I N G R E D I E N T S
1 whole chicken, cut up
Tony Chachere’s Original Creole Seasoning
1 lb. smoked sausage or andouille sausage (whatever you can get)
1 large bell pepper, finely chopped (any color pepper is good)
1 large onion, finely chopped
4 stalks celery, finely chopped
2 cloves garlic, minced
1/2 tsp. dried thyme
1 to 2 cubes HerbOx chicken bouillon, smashed into powder
1 quart cold water
1/2 cup all-purpose flour
1/2 cup canola oil
4 fresh bay leaves or 2 dried

D I R E C T I O N S
Prepare vegetables. I like to have everything equal around 4 cups as pictured. Here I’ve used a red bell pepper and that’s andouille sausage from the Weeping Radish brewery and restaurant in Currituck County, NC:

Sprinkle the chicken pieces with Tony Chachere’s seasoning. You don’t need a lot. Brown chicken in 1/4 cup oil in cast iron skillet then set aside.

Prepare roux by combining 1/2 cup oil and 1/2 cup flour in heavy pan (I use a Le Creuset) and cook until it looks like this:
That’s going to take between 30-45 minutes and about 3 beers (peferably homebrew). And yes, the beers are for the chef. I would say that I never stop stirring the roux while it’s cooking unless I need to grab a beer real quick. If you’re drinking homebrew from a keg then you’re going to have to pull a pitcher before you start the roux, otherwise you can just grab beers out of the fridge. My last point seems trivial but you really gotta think ahead.

Add vegetables and herbs to roux and cook for about 5 minutes or until vegetables are softened. Then slowly add 1 quart cold water whisking constantly so the roux doesn’t break.

Taste the mixture so you can determine how much chicken bouillon to add (the chicken bouillon contributes significantly to the overall salt content of the gumbo). Add smashed bouillon cubes, browned chicken, and sliced sausage. Return to a boil then reduce heat and simmer for 1 hour.

Taste and correct for seasonings. It’s better to go light on the salt in the beginning since the Tony’s, bouillon, and sausage all contribute salt. You can always add more Tony’s or bouillon later in the process.

Serve over rice (we like brown basmati rice from Trader Joe’s) and top with sliced green onion and your choice of hot sauce.

Enjoy!

I N G R E D I E N T S
5 medium tomatillos
2 medium roma tomatoes
3 large cloves garlic
4 slices white onion
1 tsp salt
1/2 oz dried chile de arbol (1 oz if you’re bold!)
1 cup boiling water
handful fresh cilantro

D I R E C T I O N S
Toast chiles in a cast iron skillet until aromatic then place in a pyrex measuring cup; add one cup boiling water and let chiles soak while preparing remaining ingredients.
Place tomatillos, roma tomatoes, and onion slices under a broiler and cook until charred on all sides. Meanwhile, roast garlic cloves in the cast iron skillet until charred.
Peel garlic and add to food processor. Add chiles and 1/2 cup of the soaking water. Add remaining ingredients and process until smooth. Taste and reseason as desired.

Homemade Andouille Sausage Recipe courtesy Emeril Lagasse, 2002

I N G R E D I E N T S
2 1/2 pounds boneless pork butt, 1/2-inch pieces
1/2 pound pork fat, cut into pieces
1/4 cup Essence, recipe follows
2 tablespoons paprika
1 tablespoon minced garlic
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
3/4 teaspoon file powder
3/4 teaspoon chili powder
3/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin

D I R E C T I O N S
Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.

Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.

Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Episode#: EM1F47
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Jamaican Jerked Chicken Recipe courtesy Emeril Lagasse

I N G R E D I E N T S
5 pounds chicken pieces
2 cups distilled white vinegar, plus 1 teaspoon
2 cups finely chopped scallions
2 Scotch bonnets, seeded and minced (please wear gloves)
2 tablespoons soy sauce
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
2 cups Jamaican Barbecue Sauce, to serve, recipe follows

D I R E C T I O N S
Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.

Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.

On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.

Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.

Jamaican Barbecue Sauce:
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Jamaican hot pepper sauce
2 tablespoons Jerk marinade (reserved from associated recipe)
3 scallions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
3 tablespoons dark rum

In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
Yield: About 2 cups

Episode#: EE2A21
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Courtesy of Rick Bayless
Makes about 2 cups
Recipe from Season 5 of Mexico – One Plate at a Time

I N G R E D I E N T S
5 cloves garlic, unpeeled
1/2 cup peeled, roughly chopped carrot (you’ll need 1 medium carrot)
1/2 cup roughly chopped white onion (you’ll need about half of a small onion)
12 medium (about 5 ounces) orange habanero chiles, stemmed
1 cup apple cider vinegar
1 cup water
About 2 teaspoons salt
1/4 teaspoon sugar

D I R E C T I O N S
Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar.
Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary. Pour into jars or bottles and store in the refrigerator until you’re ready to add some dazzle to a dish.