Emeril Lagasse kicks it up a notch for Super Bowl XXXVI. It's become an annual tradition for Emeril Lagasse to give a game plan for America's Super Bowl Sunday menu. Every year he travels to tailgate, but this year they've brought the party to Lagasse's own stomping grounds, New Orleans. Lagasse's Super Bowl Menu includes Seafood Gumbo and Sausage and Chicken Jambalaya.

Ingredients

Directions

1. Heat the oil and in a large cast-iron Dutch oven or stock pot over medium heat. Add the flour and stirring constantly with a large wooden spoon, cook to make a dark brown roux, the color of chocolate, about 30 to 40 minutes.

2. Add the onions, bell peppers, celery, salt, cayenne, and bay leaves. Cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the beer, stir to blend, and cook for 1 minute. Add the stock and mix to blend with the roux.

3. Add the crabs and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Add the shrimp and crabmeat and cook for 10 minutes.

4. Add the oysters, crawfish, green onions, and parsley and cook until the edges of the oysters curl, 2 to 3 minutes. Remove from the heat and discard the bay leaves.

5. To serve, spoon rice into the center of the serving bowls and top with the gumbo. Serve with the file powder passed at the table for guests to thicken the gumbo to their personal taste.

Yield: 6 to 8 servings

Recipe Emeril Lagasse, copyright 2002.

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