Emeril Gumbo Recipe

This traditional seafood dish, which is packed with fish, oysters, shrimp, and other shellfish in a thick broth flavoured with gumbo crabs, is always a favourite.

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Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Soup

Cuisine: American

Keyword: Emeril Gumbo Recipe

Servings:

Calories: 965kcal

Equipment

1 Pot

Ingredients

3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups onions
3/4 cup bell peppers
3/4 cup celery
2 tablespoons garlic
1 bottle beer
6 cups Shrimp Stock
1/4 teaspoon dried thyme
2 bay leaves
1/2 pound gumbo crabs
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 pound medium shrimp
1 pound white fish fillets
1 tablespoon Emeril's Original Essence
2 cups shucked oysters with their liquor
1/4 cup parsley
White Rice for serving

Instructions

Add the oil and heat an 8-quart stockpot on medium.
After giving the oil around five minutes to warm up, add the flour.
To create a roux, combine the flour and oil using a wooden spoon. When the roux is the colour of milk chocolate, reduce the heat to medium-low and keep stirring for 15 to 20 minutes.
Stir the celery, bell peppers, and onions into the roux to combine. After 5 minutes of stirring, add the garlic to the vegetables.
Prior to adding the beer and shrimp stock, cook the garlic for 30 seconds. Thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne are used to season the gumbo.
The gumbo is heated to a boil and then simmered. Simmer the gumbo for a further hour, scraping off any froth or oil that appears on top.
1 1/2 teaspoons of Essence are used to season the catfish as well as the shrimp. Cook for two minutes after adding the fish and shrimp to the gumbo. Cook the oysters in the pot for an additional five minutes while frequently stirring. If the gumbo needs more seasoning, taste it.
Serve in shallow dishes with the parsley and green onions on top of the white rice.

Video

Nutrition

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