Emeril's Country File Gumbo
INGREDIENTS
•
1 1/2 cups Medium Dark Roux, see How To Roux, recipe follows
•
2 cups diced onions
•
1 cup diced celery
•
1 cup diced green bell pepper
•
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
•
2 bay leaves
•
1 tablespoon Worcestershire sauce
•
Dash hot sauce
•
1/4 teaspoon cayenne
•
1 1/2 teaspoons salt
•
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
Comments & Reviews
Just A Pinch Sweepstakes