Dayum! Emeril's recipe is hot!

[lspencer534]

I made sausage, shrimp, and okra gumbo last night from one of Emeril Lagasse's before-he-was famous recipes. Pound of sausage, shrimp, and okra, together with other vegetables and about 25 seasonings...including 2 tablespoons of cayenne pepper. The recipe also called for a teaspoon of hot paprika. Jeebus! That chit will scorch your tongue, stomach, and exit portal! It was so good I couldn't stop eating it, though.

He's toned things down a lot in his cook books to better appeal to the masses, I guess. Any of you Cajun food lovers like it that hot?

[Strats-N-Vettes]

define hot....

[lspencer534]

define hot....

"That chit will scorch your tongue, stomach, and exit portal!" I was sweating the whole time I was eating. Thankfully cayenne pepper has short burning period, but another spoonful sets it right back in motion.

[Blademaker]

Ohhellyes.......I loves a lotta heat, if it tastes good.
But stuff like ghost pepper ?
Hell no.
I want to be able to taste my food.

[lspencer534]

Ohhellyes.......I loves a lotta heat, if it tastes good.
But stuff like ghost pepper ?
Hell no.
I want to be able to taste my food.

Ghost pepper? :confused5:

[jaxgator]

Ghost pepper? :confused5:

The Bhut Jolokia (Naga/Ghost) pepper to be more specific.

1tRq8ExAHzk

[Cybercowboy]

Two tablespoons of cayenne pepper in a batch of gumbo wouldn't make it too hot for me. It would have some noticeable heat though and would be more than I would add of just cayenne. I like to use fresh cayenne in gumbo instead of ground, and serve it with Tabasco or similar. Oh, and of course file powder. The hot paprika doesn't even register on my radar as "spicy."

[lspencer534]

Two tablespoons of cayenne pepper in a batch of gumbo wouldn't make it too hot for me. It would have some noticeable heat though and would be more than I would add of just cayenne. I like to use fresh cayenne in gumbo instead of ground, and serve it with Tabasco or similar. Oh, and of course file powder. The hot paprika doesn't even register on my radar as "spicy."

Even Hungarian hot paprika?

[VatorMan]

I have some Chili powder from India that will light your ass up. I made the mistake of using it like regular chili powder and had to use a tub of sour cream to cool it down.

[Cybercowboy]

Even Hungarian hot paprika?

It's about a 500 on the Scoville scale. Cayenne is about 40,000 Scoville units, or 80 times hotter. You'd have to use 80 times as much paprika (the hot stuff) to double the heat of that dish. :lol:

Regular paprika is zero on the Scoville scale, because it's made from bell pepper which by definition is zero on the scale. Hot Hungarian paprika is made from a strain of bell peppers that actually has some capsaicin.

[bryanZ06]

I made sausage, shrimp, and okra gumbo last night from one of Emeril Lagasse's before-he-was famous recipes. Pound of sausage, shrimp, and okra, together with other vegetables and about 25 seasonings...including 2 tablespoons of cayenne pepper. The recipe also called for a teaspoon of hot paprika. Jeebus! That chit will scorch your tongue, stomach, and exit portal! It was so good I couldn't stop eating it, though.

He's toned things down a lot in his cook books to better appeal to the masses, I guess. Any of you Cajun food lovers like it that hot?

Do you have a link to it or would you mind posting it up?

Ohhellyes.......I loves a lotta heat, if it tastes good.
But stuff like ghost pepper ?
Hell no.
I want to be able to taste my food.

:iagree:

[CertInsaneC5]

Anymore I like my food spicy, but not necessarily hot. I use to be able to take the hot stuff and just shrug it off. As a teenager I would eat whole jalapenos from the jar like pickles.

I don't know if it is just age or the fact that I have learned to like other spices better and know how to use them.

That gumbo does sound good though. :seasix:

[lspencer534]

Here ya go, BryanZ06:


INGREDIENTS

For the gumbo:

¼ cup canola oil
3 tablespoons whole wheat flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
2 bay leaves
1 tablespoon cayenne pepper
1 teaspoon chopped fresh thyme leaves
Salt and pepper
1 pound Andouille sausage, sliced into 1/2-inch coins
1 pound small okra, stem ends trimmed and sliced 1/2-inch thick or frozen and defrosted sliced okra
1 tablespoon chopped garlic
1 cup chopped tomatoes with their juices
10 cups shrimp or fish stock (Chicken stock can be substituted)
2 tablespoons Cajun spice blend, recipe follows
2 pounds medium (26 to 30 count) shrimp, peeled, deveined and chopped
Quinoa, for serving
Chopped Green Onion Tops, for serving

Cajun Spice Blend:
1 tablespoon cayenne
1 tablespoon ground black pepper
2 tablespoons chopped dried basil
2 tablespoons dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder
3 teaspoons paprika

PREPARATION:

For the gumbo:

1.In a large stock pot or heavy bottom enamel pot over medium heat, add the canola oil and the flour. Stir the mixture until it begins to turn a medium brown color, similar to peanut butter. This should take about 10 minutes. Add the onions, bell peppers, and celery and cook until the vegetables are soft, about 4 minutes. Add the bay leaves, cayenne and thyme. Season with salt and pepper.

2.Next, add the sausage, okra, garlic, tomatoes and shrimp stock and bring to a simmer. Reduce the heat to medium-low, and simmer gently for 45 minutes. Using a clean ladle, occasionally skim any impurities or foam that rises to the top of the gumbo.

3.Season the shrimp with the Cajun spice blend in a medium bowl. Add the shrimp, stir well, and cook until the shrimp are pink and just cooked through about 5 minutes. Remove from the heat and stir in the parsley. Remove bay leaves before serving.

4.Serve immediately over quinoa and garnish with chopped green onions tops, if desired.

[Chuck A]

That's sounds delicious very hungry indeed

[Strats-N-Vettes]

Here ya go, BryanZ06:


INGREDIENTS

For the gumbo:

¼ cup canola oil
3 tablespoons whole wheat flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
2 bay leaves
1 tablespoon cayenne pepper
1 teaspoon chopped fresh thyme leaves
Salt and pepper
1 pound Andouille sausage, sliced into 1/2-inch coins
1 pound small okra, stem ends trimmed and sliced 1/2-inch thick or frozen and defrosted sliced okra
1 tablespoon chopped garlic
1 cup chopped tomatoes with their juices
10 cups shrimp or fish stock (Chicken stock can be substituted)
2 tablespoons Cajun spice blend, recipe follows
2 pounds medium (26 to 30 count) shrimp, peeled, deveined and chopped
Quinoa, for serving
Chopped Green Onion Tops, for serving

Cajun Spice Blend:
1 tablespoon cayenne
1 tablespoon ground black pepper
2 tablespoons chopped dried basil
2 tablespoons dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder
3 teaspoons paprika

PREPARATION:

For the gumbo:

1.In a large stock pot or heavy bottom enamel pot over medium heat, add the canola oil and the flour. Stir the mixture until it begins to turn a medium brown color, similar to peanut butter. This should take about 10 minutes. Add the onions, bell peppers, and celery and cook until the vegetables are soft, about 4 minutes. Add the bay leaves, cayenne and thyme. Season with salt and pepper.

2.Next, add the sausage, okra, garlic, tomatoes and shrimp stock and bring to a simmer. Reduce the heat to medium-low, and simmer gently for 45 minutes. Using a clean ladle, occasionally skim any impurities or foam that rises to the top of the gumbo.

3.Season the shrimp with the Cajun spice blend in a medium bowl. Add the shrimp, stir well, and cook until the shrimp are pink and just cooked through about 5 minutes. Remove from the heat and stir in the parsley. Remove bay leaves before serving.

4.Serve immediately over quinoa and garnish with chopped green onions tops, if desired.






No offense Spence ....that's gotta be the dumbest gumbo recipe I have ever seen...and I have seen some libtarded ones....all that stuff in there makes it a vegetable soup.:D


So, what did you use for sausage?...hopefully not hillshire farms or something processed and greasy like that.

[Cybercowboy]

No offense Spence ....that's gotta be the dumbest gumbo recipe I have ever seen...and I have seen some libtarded ones....all that stuff in there makes it a vegetable soup.:D


So, what did you use for sausage?...hopefully not hillshire farms or something processed and greasy like that.

Huh? All gumbos start with the trinity and most all have okra in them. A cup of tomatoes will give it a bit more depth of flavor, looks OK to me. And yeah, when I make gumbo it's always with real andouille sausage, the nice dense stuff.

Also when making gumbo with shrimp in it, peel the shrimp and save the shells. Get a small stock pot or large sauce pan and toss in about two tbsp of olive oil and heat it up some, then add the (dry) shells and a bit of garlic and a bay leaf. Saute the shells until they are kinda a dark red (do not burn!) and add enough water to make a small stock. Simmer for about 20 minutes, strain, and toss that in the gumbo as the stock. You can add more chicken stock if needed. Good stuff.

[CertInsaneC5]

Huh? All gumbos start with the trinity and most all have okra in them. A cup of tomatoes will give it a bit more depth of flavor, looks OK to me. And yeah, when I make gumbo it's always with real andouille sausage, the nice dense stuff.

Also when making gumbo with shrimp in it, peel the shrimp and save the shells. Get a small stock pot or large sauce pan and toss in about two tbsp of olive oil and heat it up some, then add the (dry) shells and a bit of garlic and a bay leaf. Saute the shells until they are kinda a dark red (do not burn!) and add enough water to make a small stock. Simmer for about 20 minutes, strain, and toss that in the gumbo as the stock. You can add more chicken stock if needed. Good stuff.

:iagree: Sounds like a decent recipe. It was probably too hot because Annie snuck in some extra spices. :D

But by all means Strats. Share your gumbo recipe with us. :waiting:

[Dan Dlabay]

I love hot spicy food. That's why I like Thia, Vietnamese, Korean, Mexican, Cajun, and South Western food. Our garden has cayenne, jalapeno, hot banana, and Thia chillies.:cert:

[Sea Six]

But by all means Strats. Share your gumbo recipe with us. :waiting:

Cough it up Strats

:bigears:

[Sea Six]

I love hot spicy food. That's why I like Thia, Vietnamese, Korean, Mexican, Cajun, and South Western food. Our garden has cayenne, jalapeno, hot banana, and Thia chillies.:cert:

Thai chilis > Thia chillies


:dance:

[lspencer534]

No offense Spence ....that's gotta be the dumbest gumbo recipe I have ever seen...and I have seen some libtarded ones....all that stuff in there makes it a vegetable soup.:D


So, what did you use for sausage?...hopefully not hillshire farms or something processed and greasy like that.

I can eat only turkey sausage, not beef or pork sausage. Allergies. Mine wasn't as good as it can be with andouille.

[Strats-N-Vettes]

Huh? All gumbos start with the trinity and most all have okra in them. .

No


:But by all means Strats. Share your gumbo recipe with us. :waiting:

Cough it up Strats

:bigears:


Sorry, just got back to this thread....I sent this to a fellow in Cali. way back when...


Ok, I am typing this how I make it here all the time so it really aint a recipe I am following.

First, you will need a thick pot to cook the roux in, a magnalite will do, but an old black iron is the best, the other pot needs to be a large deep one, like a big soup pot.

Ok, first make some roux (pronounced "roo") in the thick pot, put one and 1/2 cup of oil and get real hot, add one and 1/2 cup of flour, stir CONTINUOUSLY, dont let it burn, wait till it turns dark brown then turn it off... (move to a cooler burner), and keep stirring while it is off! (let cool)



You will need:

1. one cut chicken ( a hen is best) seasoned (Tony Cachere' More Spice seasoning, or season all)

2. 1/4 cup parsely

3. 32 oz. chicken broth (large can, no or low sodium)

4. 1/2 cup of garlic(minced)

5. 2 medium onions(chopped)

6. 3/4 cup celery(chopped)

7. 3/4 cup bell pepper(chopped)

8. 2 links fresh smoked sausage (hillshire farms and stuff like that will ruin a good gumbo, try to get fresh smoked, beef and pork mix if possible)

9. 1 cup chopped green onions(to add to gumbo right before serving it)

10. 12 cups of hot water



In large soup pot, add chicken broth, water, roux and all vegetables except for green onions and parsley. Bring to a small boil, let simmer until roux is well dissolved( about 20 min)...then add sausage, cook at simmer for about 20 min, now add chicken and let cook an 45 min (if chicken is large let cook longer, if you are using a regular fryer it might not take that long) turn drumstick to see if it pulls out, if it does, meat is done, dont let meat fall off the bone.

When gumbo is done, throw green onions and parsley in, and serve over rice in a soup bowl.

*Notes*: The longer you cook it, the thicker it gets which is good.

A HEN cut up is the best because it takes longer to cook. Brown a hen in olive oil using the same thick pot, throw away the grease, put in gumbo, bring to a boil, lower heat to simmer, cook till meat is done, check the meat the same way, dont let meat fall off of the bone.

Gumbo is always better after it has set in pot a couple of hours, or the next day. We always cook it early in the mornings and eat it in the evening.

This is also something that we usually only cook in the winter cause it heats the house, and it swells in your belly so be ready for a safety nap after eating........lol



No "trinity" in this house (that's Emeril in NOLA)....its "the 4 seasons" only, (onion, celery, bell pepper, garlic).


I am a French speaking Cajun....I am not creole (NOLA).

I always have sassafras dust (don't think its written above) aka. gumbo filet


No tomato's
no colored bell peppers
okra is optional---smothered can be added into pot, or on the side and people who want to eat okra can add to their bowl.

I too boil the shrimp skeletons after pealing them to keep for stock... including the shrimp heads....gallons are frozen :seasix:

[Ms.Gem]

Love making homemade Gumbo.Funny as I just decided I was going to make some this week. Now I know I'm going to as you have me craving it now.

A certain forum member loves when I visit and makes sure I make enough so he can freeze plenty. :lol:

[Strats-N-Vettes]

Love making homemade Gumbo.Funny as I just decided I was going to make some this week. Now I know I'm going to as you have me craving it now.

A certain forum member loves when I visit and makes sure I make enough so he can freeze plenty. :lol:



I know a certain forum member who loves it when somebody else cooks the gumbo.....:kimblair:

[Strats-N-Vettes]

I sent this to a fellow in Cali. way back when...

:


10 years ago :)

[Cybercowboy]

No

Okra is a staple ingredient in Cajun and Creole gumbo. If you don't like it, you don't put it in. Most people are OK with it.

No "trinity" in this house (that's Emeril in NOLA)....its "the 4 seasons" only, (onion, celery, bell pepper, garlic).

That's hilarious. The Trinity is onion, celery, bell pepper. Sheez. Garlic is also a staple ingredient of almost any savory soup or stew. No surprise there.

I am a French speaking Cajun....I am not creole (NOLA).

I always have sassafras dust (don't think its written above) aka. gumbo filet

I mentioned earlier that I put file powder on the gumbo before serving, and Emeril does the same thing. Not sure why it's not in the OP's recipe, but I saw him make gumbo a number of times in his various shows and he always had it at the end.

No tomato's
no colored bell peppers
okra is optional---smothered can be added into pot, or on the side and people who want to eat okra can add to their bowl.

I too boil the shrimp skeletons after pealing them to keep for stock... including the shrimp heads....gallons are frozen :seasix:

So really your whole problem was a cup of tomatoes? (adds to the depth of flavor and adds acidity, which brightens flavors that tend to be a bit muddy otherwise.) Colored peppers? Calling it vegetable soup? :lol:

For what it's worth, I use a whole chicken in my gumbo too. I cook the chicken awhile with some veggies and make a stock, but take the chicken out just when it is done and shred it up, saving the stock. You will never see me put just plain water into a soup or gumbo, it's always stock. So I use chicken stock and shrimp stock in my gumbo. I'm neither Cajun or Creole, but I can cook. I'm not Mexican or Texan but I sure can make authentic Mexican dishes and TexMex. I can make Texas-style BBQ, Carolina style, Memphis style, KC style, you name it.

Anywho, back to your regularly scheduled program.

[RonC5]

I love the tangy stuff. Currently have in the fridge a nice chipoltle sauce, a moderate habanero sauce and a bottle of red ghost. Mmmm.

[kylebuck]

define hot....

that sounds like a gumbo I add some hotsauce

[lspencer534]

Okra is a staple ingredient in Cajun and Creole gumbo. If you don't like it, you don't put it in. Most people are OK with it.



The reason for that is that okra is a thickener that acts like corn starch. Any dish thickens noticeably when okra is added. You can see the effect if you just add okra near the end of the cooking time.

[Cybercowboy]

The reason for that is that okra is a thickener that acts like corn starch. Any dish thickens noticeably when okra is added. You can see the effect if you just add okra near the end of the cooking time.

Of course! File powder does the same thing. I don't like to add it until serving, and let each person sprinkle some on. Main reason is that if you add it to the whole pot, the next time you reheat it's too thick. Okra is more forgiving.

[lspencer534]

Of course! File powder does the same thing. I don't like to add it until serving, and let each person sprinkle some on. Main reason is that if you add it to the whole pot, the next time you reheat it's too thick. Okra is more forgiving.

Getting into minutae here, but do you sprinkle the file on top of the gumbo and leave it there, or do you stir it in your bowl? Most people I've seen, including myself, let it sit on top while eating.

[Cybercowboy]

Getting into minutae here, but do you sprinkle the file on top of the gumbo and leave it there, or do you stir it in your bowl? Most people I've seen, including myself, let it sit on top while eating.

That's exactly what I do. Green onions and fresh chopped parsley for garnish, after sprinkling on the file powder. Love that flavor of the powder, it's what makes it gumbo to me.

[lspencer534]

That's exactly what I do. Green onions and fresh chopped parsley for garnish, after sprinkling on the file powder. Love that flavor of the powder, it's what makes it gumbo to me.

Yep! And you can add more if needed. :seasix: