| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Emlive03 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil; plus |
| 1 |
c |
Vegetable oil |
| 2 |
|
Domestic ducks – (5 lbs ea); cut 8 pieces |
|
|
Emeril.s Essence; see * Note |
| 1 |
c |
Flour |
| 3 |
c |
Chopped onions |
| 2 |
c |
Chopped bell peppers |
| 2 |
c |
Chopped celery |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
| 2 |
|
Bay leaves |
| 1 |
lb |
Smoked sausage; sliced 1/4. slices |
| 8 |
c |
Water |
| 1 |
c |
Chopped green onions |
| 3 |
c |
Cooked white rice |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
In a large heavy sauce pan, over medium-high, heat 2 tablespoons of oil.
Season the duck pieces with Emeril.s Essence. Sear the duck pieces for 2
minutes on each side. Remove from the pan and set aside. Add the remaining
oil to the pan. Whisk in the flour. Cook the mixture for about 10 to 12
minutes for a dark roux, or until the mixture is the color of chocolate and
has a nutty aroma. The roux has to be stirred continuously to prevent it
from burning. Stir in the vegetables. Season with salt and cayenne. Cook
the vegetables for about 8 to 10 minutes, or until the vegetables start to
wilt. Stir in the bay leaves and smoked sausage. Slowly stir in the water
and bring to a boil. Reduce to a simmer and cook for 1 1/2 to 2 hours,
skimming off the fat occasionally. Stir in the green onions. Ladle the
gumbo into a bowl and garnish with rice. This recipe yields 6 to 8
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A02 broadcast 01-28-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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