Steps:
- Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5 minutes. Add the garlic and continue to cook for 1 minute. Slowly pour in stock, whisking constantly to prevent lumps from forming. Add the browned sausage, bay leaves, Worcestershire, hot sauce, cayenne, salt, and pepper.
- Bring gumbo to a boil, reduce heat to medium and simmer until gumbo is slightly reduced, about 50 minutes. (Gumbo should cook long enough for the roux flavor to mellow and for any floury taste to dissipate.)
- Season the shrimp with the Essence in a small bowl. Stir in the seasoned shrimp, crabmeat, green onions, parsley, thyme and basil. Cook until shrimp are cooked through, about 5 minutes. Taste and adjust seasonings, if necessary. Sprinkle in file powder and cook, stirring, 2 minutes more, or pass file at the table for guests to thicken as desired. Remove bay leaves before serving.
- Serve in warmed soup bowls over steamed white rice.
- Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.
- For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo.
- For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo.
- For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo. (See Cook's Note)
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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Engela Kelly
[email protected]This gumbo is a must-try! It's packed with flavor and the chicken and sausage are cooked to perfection. I served it with cornbread and it was a perfect meal. I will definitely be making this again.
Tinika Brightful
[email protected]I've never made gumbo before, but this recipe made it easy. The instructions were clear and concise, and the gumbo turned out great. It was flavorful and hearty, and my family loved it. I will definitely be making this again.
Amit Thakur
[email protected]This gumbo is delicious! I love the smoky flavor and the chicken and sausage are cooked perfectly. I served it over rice and it was a perfect meal. I will definitely be making this again.
Ashley Miscuk
[email protected]I'm not a huge fan of gumbo, but I really enjoyed this recipe. It was flavorful and not too heavy. I especially liked the addition of the okra. I will definitely be making this again.
Md jahangir Khan
[email protected]This gumbo is amazing! The flavors are incredible and it's so easy to make. I've made it several times now and it's always a hit. I highly recommend it!
Ali Barada
[email protected]I love this gumbo recipe. It's so easy to make and always turns out delicious. I usually add a little extra shrimp to it and it's always a hit with my guests.
Khan Khan g
[email protected]This gumbo is a must-try! It's packed with flavor and the chicken and sausage are cooked to perfection. I served it with cornbread and it was a perfect meal. I will definitely be making this again.
Malik Jee
[email protected]I've never made gumbo before, but this recipe made it easy. The instructions were clear and concise, and the gumbo turned out great. It was flavorful and hearty, and my family loved it. I will definitely be making this again.
Alfonso Love
[email protected]This gumbo is delicious! I love the smoky flavor and the chicken and sausage are cooked perfectly. I served it over rice and it was a perfect meal. I will definitely be making this again.
Anja H
[email protected]I'm not a huge fan of gumbo, but I really enjoyed this recipe. It was flavorful and not too heavy. I especially liked the addition of the okra. I will definitely be making this again.
Okechukwu Michael
[email protected]This gumbo is amazing! The flavors are incredible and it's so easy to make. I've made it several times now and it's always a hit. I highly recommend it!
Hizbulla Akbari
[email protected]I love this gumbo recipe! It's so easy to make and always turns out delicious. I usually add a little extra cayenne pepper to give it a bit of a kick. I also like to serve it with cornbread on the side.
Sheikh's Bro
[email protected]Emeril's Country File Gumbo is a flavorful and hearty dish that is perfect for a cold winter day. I followed the recipe exactly and was very pleased with the results. The gumbo was thick and rich, with a delicious smoky flavor. The chicken and sausag