Emeril’s New Orleans Gumbo

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, boneless and skinned
• 1 pound shrimp, peeled and deveined
• 6 cups chicken stock
• 2 bay leaves
• 2 tablespoons Cajun seasoning
• Cooked white rice, for serving

Instructions:

• Heat oil in a large pot over medium. Whisk in the flour for a roux, stirring constantly until it makes a nice dark brown, 10-15 minutes.
• Add the onion, bell pepper, celery, and garlic. Continue cooking until softened, about 5 minutes.
• Add sausage, chicken and Cajun seasoning and cook until browned.
• Gradually add the chicken stock while stirring. Add bay leaves and bring to a simmer. Simmer for 1 hour.
• Add the shrimp during the last 5 minutes of cooking time.
• Serve over white rice.

Emeril’s gumbo is a comfort dish, really, with dark roux providing an earthy base that one finds a good complement to spiced meat and seafood. This is Louisiana cooking at its finest.