Mr. John's Chorizo And Seafood Gumbo

Recipe Ingredients

1 1/2 cups	355ml	Vegetable oil
1 1/2 cups	93g / 3.3oz	Bleached all-purpose flour
2 cups	125g / 4.4oz	Chopped yellow onions
1 cup	146g / 5.1oz	Chopped green bell peppers
1 cup	110g / 3.9oz	Chopped celery
1/2 lb	227g / 8oz	Chorizo or other smoked sausage - finely chopped, plus
1 lb	454g / 16oz	Chorizo - cut crosswise
		Into 1/4" thick slices
		Creole seasoning - to taste
2 1/2		Shrimp stock - (chicken stock
		Or water can be used)
1		Frozen gumbo crabs - thawed
2 lbs	908g / 32oz	Medium shrimp - peeled, deveined
2 lbs	908g / 32oz	Louisiana crawfish tails
2 tablespoons	30ml	Chopped green onions (green part only)
		Or chopped scallions
2 tablespoons	30ml	Chopped fresh parsley leaves
6 cups	960g / 33oz	Cooked long grain white rice - warm
		Louisiana file powder

Recipe Instructions

In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.

Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage. Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes.

Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours.

Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.

Taste for seasonings and adjust. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice. Pass the file powder at the table.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D31) - from the TV FOOD - NETWORK

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