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