It's amazing how many core memories unlock hearing certain phrases. "It never comes to it's full thickening power until..." Me: "IT COMES TO A BOIL!". Watching Emeril live was such a strong part of my childhood and rooting my love for cooking.
Chicken and sausage gumbo, and crawfish etouffee. Probably my two favorite Cajun dishes of all time. I never would’ve known about them, unless I was watching Emeril Live at 7 o’clock every night. My parents pounded basic cooking techniques into me through the Food Network, and they had game-changing shows back then that taught you how to cook at home, like they do in a restaurant. Shows like Good Eats, Molto Mario, Emeril Live, and others, taught me some of the most basic skills in the kitchen that you need. Thank God for RUclips that allows us to still enjoy them.
I also make dry roux. Taste exactly the same with wayyyyyy less oil in your gumbo. Put flour in cast iron pot at 400 degrees. Stir every 20 min or so. I let mine go as long as 3 hrs. Flour will become about the color of cinnamon. I like mine darker but will do. Once you have your toasted flour in dome kind of dish mix chicken stock or water with your toasted flour a little at a time until it looks like chocolate pudding. Now you have made your super dark roux. When u add that water its going to become much much darker. Like i said b4 its gonna look like chocolate pudding
ive never tried gumbo but i have everthing at the house to make it already.Im pretty sure ive kelbisa in the frezzer.got all the spices etc .ive got the kelbisa in the frezzer but anyway looks delicious.I soo would like u to come back to tv.u and Paula were the best .
So, he adds spices to his chicken pieces only a moment before throwing it in with all the other stuff. Would it make any difference if he just added the spices _into the pot_ a moment before the chicken? How much of these steps is just process or custom rather than results?
I follow Charlie Andrew’s method. He cooks the roux and the vegetables separately then adds the cooled off roux. And I also thought it wasn’t gumbo unless okra is in it.
The food network Killed Emeril Live. I now only watch Food Network once a week at best. When I am in Vegas I go to Emeril's Fish House restaurant in the MGM for the Gumbo. I get two bowls each visit. His is better than mine,
The answer is, there is someone directing the audience to react like that because the production crew believes noises from an engaged audience will make the show more engaging for viewers at home.
Bring back Emeril Live. The best cooking show ever!
There's no way in hell Emril runs this channel... But we miss you!!! Cooking shows haven't been the same since.
Thank You!!!!!
It's all competition crap now.
@@fishin4bogey I know.
It's amazing how many core memories unlock hearing certain phrases. "It never comes to it's full thickening power until..." Me: "IT COMES TO A BOIL!". Watching Emeril live was such a strong part of my childhood and rooting my love for cooking.
Chicken and sausage gumbo, and crawfish etouffee. Probably my two favorite Cajun dishes of all time. I never would’ve known about them, unless I was watching Emeril Live at 7 o’clock every night. My parents pounded basic cooking techniques into me through the Food Network, and they had game-changing shows back then that taught you how to cook at home, like they do in a restaurant. Shows like Good Eats, Molto Mario, Emeril Live, and others, taught me some of the most basic skills in the kitchen that you need. Thank God for RUclips that allows us to still enjoy them.
I love how proud he is of Gulf Coast, specifically New Orleans, food.
I have to have file' thats what gives gumbo that unique flavor. And it thickens your base
Another notch!
I also make dry roux. Taste exactly the same with wayyyyyy less oil in your gumbo. Put flour in cast iron pot at 400 degrees. Stir every 20 min or so. I let mine go as long as 3 hrs. Flour will become about the color of cinnamon. I like mine darker but will do. Once you have your toasted flour in dome kind of dish mix chicken stock or water with your toasted flour a little at a time until it looks like chocolate pudding. Now you have made your super dark roux. When u add that water its going to become much much darker. Like i said b4 its gonna look like chocolate pudding
Even though, Gumbo is America's second favorite stew, to me it's my number one favorite stew.
Perfect timing! I've been wanting to make gumbo!
Love Emeril
ive never tried gumbo but i have everthing at the house to make it already.Im pretty sure ive kelbisa in the frezzer.got all the spices etc .ive got the kelbisa in the frezzer but anyway looks delicious.I soo would like u to come back to tv.u and Paula were the best .
Made this gumbo, yesterday. Perfect for the Super Bowl. I did add nearly 1 teaspoon of cayenne. It bumped it up a notch.
I've made this too and it's amazing. I also increased the cayenne.
I prefer Gumbo over Chili. 😋😋😋
It’s all about presentation. Depending on the options of gumbo you want.
He's one of the greats, but it ain't gumbo without gombo.
Made it a many times. Awesome
Texas does the Trinity!
I learned to cook from him
Girl in the Florida shirt thought there was more to the essence..
I made this and OMG!!!
Being from Louisiana seven generations later, I guess everyone fries eggs differently
Thanks to a fellow Redditor I can finally hear my favorite phrase...😭😭😭😭
Hey! Where's the potato salad?
The g.o.a.t of the foodnetwork
So, he adds spices to his chicken pieces only a moment before throwing it in with all the other stuff. Would it make any difference if he just added the spices _into the pot_ a moment before the chicken? How much of these steps is just process or custom rather than results?
Just season the chicken and throw it in. Keep it simple
For filming sake he isn’t doing it exactly as he would normally. If you notice he serves out of a different pot. ✨T.V. Magic✨
BAM
yum yes please
File is never optional in my house.
I've never seen it put on cooked gumbo.
@@cathyc2665 You hang around with bad people. LOL
Gumbo...........? Whoa. That's Gumby's father.................
I follow Charlie Andrew’s method. He cooks the roux and the vegetables separately then adds the cooled off roux. And I also thought it wasn’t gumbo unless okra is in it.
The food network Killed Emeril Live. I now only watch Food Network once a week at best. When I am in Vegas I go to Emeril's Fish House restaurant in the MGM for the Gumbo. I get two bowls each visit. His is better than mine,
This Looks Good ❤️😊 Allergic To SELFISH
I wish more folks were allergic to SELFISH.
You can also make gumbo with meat or vegetables.
Crawfish erodes emeril lagasse
"I WOULD NOW HAVE CHICKEN SAUSAGE AND OKRA GUMBO!!!"
Why tf would you applaud that?
americans are a special kind of... well, special, and applaud absolutely anything and everything for seemingly no reason
@@ZarosTemplar I don't think it's a nationality thing. I've seen shows from the
UK with frivolous applause and general dumbassery as well.
The answer is, there is someone directing the audience to react like that because the production crew believes noises from an engaged audience will make the show more engaging for viewers at home.
Chicken n sausage but title says big game. Where's the big game in this dish
no he means the big game as in the big football game the supper bowl