Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Venison And Andouille Sausage Gumbo


  • 1 cup roux
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 tablespoon minced garlic
  • 3 bay leaves
  • pinch cayenne
  • Essense
  • salt and pepper
  • 1 pound andouille sausage, cut into 1 inch pieces
  • 6 cups venison stock
  • 1 1/2 pounds bottom round cut of venison (or any cut, except for the loin and rib area), cut into 1 inch pieces
  • 1/4 cup finely chopped parsley
  • 1/2 cup chopped green onions
  • 3 cups cooked white rice
  • 2 tablespoons chopped green onions


  • In a large stock pot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4-5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essense 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 in a boil and top with rice. Garnish with green onions and Essense.
  • Yields: 8 servings