Emeril's Big Game Gumbo| Emeril Lagasse

SERVE A TASTE OF NEW ORLEANS CUISINE AT HOME WITH EMERIL’S CHICKEN AND ANDOUILLE SAUSAGE. THIS HEARTY AND DELICIOUS GUMBO IS PACKED WITH FLAVOR AND GREAT FOR PARTIES, TAILGATING, OR DINNER TONIGHT!
CHICKEN AND SAUSAGE GUMBO
SERVES 6
1 cup vegetable oil
1 cup flour
3 onions, chopped
2 ribs celery, finely chopped
1/2 red bell pepper, finely chopped
2 tablespoons minced garlic
Coarse salt
1/2 teaspoon cayenne
2 to 3 bay leaves
4 boneless, skinless medium chicken breasts, cut into bite-size pieces
Emeril’s Creole Essence Seasoning (recipe follows)
1 1/2 pounds smoked sausage, preferably andouille, sliced crosswise
8 cups chicken stock, homemade or store-bought
Cooked white rice, for serving
1 bunch scallions, thinly sliced
1/3 cup chopped fresh parsley leaves
File, for serving (optional)
In a large, heavy-bottomed Dutch-oven, heat oil over medium-high heat; whisk in flour. Cook, stirring constantly, reaching every portion of the bottom of the pot, until roux begins to take on some color. Reduce heat to medium or medium-low and continue cooking and stirring constantly until roux reaches the color of milk chocolate. (The timing here will vary depending on your cooktop as well as the pan you are using; the most important thing is to not let any portion of the roux scorch, and to stir constantly until you've reached the desired color.)
Add onions, celery, bell pepper and minced garlic, and cook over medium-high heat, stirring frequently, until vegetables have softened, 5 to 7 minutes.
Season chicken with Essence and add to the Dutch-oven. Cook, stirring occasionally, until cooked through, about 10 minutes. Add stock and cook, stirring occasionally, until it comes to a boil. Reduce to a simmer, cover, and cook for 1 ½ hours. Taste and adjust seasoning with salt and cayenne.
Serve in large shallow bowls topped with a heaping spoonful of white rice. Garnish each with scallions, parsley, and ¼ teaspoon file, if desired.
 
EMERIL’S CREOLE ESSENCE SEASONING
MAKES 2/3 CUP
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
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@sneezygamingvideos]

Bring back Emeril Live. The best cooking show ever!

[@dlowfresh]

There's no way in hell Emril runs this channel... But we miss you!!! Cooking shows haven't been the same since.

[@death2pc]

Thank You!!!!!

[@fishin4bogey]

It's all competition crap now.

[@erichenderson6515]

@@fishin4bogey I know.

[@ForbiddenFoodTV]

It's amazing how many core memories unlock hearing certain phrases. "It never comes to it's full thickening power until..." Me: "IT COMES TO A BOIL!". Watching Emeril live was such a strong part of my childhood and rooting my love for cooking.

[@marynewbury5436]

Perfect timing! I've been wanting to make gumbo!

[@MrGeroth]

Made it a many times. Awesome

[@erichenderson6515]

Even though, Gumbo is America's second favorite stew, to me it's my number one favorite stew.

[@thelog86]

I also make dry roux. Taste exactly the same with wayyyyyy less oil in your gumbo. Put flour in cast iron pot at 400 degrees. Stir every 20 min or so. I let mine go as long as 3 hrs. Flour will become about the color of cinnamon. I like mine darker but will do. Once you have your toasted flour in dome kind of dish mix chicken stock or water with your toasted flour a little at a time until it looks like chocolate pudding. Now you have made your super dark roux. When u add that water its going to become much much darker. Like i said b4 its gonna look like chocolate pudding

[@carolchurch3727]

ive never tried gumbo but i have everthing at the house to make it already.Im pretty sure ive kelbisa in the frezzer.got all the spices etc .ive got the kelbisa in the frezzer but anyway looks delicious.I soo would like u to come back to tv.u and Paula were the best .

[@charlesrocks]

I love how proud he is of Gulf Coast, specifically New Orleans, food.

[@moniqueperry8084]

Love Emeril

[@phill8005]

try lard ( duck, chicken, pork ) and flour, or butter and flour for seafood gumbo.

[@denniswells9788]

Made this gumbo, yesterday. Perfect for the Super Bowl. I did add nearly 1 teaspoon of cayenne. It bumped it up a notch.

[@meghanfaulkner4154]

I've made this too and it's amazing. I also increased the cayenne.

[@erichenderson6515]

I prefer Gumbo over Chili. 😋😋😋

[@thelog86]

I have to have file' thats what gives gumbo that unique flavor. And it thickens your base

[@lilliebest7346]

I made this and OMG!!!

[@jasongrinnell1986]

It’s all about presentation. Depending on the options of gumbo you want.

[@cathyc2665]

Texas does the Trinity!

[@katemedley3057]

I learned to cook from him

[@PinkSunglasses50]

yum yes please

[@scotth798]

Being from Louisiana seven generations later, I guess everyone fries eggs differently

[@Ty-cs5wl]

The g.o.a.t of the foodnetwork

[@bustakitayancey7261]

Thanks to a fellow Redditor I can finally hear my favorite phrase...😭😭😭😭

[@jimmyvillaflor5222]

Girl in the Florida shirt thought there was more to the essence..

[@death2pc]

Gumbo...........? Whoa. That's Gumby's father.................

[@morrismonet3554]

File is never optional in my house.

[@cathyc2665]

I've never seen it put on cooked gumbo.

[@morrismonet3554]

@@cathyc2665 You hang around with bad people. LOL

[@greghowell9986]

Hey! Where's the potato salad?

[@patty-cf7jj]

I follow Charlie Andrew’s method. He cooks the roux and the vegetables separately then adds the cooled off roux. And I also thought it wasn’t gumbo unless okra is in it.

[@terrellcampbell419]

Crawfish erodes emeril lagasse

[@originaluddite]

So, he adds spices to his chicken pieces only a moment before throwing it in with all the other stuff. Would it make any difference if he just added the spices _into the pot_ a moment before the chicken? How much of these steps is just process or custom rather than results?

[@RRR-pj8cr]

Just season the chicken and throw it in. Keep it simple

[@ELl_e..3]

For filming sake he isn’t doing it exactly as he would normally. If you notice he serves out of a different pot. ✨T.V. Magic✨

[@sarahrosemberg89]

This Looks Good ❤️😊 Allergic To SELFISH

[@Soxruleyanksdrool]

I wish more folks were allergic to SELFISH.

[@erichenderson6515]

You can also make gumbo with meat or vegetables.

[@plusmin09]

"I WOULD NOW HAVE CHICKEN SAUSAGE AND OKRA GUMBO!!!" Why tf would you applaud that?

[@ZarosTemplar]

americans are a special kind of... well, special, and applaud absolutely anything and everything for seemingly no reason

[@plusmin09]

@@ZarosTemplar I don't think it's a nationality thing. I've seen shows from the UK with frivolous applause and general dumbassery as well.

[@matthewdunphy8524]

The answer is, there is someone directing the audience to react like that because the production crew believes noises from an engaged audience will make the show more engaging for viewers at home.

[@shottygod13]

Chicken n sausage but title says big game. Where's the big game in this dish

[@Soxruleyanksdrool]

no he means the big game as in the big football game the supper bowl