GUMBO RECIPE | EMERIL LAGASSE | FOOD NETWORK
Provided by Emeril Lagasse
Categories main-dish
Total Time 2 hours 10 minutes
Prep Time 40 minutes
Cook Time 1 hours 30 minutes
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.
GUMBO BASE (AKA ROUX) RECIPE - FOOD.COM
A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!
Total Time 17 minutes
Prep Time 2 minutes
Cook Time 15 minutes
Yield 1 Sunday Pot of Gumbo
Number Of Ingredients 2
Steps:
- Melt Butter in a heavy bottomed skillet over medium to medium high heat.
- Slowly sprinkle in the flour a little at a time, stirring constantly.
- Continue to stir constantly.
- Do not walk away!
- If you burn it even the tiniest bit, it is unusable.
- You will notice the flour beginning to brown.
- The darker the flour, the darker the gravy.
- For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
- At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
- You can make this ahead of time and keep tightly covered in the frige or freezer.
Nutrition Facts : Calories 1561.9, FatContent 139, SaturatedFatContent 87.6, CholesterolContent 366, SodiumContent 1217.5, CarbohydrateContent 71.6, FiberContent 2.5, SugarContent 0.4, ProteinContent 11.1
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