Some form of gumbo is always on the menu at Emeril's Restaurant. This classic seafood version, which is chock-full of shrimp, fish, and oysters swimming in a broth richly flavored with gumbo crabs, is always a hit.
This is a take on the famous gumbo created by Chef Paul Prudhomme. The secret to making this flavorful stock is to use a big stewing hen (you can substitute two smaller chickens if you would prefer). Use at least 6 pounds of chicken so that the stock is very rich. Good stock makes good gumbo!
Prep Time: 2 hours (includes time for making broth)
Turkey Gumbo is usually made from the broth you make from the leftover turkey after carving it up on a holiday. Never throw it away! If you don't make gumbo the next day, you can always save it in your freezer.
Prep Time: 2 hours (includes time for making stock)
Duck and wild mushrooms are the perfect partners in this rich, earthy gumbo. Should you happen to have a duck hunter in your family, feel free to subsitute an equal weight of wild ducks for truly deep duck flavor.
Everybody in Louisiana loves gumbo and there are so many variations. This gumbo is very light because it doesn't have a roux. It is thickened with okra and gumbo file. The gumbo file, which is made from ground sassafras leaves, can be found online or in specialty spice shops.
This classic gumbo is always a favorite at Emeril's restaurant. It's packed with flavor and great for parties or tailgating. Make this gumbo the night before for even more flavor. Just warm it up, whip up some rice and put out the hot sauce when you're ready to serve.