Emeril's Seafood Gumbo
Recipe courtesy Emeril Lagasse. Serve in large bowls over hot white rice.
Ingredients
- 1 cup Butter
- 1 cup Flour
- 2 Onion, chopped
- 2 rib Celery, finely chopped
- 1/2 Green bell pepper, finely chopped
- 6 clove Garlic, minced
- 3 Bay leaf
- 2 qt Fish stock, shrimp or seafood stock
- 4 Crab, blue crabs, halved
- 1 lb Shrimp, raw, peeled and deveined
- 1 lb White fish, redfish or another firm fish, cut into pieces
- 1/4 cup Parsley, chopped
- 1 bunch Green onion, chopped
- 1 pt Oyster, in their liquor
- Cooked rice, white, for serving
Directions
- Melt the butter in a large heavy saucepan and whisk in the flour until smooth. Cook over medium heat, stirring constantly, until the roux is peanut-butter colored, about 20 minutes.
- Immediately add the onions, celery, pepper, garlic and bay leaves and cook until very soft, about 8 minutes. Whisk in the stock, bring to a boil, skim and simmer.
- Add the crabs and cook 1 1/2 hours, until thickened and flavorful, thinning with water or stock if too thick.
- Add the shrimp and fish and cook 5 to 7 minutes. Add the oysters with their liquor, parsley and green onions and cook until the oyster edges curl, 5 to 7 minutes. Adjust the seasoning.