WE ARE GOING CAJUN ONCE AGAIN WITH CHEF CHERISE!!!

Welcome to the second show of our Hammer double-header!!! Our favorite chef---Chef Cherise---will be cooking up a big ol' pot of Cajun Gumbo. Can't make it to the Cresent city? Then let Hammer & Ellen J bring the Cresent city to you...

Seafood Gumbo with Sausage Servings 8 Calories: 280 3/4 cup vegetable oil 1 cup all-purpose flour 1 1/2 cups finely chopped onions 3/4 cup finely chopped green bell peppers 3/4 cup finely chopped celery 2 tablespoons minced garlic 1 bottle of Amber beer 6 cups Shrimp Stock 1 cup frozen cut Okra 1 cup Andouille sausage 6 Gumbo crabs 6 Crawfish 1 pound medium shrimp, peeled and deveined 1 pound Sole cubed 2 cups shucked oysters with their liquor 2 teaspoons Worcestershire sauce 1/4 teaspoon dried thyme 2 bay leaves 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1 tablespoon Emeril's Original Essence 1/4 cup chopped fresh parsley 1/2 cup chopped green onions White Rice Directions: In a stockpot over a medium heat, add the oil. Allow the oil to heat for a few minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to make a roux. Lower the heat to medium low and continue to stir the roux until it is the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds, add the beer and Shrimp Stock to the pot. Season it with the thyme, bay leaves, gumbo crabs, crawfish, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, remove any foam and oil that rises to the top. Season the shrimp and sole with 1 1/2 teaspoons of Emeril’s Essence. 

If you would like to cook with us, 319-527-6099 is the number to call.