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Emeril’s Country Gumbo

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Essnce04 4 servings

INGREDIENTS

1/2 c Vegetable oil
3/4 c All-purpose flour
2 md Onions; chopped
5 Celery ribs; chopped
1 Green bell pepper; chopped
1 tb Finely-chopped garlic
1 1/2 ga Shrimp; crab or chicken stock
1 tb Worcestershire sauce
1 pn Cayenne pepper
1 ds Hot sauce
Salt; to taste
Freshly-ground black pepper; to taste
1 lb 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 Lump crab meat; picked over
6 Green onions; chopped
1/2 c Coarsely-chopped parsley
2 Bay leaves
2 tb Chopped fresh thyme
1 tb Chopped fresh basil
8 tb File powder; (ground sassafras)
(available in specialty food stores)

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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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