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Emeril's Classic Seafood Gumbo

Emeril's Classic Seafood Gumbo

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

The Martha Stewart Show, November Fall 2007 http://www.marthastewart.com/260430/emerils-classic-seafood-gumbo
3.05
Rated
61100(8)8
  • Yield Serves 10 to 12

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 (http://www.marthastewart.com/281112/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 (http://www.marthastewart.com/255678/emerils-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.

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