Ingredients
1 cup roux (recipe follows)
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 tablespoon minced garlic
3 bay leaves
Pinch cayenne
Emeril’s Essence to taste (see recipe)
1 pound andouille sausage, cut into 1-inch pieces
Salt and pepper
6 cups venison stock (see recipe)
1 1/2 pounds bottom round cut of venison (or any cut, except for the loin and rib area), cut into 1-inch pieces
1/4 cup finely chopped parsley
1/2 cup chopped green onions
3 cups cooked white rice
2 tablespoons chopped green onions
Emeril’s Essence
This is an all-purpose seasoning blend that can be used in many dishes.
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 oregano
1 tablespoon dried thyme
Roux:
1 cup vegetable oil
1 cup flour
2 teaspoons Emeril’s Essence (see recipe)
Venison stock:
7 pounds venison marrow bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups Claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water
Instructions
In a large stockpot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4 to 5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence, and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally.
Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper, if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence.
To make the Essence:
Combine all ingredients thoroughly. Store it in a sealed container.
To make the roux:
In a large pot, heat the oil. When the oil is almost smoking, whisk in the flour. Cook the roux for 12 to 15 minutes, stirring constantly for a dark roux.
To make the venison stock:
Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stockpot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
