Best 2 Emerils Chicken And Andouille Gumbo Recipes
**Emeril's Chicken and Andouille Gumbo: A Flavorful Journey Through Louisiana Cuisine**
In the heart of Louisiana, where the bayous and rivers meet, lies a culinary treasure that embodies the vibrant spirit of the region: Emeril's Chicken and Andouille Gumbo. This iconic dish is a symphony of flavors, a melting pot of textures, and a celebration of the rich culinary heritage of the Bayou State. With its savory blend of chicken, andouille sausage, and the holy trinity of Cajun cuisine (celery, bell peppers, and onions), this gumbo is a journey through the vibrant flavors of Louisiana. Join us as we explore this beloved dish, uncovering the secrets behind its delectable taste and guiding you through the steps to recreate this masterpiece in your own kitchen.
In addition to the classic Chicken and Andouille Gumbo, this article also presents a collection of equally enticing gumbo variations. From the hearty Seafood Gumbo, brimming with shrimp, crab, and oysters, to the vegetarian-friendly Vegetable Gumbo, bursting with colorful vegetables and earthy flavors, there's a gumbo for every palate. And for those who love a bit of spice, the Andouille Sausage and Okra Gumbo delivers a fiery kick that will tantalize your taste buds. So, whether you're a seasoned gumbo enthusiast or a curious culinary explorer, this article has something for everyone. Get ready to embark on a culinary adventure as we dive into the world of Emeril's Chicken and Andouille Gumbo and its tantalizing variations.
EMERIL'S CHICKEN AND ANDOUILLE GUMBO
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 4 1â„2 quarts
Number Of Ingredients 17
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.
CHICKEN AND SMOKED SAUSAGE GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 3h50m
Yield 4 servings
Number Of Ingredients 23
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.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your gumbo that much better. Look for plump, juicy chicken, andouille sausage with a good snap, and fresh vegetables.
- Don't skimp on the roux: The roux is the foundation of the gumbo, so take your time and cook it until it's a rich, dark brown color. This will give your gumbo a deep, flavorful base.
- Use a variety of vegetables: The more vegetables you add to your gumbo, the more complex and flavorful it will be. Try using a combination of bell peppers, onions, celery, okra, and tomatoes.
- Don't overcook the chicken: Chicken can easily become dry and tough if it's overcooked. Cook it just until it's cooked through, about 10 minutes.
- Season your gumbo well: Gumbo should be well-seasoned with a variety of spices. Try using a combination of salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, and thyme.
- Let your gumbo simmer: The longer your gumbo simmers, the more flavorful it will be. Try simmering it for at least 30 minutes, or even longer if you have time.
Conclusion:
Emeril's chicken and andouille gumbo is a delicious and easy-to-make dish that is perfect for a cold night. It's packed with flavor and sure to please everyone at your table. So next time you're looking for a hearty and satisfying meal, give this gumbo a try. You won't be disappointed.
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