02
Aug
Stir in shrimp chicken sausage crab green onions parsley bay leaves thyme and basil. Get Gumbo Zherbes Recipe from Food Network.
When hot add the onions celery and bell pepper.
Emeril lagasse gumbo recipes. Directions Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot add the onions celery and bell pepper. Bring gumbo to a boil reduce heat to medium and simmer until gumbo is slightly reduced about 50 minutes.
Season the shrimp with the Essence in a small. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour skimming the foam and any oil that rises to the surface.
Season both the shrimp and the catfish with 1½ teaspoons Essence. Stir the shrimp and fish into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook stirring often for an additional 5 minutes.
Taste the gumbo and season if necessary. Gumbo should cook long enough for roux flavor to mellow. Stir in shrimp chicken sausage crab green onions parsley bay leaves thyme and basil.
Taste and adjust seasonings if necessary. Recipe courtesy of Emeril Lagasse Emerils Potluck William and Morrow Publishers. Serves 10 to 12 three quarts Ingredients.
34 cup vegetable oil. 1 cup all-purpose flour. 1½ cups finely chopped onions.
34 cup finely chopped green bell peppers. 34 cup finely chopped celery. 2 tablespoons minced garlic.
One 12-ounce bottle amber beer. 6 cups shrimp stock. 14 teaspoon dried thyme.
Get Gumbo Zherbes Recipe from Food Network. 3 tablespoons rendered bacon fat. 1 ham hock about 2 pounds with several 12-inch slits cut into it.