Best 2 Emerils Country Gumbo Recipes

In the heart of Cajun country, where the Mississippi River meets the Gulf of Mexico, lies a culinary treasure that embodies the rich and vibrant culture of Louisiana: Emeril's Country Gumbo. This iconic dish, celebrated for its bold flavors, hearty ingredients, and versatility, is a symphony of textures and tastes that will tantalize your palate and warm your soul. From the classic chicken and andouille sausage gumbo, a harmonious blend of smoky meats and aromatic vegetables, to the seafood gumbo, a coastal delight brimming with succulent shrimp, crab, and fish, each variation of this Louisiana staple offers a unique culinary journey. Whether you prefer the traditional dark roux, which lends a deep, earthy flavor, or the lighter, more vibrant roux, you'll find a recipe here that suits your taste. So, gather your ingredients, fire up the stove, and prepare to indulge in the flavors of the bayou with these delectable Emeril's Country Gumbo recipes.

Here are our top 2 tried and tested recipes!

GUMBO

Gumbo image

Provided by Emeril Lagasse

Categories main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 23

Ingredients

1/4 cup vegetable oil
2 pounds okra, washed in cold water, caps removed and tips cut into 1/4-inch rounds
Essence, recipe follows
2 cups tomatoes, peeled, seeded and chopped
1 cup chopped onions
1 cup chopped celery
Salt
Cayenne
5 bay leaves
1/2 teaspoon dried thyme leaves
1 tablespoon minced garlic
8 cups water
2 pounds medium shrimp, peeled and deveined
2 cups cooked white rice, warm
2 tablespoons chopped green onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

EMERIL'S COUNTRY FILE GUMBO

Emeril's Country File Gumbo image

Provided by Food Network

Categories main-dish

Time 2h

Yield 3 quarts

Number Of Ingredients 33

Ingredients

1 1/2 cups Medium Dark Roux, see How To Roux, recipe follows
2 cups diced onions
1 tablespoon finely chopped garlic
2 quarts shrimp, crab or chicken stock
1 pound andouille sausage, sliced into 1/4-inch thick rounds, browned in a skillet, and drained on paper towels
1 pound andouille sausage, sliced into 1/4-inch thick rounds, browned in a skillet, and drained on paper towels
2 bay leaves
1 tablespoon Worcestershire sauce
Dash hot sauce
1/4 teaspoon cayenne
1 1/2 teaspoons salt
1 cup diced celery
1 cup diced green bell pepper
3/4 teaspoon freshly ground black pepper
2 pounds medium shrimp, peeled and deveined
1 teaspoon Essence, recipe follows
1/2 pound lump crabmeat, picked over for shells and cartilage
1/3 cup green onion tops, chopped
1/2 cup coarsely chopped parsley leaves
2 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh basil leaves
1/2 cup file powder, or to taste
Steamed White Rice, for serving
3 cups vegetable oil
5 cups all-purpose flour
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

Tips:

Mise en place (prep work): Before you start cooking, gather and measure all ingredients, especially the spices. Having everything ready will make the cooking process much smoother.
Use a large pot: Gumbo tends to bubble and splatter, so it's best to use a large pot to prevent spills.
Cook the roux slowly: The roux is the base of the gumbo, so it's important to cook it slowly over medium heat. This will help develop the flavor and prevent it from burning.
Use a variety of vegetables: Feel free to add your favorite vegetables to the gumbo. Some common choices include okra, bell peppers, celery, and onions.
Use seafood and/or meat: You can use a variety of seafood and/or meat in your gumbo. Some popular choices include shrimp, crab, chicken, and sausage.
Season to taste: Gumbo is a flavorful dish, so don't be afraid to season it to your liking. Common seasonings include salt, pepper, cayenne pepper, and paprika.
Serve over rice: Gumbo is traditionally served over rice. You can use white rice, brown rice, or even dirty rice.

Conclusion:

Emeril's Country Gumbo is a delicious and hearty dish that is perfect for a special occasion or a casual meal. With its rich flavors and variety of ingredients, this gumbo is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Emeril's Country Gumbo a try. You won't be disappointed!