Yield: 8 servings
|1.00 cup||vegetable oil|
|2.00 cup||chopped onions|
|1.00 cup||chopped celery|
|1.00 cup||chopped bell peppers|
|1.00 tablespoon||minced garlic|
|3.00 \N||bay leaves|
|1 \N||emeril's essence; see * note|
|1.00 pounds||andouille sausage; cut into 1 pieces|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|6.00 cup||venison stock; see * note|
|1½ pounds||bottom round cut of venison; cut into 1 pieces|
|1 \N||(or any cut; except for loin and rib a|
|¼ cup||finely-chopped parsley|
|½ cup||chopped green onions|
|3.00 cup||cooked white rice|
|2.00 tablespoon||chopped green onions|
* Note: See the "Emeril's Essence Information" and "Venison Stock" recipes which are included in this collection.
In a large pot, heat the oil. When the oil is almost smoking, whisk in the flour. Cook the roux for 12 to 15 minutes, stirring constantly for a dark roux. In a large stock pot, add 1 cup of the roux. Add the onions, celery, and bell peppers and stir constantly for 4 to 5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Emeril's Essence and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally. Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper if needed.
Ladle the gumbo into a bowl and top with rice. Garnish with green onions and a bit of Essence. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2398 broadcast 11-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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