Emerils Country Gumbo

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1 Chicken breast; cut in 1/2
1 tb Finely-chopped garlic
Salt; to taste
1/2 lb Lump crab meat; picked over
8 tb File powder; (ground
(available in specialty food
1 pn Cayenne pepper
2 Bay Leaves
1 tb Chopped fresh basil
Black Pepper; freshly ground
1 tb Worcestershire Sauce
2 md Onions; chopped
3 Andouille sausage links; cut
6 Green Onions; chopped
2 tb Chopped fresh thyme
1 ds Hot sauce
5 Celery ribs; chopped
1 Green bell pepper; chopped
1/2 c Vegetable oil
1 1/2 ga Shrimp; crab or chicken
1 lb Cooked shrimp; peeled
; lightly browned
3/4 c All-purpose flour
1/2 c Coarsely-chopped parsley
; browned, drained

Original recipe makes 4 servings



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. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-011 broadcast 02-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-09-1997 Recipe by: Emeril Lagasse

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