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Robin's version of Emeril's Gumbo Ya Ya

Source of Recipe

Emeril Lagasse - Food Network


Recipe Introduction

This is my variation of Emeril's recipe. This is a rich gumbo, with a thick soup.

List of Ingredients

1 hen, about 5 #
8 c. water
2 med yellow onions, quartered
2 ribs celery, each cut into 6 pieces
2 bay leaves
1 tb. salt
3/4 tsp cayenne pepper (adjust to taste, Emeril's called for 1 1/2 tsp)
1 1/2 c. vegetable oil
1 1/2 c. all purpose flour
2 c. chopped yellow onions
1 c. chopped green bell peppers
1 c. chopped celery
1/2 lb. smoked sausage, finely chopped
1 # frozen sliced okra
1 lb. smoked sausage, sliced into 1/4" slices
1 # fresh or frozen peeled raw shrimp (could use cooked, also)
1 tb. gumbo file' (ground sassafras leaves)
2 tb. chopped green onions
1 tb. dried or 2 tb. fresh chopped parsley leaves
Cooked white rice, for serving


Recipe

In large, heavy pot place hen, water, quartered onions, celery pieces, bay leaves, 1 tb. salt and 1/2 tsp cayenne pepper and bring to boil over high heat. Reduce heat to med and cook, partially covered, until the hen is tender (1-2 hrs). Remove hen and set aside to cool. Strain and reserve the broth. Discard what you have strained from broth.

In same large pot or a seperate pot (I suggest something not too thin skinned because it is so easy to burn the roux)
over medium heat, combine oil and flour. Cook, stirring constantly, until the roux is a dark, chocolate color...about 20 min. STIR CONSTANTLY! The roux will burn quickly...and if you burn it...you throw it out and start over! I usually burn my first round of roux and have to re-do! (I'm bad to try and multitask while making this) Add chopped onion, bell peppers, celery and chopped sausage. Cook, stirring until vegs soften...about 5-10 min. (don't burn!). Add reserved broth and stir until combined. Boil, then reduce to med-low and cook, uncovered about an hour, stirring occassionally. Meanwhile, remove skin from hen and pick the meat from bones, discarding skin and bones. Coarsley chop or teat meat into bite size pieces (I like to leave mine in large bite size pieces). Add the chicken, okra and sliced sausage to the gumbo. Cook 15 min. Add shrimp, let set another 5 min. Stir in 1/4 tsp cayenne pepper (or more to taste), 1 tb. gumbo file' and parsley.

I serve with hot white rice in the bottom of bowl, ladeling gumbo over top, and sprinkling chopped green onions over. Have Louisiana hot sauce on the table.