespoons	30ml	Chopped fresh thyme
1 tablespoon	15ml	Chopped fresh basil
8 tablespoons	120ml	File powder (ground sassafras)
		(available in specialty food stores)

Recipe Instructions

Make a dark roux: Heat oil in a large soup pot over high heat. When oil begins to smoke, whisk in flour. Continue to whisk constantly until mixture is a rich brown color. Be careful not to produce specs of black. Roux must remain an even color throughout process. If specks appear you must start over. When roux is mahogany colored, add onions, celery and bell pepper.

Stir mixture until onions begin to brown. Add garlic. Slowly pour in stock, whisking constantly to prevent lumps from forming. Add Worcestershire, hot sauce, cayenne, salt and pepper to taste.

Bring to a boil, reduce heat to medium and simmer until gumbo is reduced to half a gallon. If it reduces too fast, add more stock or water. Gumbo should cook long enough for roux flavor to mellow.

Stir in shrimp, chicken, sausage, crab, green onions, parsley, bay leaves, thyme and basil. Taste and adjust seasonings, if necessary. Sprinkle in file powder and cook, stirring, 2 minutes more. Remove bay leaves before serving.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-011 broadcast 02-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.