Emeril Lagasse Gumbo Recipe
Emeril Lagasse's gumbo recipe brings rich, authentic Cajun flavors straight to your kitchen!I can't get enough of this chicken, sausage, and seafood combo simmered to perfection in a dark roux.Start by carefully browning the roux—that’s the key to deep flavor.Add okra and tomatoes for a touch of garden freshness, and be sure to use Emeril’s Essence seasoning for that signature kick.Every spoonful is the quintessential homage to New Orleans cooking.
Servings: 6
Ingredients
- 1/2 cup Vegetable Oil
- 1/2 cup Flour
- 1 cup Onions chopped
- 1/2 cup Celery chopped
- 1/2 cup Green Bell Peppers chopped
- 1 lb Andouille Sausage sliced
- 2 tsp Salt
- 1/4 tsp Cayenne Pepper
- 3 Bay Leaves
- 6 cups Chicken Broth
- 1 lb Chicken cooked and shredded
- 1 tbsp Garlic minced
- 2 cups Okra chopped
- 2 tbsp Parsley chopped
- 1/2 cup Green Onions chopped
- 4 cups Cooked Rice
Instructions
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the flour and stir constantly to make a roux.
- Cook until the roux turns the color of milk chocolate.
- Immediately add the onions, celery, and green bell peppers.
- Cook for about 5 minutes until the vegetables are softened.
- Add the sliced andouille sausage to the pot and cook for 3-4 minutes.
- Stir in the salt, cayenne pepper, and bay leaves.
- Gradually add the chicken broth, stirring until the roux mixture and broth are well combined.
- Bring the mixture to a boil, then reduce heat and simmer for about 45 minutes.
- Add the cooked chicken, minced garlic, chopped okra, parsley, and green onions.
- Cover and simmer for an additional 30 minutes.
- Serve the gumbo hot with cooked rice on the side or mixed in.