Best 2 Emeril Lagasse Chicken And Sausage Gumbo Recipes
**Emeril Lagasse's Chicken and Sausage Gumbo: A Flavorful Fusion of Creole Delights**
Originating from the heart of Louisiana, chicken and sausage gumbo is a culinary masterpiece that captivates taste buds with its rich, bold flavors and vibrant colors. This classic Cajun dish is a harmonious blend of savory chicken, spicy sausage, and aromatic vegetables, all simmering together in a deeply flavorful broth. Emeril Lagasse, the renowned chef known for his vibrant personality and innovative cooking style, presents his own rendition of this beloved dish, infusing it with his signature bold flavors and unique techniques. From the traditional chicken and sausage gumbo to variations featuring seafood, vegetarian options, and even a spicy gumbo z'herbes, this article offers a diverse collection of recipes that cater to every palate and dietary preference. Get ready to embark on a culinary journey through the vibrant streets of New Orleans, where the soulful flavors of gumbo await your taste buds.
CHICKEN AND SMOKED SAUSAGE GUMBO WITH WHITE RICE
Provided by Food Network
Categories main-dish
Time 4h
Yield 6 to 7 cups, 6 to 8 servings
Number Of Ingredients 30
Steps:
- In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
- Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
- Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
- Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
- Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
- Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
- Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
- In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.
- Uncover and fluff the rice with a fork. Discard the bay leaf and serve.
GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 23
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.
Tips:
- Use a variety of sausage for a more complex flavor. Andouille, kielbasa, and chorizo are all good options.
- Don't overcrowd the pot. If you're using a lot of chicken and sausage, you may need to cook them in batches.
- Sauté the vegetables until they're soft and caramelized. This will add a lot of flavor to the gumbo.
- Use a good quality chicken stock. This will make a big difference in the flavor of the gumbo.
- Don't boil the gumbo. Bring it to a simmer and then let it cook gently for at least 30 minutes, or up to an hour.
- Serve the gumbo with rice, and top it with your favorite toppings, such as green onions, parsley, hot sauce, or filé powder.
Conclusion:
Emeril Lagasse's chicken and sausage gumbo is a delicious and easy-to-make dish that's perfect for a crowd. With a few simple tips, you can make a gumbo that's sure to impress your friends and family. So next time you're looking for a hearty and flavorful meal, give this recipe a try. You won't be disappointed!
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