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 minced garlic
- One 12-ounce bottle of amber beer
- 6 cups Shrimp Stock
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 1/2 pound gumbo crabs (about 2)
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 pound medium shrimp, peeled and deveined
- 1 pound white fish fillets (catfish, grouper, snapper, or sole)
- 1 tablespoon Emeril’s Original Essence
- 2 cups shucked oysters with their liquor
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped green onion tops
- White Rice, for serving
Preparation:
Create a rich, authentic Seafood Gumbo with this step-by-step guide. Start by heating an 8-quart stockpot over medium heat and adding the vegetable oil. Allow the oil to warm for about 5 minutes, then stir in the flour to create a roux. Continuously whisk the mixture for 15-20 minutes until it reaches a deep brown, chocolate-like color. Add the onions, bell peppers, and celery, stirring for 5 minutes before incorporating the garlic. Cook the garlic for 30 seconds, then pour in the amber beer and shrimp stock. Season the gumbo with thyme, bay leaves, gumbo crabs, Worcestershire sauce, salt, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and simmer for 1 hour, skimming any foam or oil that rises to the surface.
Season the shrimp and fish fillets with Emeril’s Original Essence, then add them to the gumbo and cook for 2 minutes. Stir in the oysters and cook for an additional 5 minutes, mixing frequently. Taste and adjust seasoning if needed. Garnish with fresh parsley and green onions, and serve this hearty Louisiana-style gumbo over steamed white rice for a soul-satisfying meal. Perfect for family gatherings or special occasions!
