Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
irections for sauce:
This recipe makes enough sauce for about
he light brown Cajun roux recipe but continue cooking until the
Note: this chili is best made a day in advance
aprika, the \"Emeril's Bayou Blast\" and the gumbo file. If you
he buns.
Top with Emeril's cole slaw.
Barbecue
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
easpoon Essence or Creole seasoning, recipe follows
Preheat the oven
e the stock for the gumbo. Discard the onion and celery
ablespoon of Emeril's Original Essence (I used the recipe on Zaar
In the above recipe it looks like just a tablespoon of Crab Boil would hardly be noticed. Don't use more unless you are sure you want to. The word concentrated is there for a reason. This marinade needs to go in a food processor or blender for 5 minutes so that it doesn't clog the injector.
Emeril uses this as his injection marinade in a turkey that he dry brines for 24 hours in 1 cup of salt, 1 Tablespoon cayenne, and 1 Tablespoon of freshly ground black pepper.
nion tops, and serve.
Emeril's Creole Seasoning: Combine all
or the Pasta Frittata.
Emeril's ESSENCE Creole Seasoning (also
owl combine bread crumbs,parmesan & Recipe #5031 or seasoned salt and
eat you like in your gumbo.
Brown the sausage.
pread 1 cup of the Best Basic Red Sauce in the
hree quarts of fish stock (recipe below).
Allow the liquid
Saute chopped onions, pepper and garlic (optional). In stew pot, heat diced tomatoes over medium heat. Add vegetables. Brown kielbasa or Italian sausage cut into 1-inch cubes, then add to the stew. Deglaze saute pan with red wine and add to stew pot. Add marinated, browned beef tips with sauce (reference other recipe). Cook rice per package directions. Add to gumbo. Simmer over low heat for 1 hour. Add salt and pepper to taste. If desired, add hot sauce. If necessary, thicken with cornstarch.
ith a little whipped cream (recipe follows) or cinnamon on top
our roux.
(see my recipe list, if you don't