No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Emeril's Classic Seafood Gumbo

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

  • Servings: 12
Emeril's Classic Seafood Gumbo

Source: The Martha Stewart Show, November Fall 2007

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 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

Directions

  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 (9)

  • 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 ?

Related Topics