EMERIL'S COUNTRY GUMBO
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
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Md Jilani
[email protected]I love this gumbo! It's so flavorful and hearty. I always make a big pot of it so I can have leftovers for lunch the next day.
R.K Sumon
[email protected]This gumbo is not very flavorful. I followed the recipe exactly, but it just didn't have much taste. I would not recommend it.
Elizabeth Dehart
[email protected]I've made this gumbo several times and it's always a hit at parties. It's easy to make and it's always delicious.
Abhi Singh
[email protected]This gumbo is a bit too spicy for me, but it's still very good. I just add a little less cayenne pepper when I make it.
Kansime Doren
[email protected]This gumbo is easy to make and it's delicious. I love the way the chicken and sausage cook together in the gumbo, and the okra gives it a nice thick texture.
Luisa Pavon
[email protected]I've tried this recipe multiple times and it always turns out great. The gumbo is flavorful and hearty, and it's perfect for a cold winter day.
Rosario Landa
[email protected]This gumbo is not very flavorful. I followed the recipe exactly, but it just didn't have much taste. I would not recommend it.
Rashmi Bishwakarma
[email protected]This gumbo is a bit too spicy for my taste, but it's still very good. The flavors are complex and the gumbo is very filling. I would recommend it to anyone who likes spicy food.
Faham Rauf
[email protected]This gumbo is easy to make and it tastes great. I love the way the okra thickens the gumbo and gives it a slightly slimy texture. The chicken and sausage are also very flavorful. I will definitely be making this again.
brad stardust
[email protected]I made this gumbo for a party and it was a huge success. Everyone loved it! The gumbo was flavorful and delicious, and the chicken and sausage were cooked perfectly. I will definitely be making this again.
Babyangel Daniel
[email protected]This gumbo is delicious! The holy trinity of celery, onions, and bell peppers gives it a great flavor base, and the addition of okra and tomatoes makes it hearty and filling. I also love the spice level - it's just right for me.
Zanzibar Hassan
[email protected]I've made this gumbo several times and it's always a hit. The roux is the key - it really gives the gumbo a rich, dark color and flavor. I like to add a lot of vegetables to my gumbo, and this recipe is perfect for that. It's also easy to adjust the
Todd Mason
[email protected]Emeril's Country Gumbo is a fantastic dish! The flavors are bold and complex, and the gumbo is hearty and filling. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.