Emerils Country File Gumbo Recipes

Steps:

• In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
• Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
• Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

Steps:

• Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
• Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
• Combine all ingredients and store in an air-tight container.

Steps:

• In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• In a 32-quart stockpot, bring the seafood stock to a boil. Add the onions, bell pepper and celery. Add the Creole seasoning, gumbo file, thyme and basil. Bring back to a boil and boil for about 30 minutes.
• In a cast-iron skillet, heat the vegetable oil. When the oil is hot, stir in the flour and continue to cook, stirring, until the mixture (roux) is dark brown in color (the color of milk chocolate). Add the roux to the stockpot and stir in until dissolved. Continue to boil for 15 minutes, then add the chicken thighs. Continue to add the remaining proteins every 15 minutes in the following order: smoked sausage, hot link, ham, crab and shrimp. After the shrimp are added, cook for another 15 minutes, then remove from the heat.

Steps:

• Place an 8-quart stockpot over medium heat; add oil. When oil is hot, and add flour. Using a wooden spoon, stir oil and flour together to form a roux, and cook until it becomes the color of milk chocolate, 20 to 25 minutes. Add onions, bell peppers, and celery; stir until well combined, about 5 minutes. Add garlic, cook for 30 seconds. Add beer and shrimp stock; season with thyme, bay leaves, crabs, Worcestershire, salt, and cayenne. Bring gumbo to a boil, and immediately reduce heat to a simmer. Let gumbo cook, simmering, about 1 hour, skimming surface occasionally.
• Season shrimp and fish fillets with Emeril's Essence. Add to gumbo and stir to combine; cook for 2 minutes. Add oysters, and cook, stirring often, about 5 minutes.
• Serve gumbo garnished with parsley, scallion tops, and file powder in shallow bowls over white rice.

Steps:

• 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. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-country-gumbo-recipe.html?oc=linkback

Steps:

• Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo.
• With the oil and flour, make a roux the color of milk chocolate following the directions opposite.
• Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. If the broth has cooled by this time, add it to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.
• Add the chicken, green onions, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don't stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt and cayenne as needed.
• Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce and file at the table for guests to use to their liking.