Recipes: Emeril's Gumbo Cookoff

May 23 -- As a treat for the military personnel who are in New York for Fleet Week, chef Emeril Lagasse presided over a kitchen battle between the Navy and Marine Corps. The Navy crew cooked up seafood gumbo, while the Marines dished out chicken and andouille sausage gumbo.

If you want to decide which is best, roll up your sleeves and start the gumbo.

Chicken and Andouille Sausage Gumbo

•1 chicken (about 4 to 4 1/2 pounds), cut into 8 pieces, liver reserved for Dirty Rice (see recipe) • 2 teaspoons Emeril's Original Essence (recipe below) • 1 cup vegetable oil • 1 cup all-purpose flour • 2 cups chopped yellow onions • 1 cup chopped celery • 1 cup chopped green bell peppers • 1/2 teaspoon salt • 1/4 teaspoon cayenne • 1 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices • 2 bay leaves • 3 quarts chicken broth • Dirty Rice (see recipe), or steamed long-grain white rice • 2 tablespoons chopped green onions or scallions (green part only) Emeril's Original Essence

• 5 tablespoons sweet paprika • 1/4 cup salt • 1/4 cup garlic powder • 2 tablespoons freshly ground black pepper • 2 tablespoons onion powder • 2 tablespoons cayenne • 2 tablespoons dried oregano • 2 tablespoons dried thyme

Popular Reads

Iran live updates: House GOP leaders pull Iran war powers vote

• May 22, 6:47 AM

NASCAR champion Kyle Busch dies at the age of 41: 'Sudden and tragic'

• May 21, 6:57 PM

Hantavirus updates: Canadian cruise ship passenger tests positive

• May 17, 4:26 PM

(The Essence recipe makes more than you will need for the casserole. Store the remaining essence in an airtight container.)

1. Season the chicken with the Emeril's Essence.

2. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken and cook until browned, 3 to 5 minutes per side. Transfer to a platter and set aside.

3. Reduce the heat to medium and add the flour to the fat remaining in the pan. Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the onions, celery, bell peppers, salt, and cayenne. Cook, stirring constantly until the vegetables are soft, about 10 minutes. Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes. Stir in the broth and bring to a gentle boil. Reduce the heat, and simmer, uncovered, for 1 hour. Add the chicken and simmer for another hour.