Emeril's country gumbo

4 servings

Ingredients

Quantity Ingredient
½ cup vegetable oil
¾ cup all-purpose flour
2.00 medium onions; chopped
5.00 celery ribs; chopped
1.00 green bell pepper; chopped
1.00 tablespoon finely-chopped garlic
1½ gallon shrimp; crab or chicken stock
1.00 tablespoon worcestershire sauce
1.00 pinch cayenne pepper
1.00 dash hot sauce
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 pounds cooked shrimp; peeled
1.00 chicken breast; cut in 1/2 dice,
1 ; lightly browned
3.00 andouille sausage links; cut 1/4” thk rounds,
1 ; browned, drained
½ pounds lump crab meat; picked over
6.00 green onions; chopped
½ cup coarsely-chopped parsley
2.00 bay leaves
2.00 tablespoon chopped fresh thyme
1.00 tablespoon chopped fresh basil
8.00 tablespoon file powder; (ground sassafras)
1 (available in specialty food stores; )

Directions

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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-09-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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