Gumbo is kind of like saying Casserole. It varies drastically. Use this as a base, then expand to your preferences.
Ingredients
1 large onion (chopped)
4 stalks celery (chopped)
1 large bell pepper (chopped)
2 bay leaves
2 TBL cayenne pepper
2 TBL garlic
1 TBL thyme or oregano
1 TBL Worcestershire
1 tsp each salt and black pepper
——-
2 TBL Emeril’s Essence
1 LB some kind of meat
Instructions
1. After finishing cooking for Basic Roux (see recipe)
2. Add all ingredients up to first line and cook 10 minutes
3. Add 2 CU seafood or chicken stock slowly while stirring
– If roux is hot add cold stock, if roux is cold then heat stock first then add roux
4. Simmer 1 hour while proceeding to Step 5
5. Cook meat pieces (unless fish) in whatever manner you desire, and set aside
6. After simmer of 1 hour, add cooked meat or raw fish (Halibut, Cod, Shrimp or Oyster)
7. Add 2 TBL Emeril’s Essence (see recipe)
8. Ladle into bowls and top with parsley or chives
Gumbo should be the consistency of a hearty chicken soup and should always be served with a couple tablespoons of cooked rice.
