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Emeril's Classic Seafood Gumbo


This recipe for delicious seafood gumbo is courtesy of Emeril Lagasse.

  • Servings: 12

Source: The Martha Stewart Show, November Fall 2007


  • 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 finely chopped garlic
  • 1 bottle (12 ounces) amber beer
  • 6 cups Shrimp Stock, or low-sodium store-bought chicken broth
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 pound gumbo crabs or uncooked or frozen blue crabs, defrosted (about 2)
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon coarse 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 flat-leaf parsley
  • 1/2 cup chopped tender scallion tops
  • File powder, for garnish
  • Cooked white rice, for serving


  1. Place an 8-quart stockpot over medium heat; add oil. When oil is hot, and add flour. Using a wooden spoon, stir oil and flour together to form a roux, and cook until it becomes the color of milk chocolate, 20 to 25 minutes. Add onions, bell peppers, and celery; stir until well combined, about 5 minutes. Add garlic, cook for 30 seconds. Add beer and shrimp stock; season with thyme, bay leaves, crabs, Worcestershire, salt, and cayenne. Bring gumbo to a boil, and immediately reduce heat to a simmer. Let gumbo cook, simmering, about 1 hour, skimming surface occasionally.

  2. Season shrimp and fish fillets with Emeril's Essence. Add to gumbo and stir to combine; cook for 2 minutes. Add oysters, and cook, stirring often, about 5 minutes.

  3. Serve gumbo garnished with parsley, scallion tops, and file powder in shallow bowls over white rice.

Reviews Add a comment

  • Chef Leon Galatoire
    13 MAR, 2013
    The gumbo recipe looks fine but Emeril needs to cook the roux more, way too light. Just sayen.
  • mayborninfebruary
    22 DEC, 2012
    Thanks Norm for posting the recipe! Mmsrjs,you're obviously a very angry person.I feel sorry for you. Cheer up!
  • mmsrjs
    25 DEC, 2007
    Good for you Norm. I went to Marthas search and put in "Red Rooster Cocktail" pressed enter and up it came.
  • Norm
    17 NOV, 2007
    Red Rooster 1 1/2 quarts cranberry juice cocktail 1 (6-ounce) can frozen orange juice concentrate, defrosted 2 cups vodka Combine all of the ingredients in a large plastic container. Freeze until the consistency of a slushy. (It won't freeze solid) Scoop into glasses.
  • ginny1
    16 NOV, 2007
    The name of the beverage is a red rooster and you can find the reciepe on the food netword web site
  • sharonm745
    14 NOV, 2007
    Will you post the beverage that Emeril talked about? I remember he added vodka to a frozen combination, Martha suggested adding bourbon. Thanks.
  • Jolena
    14 NOV, 2007
    Use a firm fish likle grouper, cod, etc... Emeril used grouper in the show.
  • Jolena
    14 NOV, 2007
    Use a firm fish likle grouper, cod, etc... Emeril used grouper in the show.
  • wesly9
    14 NOV, 2007
    Use firm fish like grouper, halibut or ?