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It’s that time of year! In celebration of National Gumbo Day this Sunday, the 12^th, I’ve included three of my all-time favorite Gumbo recipes below. Not only is Gumbo the official cuisine for the state of Louisiana, it is the perfect dish for the crisp Fall weather. Enjoy these recipes and don’t forget to tune-in to QVC today at 11 a.m., 3 p.m., 4 p.m. & 8 p.m. And check out everything ‘Emeril’ on QVC.com, including items that are featured on my new cooking competition show on TNT called “On the Menu”! 

Duck & Wild Mushroom Gumbo

Duck and wild mushrooms are the perfect partners in this rich, earthy gumbo. Should you happen to have a duck hunter in your family, feel free to substitute an equal weight of wild ducks for truly deep duck flavor.

• Prep Time: 30 minutes


• Total Time: 6 hours


• Yield: 4 quarts, 8 servings

Ingredients

• 1 large duck (5 to 6 pounds)


• 2 teaspoons Rustic Rub


• 2 teaspoons plus 1 cup vegetable oil


• 6 quarts water


• 2 onions, quartered


• 2 ribs of celery, coarsely chopped


• 4 cloves garlic, smashed


• 4 bay leaves


• 3 sprigs of fresh thyme


• 1 teaspoon black peppercorns


• 1 1/4 cups flour


• 2 cups chopped onions


• 1 cup chopped bell peppers


• 1 cup chopped celery


• 2 tablespoons minced garlic


• 1/2 teaspoon dried thyme


• Salt and cayenne pepper


• 6 cups sliced assorted wild mushrooms, such as shiitakes, oysters, or chanterelles


• 8 cups cooked white rice


• 1/2 cup chopped green onions

Directions

Preheat the oven to 450°F.

Remove the neck and any innards from the cavity of the duck and rinse innards and duck well under cool running water. Pat dry.

Using a sharp boning knife, cut the legs away from the duck and then cut each leg quarter in half at the joint. Cut the wings off of the duck, then carefully cut the breast meat away from the bones. Cut each breast half into two pieces. Place the 2 legs, 2 thighs and 4 portions of breast meat onto a platter and season with the Rustic Rub. Cover with plastic wrap and refrigerate while you make the duck stock.

Cover a large baking sheet with aluminum foil and drizzle the 2 teaspoons of vegetable oil over the foil. Cut the duck wings apart at the joints and place them on the baking sheet. Cut the duck carcass into several pieces using poultry scissors and place on the baking sheet. Add the reserved neck, gizzards, and heart to the baking sheet and season everything lightly with salt and pepper. Transfer to the oven and roast until everything is golden brown, 40 minutes to an hour, turning as necessary to promote even browning.

Place the roasted duck pieces into a large stockpot and add the water, quartered onions, celery ribs, smashed garlic, 2 of the bay leaves, thyme sprigs and peppercorns. Bring to a boil over high heat, reduce the heat to a simmer, and cook, skimming any scum from the surface, until you have a rich stock, 2 to 3 hours.

Remove from the heat and strain the stock through a fine-mesh sieve. Discard all solids. Set stock aside while you make the roux.

Heat the remaining cup of oil over medium high heat in a large, heavy Dutch oven until hot. Whisk in the flour and cook, stirring constantly, until the roux turns the color of a dark copper penny. Should the roux begin browning too quickly, reduce the heat so that it doesn't burn. As soon as the roux is the correct color, immediately add the chopped onions, bell peppers, celery, and garlic and cook, stirring, until the vegetables are tender, about 6 minutes. Slowly whisk in the stock and add the remaining 2 bay leaves, the dried thyme, and season lightly with salt and cayenne. Bring the liquid to a boil and then reduce the heat to a simmer.

While the liquid is coming to a simmer, heat a large nonstick skillet over high heat. When hot, add the seasoned duck pieces, skin-side down, and cook until golden brown and crispy. Brown on the second side and then add the duck pieces to the gumbo.

To the drippings remaining in the skillet, add the mushrooms, in batches if necessary, and season lightly with salt and pepper. Saute until the mushrooms are golden brown and fragrant. Add the mushrooms to the gumbo and cook the gumbo until any floury taste is gone and the duck is tender and falling from the bone. Serve the gumbo with each guest getting a piece of duck or, if preferred, remove the pieces of duck from the gumbo and take the meat from the bones. Stir the duck back into the gumbo and serve over hot white rice, garnished with green onions.

Chicken And Smoked Sausage Gumbo

This classic gumbo is always a favorite at Emeril's Restaurants. It's packed with flavor and great for parties or tailgating. Make this gumbo the night before for even more flavor. Just warm it up, whip up some rice and put out the hot sauce when you're ready to serve.

• Prep Time: 30 minutes


• Total Time: 2 1/2 to 3 hours


• Yield: 6

Ingredients

For the stock

• One 4-pound chicken, rinsed and dried, cut into pieces


• 1 onion, unpeeled, quartered


• 1 rib celery, cut into 2-inch lengths


• 2 cloves garlic, smashed


• 2 bay leaves


• 2 quarts water, chicken stock, or canned low-sodium chicken broth


• 1 teaspoon salt


• 1 teaspoon freshly ground pepper

• 1 cup vegetable oil


• 1 cup flour


• 3 onions, chopped


• 2 ribs celery, finely chopped


• 1/2 green bell pepper, finely chopped


• 2 tablespoons minced garlic


• 1/2 teaspoon cayenne, plus more to taste


• 2 bay leaves


• 1 1/2 pounds smoked sausage, halved lengthwise, then cut crosswise into half moons


• 1 bunch scallions, thinly sliced


• 1/3 cup chopped fresh parsley leaves


• Salt to taste


• Cooked white rice, for serving


• Louisiana hot sauce, for serving


• File, for serving

Emeril's Classic Seafood Gumbo

You can't go wrong with this classic seafood gumbo, which is chock-full of shrimp, fish, and oysters swimming in a broth richly flavored with gumbo crabs.

• Prep Time: 30 minutes


• Total Time: 2 to 2 1/2 hours


• Yield: 3 quarts, 8 to 10 servings

Ingredients

• 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


• One 12-ounce bottle amber beer


• 6 cups Shrimp Stock


• 1/4 teaspoon dried thyme


• 2 bay leaves


• 1/2 pound gumbo crabs (about 2)


• 2 teaspoons Worcestershire sauce


• 1 1/2 teaspoons salt


• 1/2 teaspoon cayenne pepper


• 1 pound medium shrimp, peeled and deveined


• 1 pound white fish fillets, such as catfish, grouper, snapper, or sole


• 1 tablespoon Emeril's Original Essence


• 2 cups shucked oysters with their liquor


• 1/4 cup chopped fresh parsley


• 1/2 cup chopped tender green onion tops


• White Rice, for serving