Emeril’s Country File Gumbo

  5.0 – 2 reviews  • Southern Recipes
Level: Intermediate
Total: 2 hr
Prep: 45 min
Cook: 1 hr 15 min
Yield: 3 quarts
Level: Intermediate
Total: 2 hr
Prep: 45 min
Cook: 1 hr 15 min
Yield: 3 quarts

Ingredients

  1. 1 1/2 cups Medium Dark Roux, see How To Roux, recipe follows
  2. 2 cups diced onions
  3. 1 tablespoon finely chopped garlic
  4. 2 quarts shrimp, crab or chicken stock
  5. 1 pound andouille sausage, sliced into 1/4-inch thick rounds, browned in a skillet, and drained on paper towels
  6. 1 pound andouille sausage, sliced into 1/4-inch thick rounds, browned in a skillet, and drained on paper towels
  7. 2 bay leaves
  8. 1 tablespoon Worcestershire sauce
  9. Dash hot sauce
  10. 1/4 teaspoon cayenne
  11. 1 1/2 teaspoons salt
  12. 1 cup diced celery
  13. 1 cup diced green bell pepper
  14. 3/4 teaspoon freshly ground black pepper
  15. 2 pounds medium shrimp, peeled and deveined
  16. 1 teaspoon Essence, recipe follows
  17. 1/2 pound lump crabmeat, picked over for shells and cartilage
  18. 1/3 cup green onion tops, chopped
  19. 1/2 cup coarsely chopped parsley leaves
  20. 2 tablespoons chopped fresh thyme leaves
  21. 1 tablespoon chopped fresh basil leaves
  22. 1/2 cup file powder, or to taste
  23. Steamed White Rice, for serving
  24. 3 cups vegetable oil
  25. 5 cups all-purpose flour
  26. 2 1/2 tablespoons paprika
  27. 2 tablespoons salt
  28. 2 tablespoons garlic powder
  29. 1 tablespoon black pepper
  30. 1 tablespoon onion powder
  31. 1 tablespoon cayenne pepper
  32. 1 tablespoon dried oregano
  33. 1 tablespoon dried thyme

Instructions

  1. Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5 minutes. Add the garlic and continue to cook for 1 minute. Slowly pour in stock, whisking constantly to prevent lumps from forming. Add the browned sausage, bay leaves, Worcestershire, hot sauce, cayenne, salt, and pepper.
  2. Bring gumbo to a boil, reduce heat to medium and simmer until gumbo is slightly reduced, about 50 minutes. (Gumbo should cook long enough for the roux flavor to mellow and for any floury taste to dissipate.)
  3. Season the shrimp with the Essence in a small bowl. Stir in the seasoned shrimp, crabmeat, green onions, parsley, thyme and basil. Cook until shrimp are cooked through, about 5 minutes. Taste and adjust seasonings, if necessary. Sprinkle in file powder and cook, stirring, 2 minutes more, or pass file at the table for guests to thicken as desired. Remove bay leaves before serving.
  4. Serve in warmed soup bowls over steamed white rice.
  5. Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.
  6. For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico’s Seafood Okra Gumbo.
  7. For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril’s Country File Gumbo.
  8. For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo. (See Cook’s Note)
  9. Combine all ingredients thoroughly.
  10. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

 

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