Need to feed your team before the big game? Score a touchdown at home with Chef Emeril Lagasse's recipes for hosting a Super Bowl party. Chef Emeril shares a taste of New Orleans with a crowd-pleasing menu of Chicken and Andouille Gumbo, Emeril's New Orleans Barbecue Shrimp and a Warm Chocolate Praline Tart.
Chicken and Andouille Sausage Gumbo, NOLA Restaurant
Recipe courtesy Emeril Lagasse, adapted from Louisiana Real and Rustic cookbook, William Morrow Publisher, 1996, copyright MSLO, Inc., all rights reserved
1 cup vegetable oil
1 cup flour
1 ½ cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound andouille sausage, cut crosswise into ½ inch slices
1 ½ teaspoons salt
¼ teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat, cut into 1 inch chunks
1 teaspoon Emeril's Original Essence
2 tablespoons chopped parsley
½ cup chopped green onions
1 tablespoon filé powder
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the Essence and add to the pot. Simmer for 2 hours, adding additional water if necessary - gumbo should be the consistency of a somewhat thick soup. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and filé powder. Remove the bay leaves and serve in deep bowls.
Makes 4 servings
Emeril's New Orleans Barbecue Shrimp
This recipe by Emeril Lagasse originally appeared on Emeril Live on Food Network, courtesy Martha Stewart Living Omnimedia, Inc.
2 pounds medium-large shrimp in their shells, about 42
2 tablespoons Emeril's Original Essence
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter
Chopped chives, to garnish
Peel the shrimp, leaving only the last segment of their tails attached. Reserve the shells. Season the shrimp with 1 tablespoon of the Essence and half teaspoon of the black pepper. Toss to combine. Refrigerate the shrimp while you make the sauce base and biscuits. Heat 1 tablespoon of the oil in a large pot over high heat. Add the onions and garlic, and cook, stirring, for 1 minute. Add the reserved shrimp shells, the remaining Essence, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of the sauce base.
Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and cook, occasionally shaking the skillet, for 2 minutes. Add the cream and the entire sauce base. Stir and simmer for 3 minutes. Transfer the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.
Warm Chocolate Praline Tart, Emeril's Delmonico
Recipe courtesy Emeril Lagasse, adapted from Emeril's Delmonico cookbook, William Morrow Publisher, 2005, copyright MSLO, Inc., all rights reserved
1 recipe Chocolate Tart Crust (recipe follows)
6 tablespoons granulated sugar
6 tablespoons light brown sugar
1 tablespoon all-purpose flour
3 large eggs, lightly beaten
¼ cup dark corn syrup
¼ cup light corn syrup
1 tablespoon dark rum
½ teaspoon vanilla extract
¼ teaspoon salt
2 cups coarsely crumbled Chocolate Pralines (recipe follows)
Vanilla Ice Cream, for serving (optional)
On a lightly floured surface, roll the dough out 1/8-inch thick and gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 350°F and position a rack in the center of the oven.
Line the tart shell with parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 15 minutes. Remove the parchment and weights and bake until completely set, 10 to 12 minutes. Cool completely on a wire rack.
Reduce the oven temperature to 325°F.
To prepare the tart filling, combine the granulated sugar, brown sugar, and flour in a large bowl and stir to blend. Add the eggs, dark and light corn syrups, rum, vanilla extract, and salt and whisk thoroughly to combine.
Crumble the pralines evenly over the bottom of the prepared tart shell and pour the filling over the pralines. Bake until the tart is set, 1 hour and 10 minutes to 1 hour and 20 minutes.
Cool completely on a wire rack. To serve, cut the tart into 8 slices. Serve with vanilla ice cream if desired. Makes one 10-inch tart, 8 servings
Chocolate Tart Crust
1 ¼ cups all-purpose flour
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Sift the flour, sugar, cocoa, and salt into a large bowl. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg to make a soft dough. Flatten the dough into a disk, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 1 hour before using.
Makes one 9- or 10-inch tart crust
½ cup light brown sugar
½ cup granulated sugar
¼ cup heavy cream
2 tablespoons unsalted butter
¾ cup chopped pecans
2 ounces semi-sweet chocolate chips
Line a large baking sheet with parchment paper or aluminum foil and set aside.
Combine the brown sugar, granulated sugar, heavy cream, and butter in a large heavy saucepan and cook over medium-high heat, swirling the pan occasionally, until the sugars have dissolved, about 3 minutes. Continue to cook until the mixture reaches the softball stage, 238° to 240°F on a candy thermometer, 3 to 4 minutes.
Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes. Spoon onto the prepared baking sheet, spreading with the back of a spoon to form a thin layer of uniform thickness. Cool completely and then crumble as needed. (Alternatively, make individual pralines by dropping the hot praline mixture by the spoonful onto the prepared baking sheet, let cool, and then remove with a thin knife.)
Makes about 3 cups crumbled pralines