Seafood Gumbo (ala Emeril) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 C vegetable oil
1 C flour
1 1/2 C onions, finely chopped
3/4 C green bell peppers, finely chopped
3/4 C celery, finely chopped
2 T garlic, minced
12 oz amber beer
6 C shrimp (or chicken) stock (can substitute low salt chicken broth)
1/4 tsp dried thyme
2 bay leaves
1/2 lb gumbo crabs (about 2) or 1 lb of lump blue crab meat (canned)
2 tsp Worcestershire sauce
1 T salt
1/2 tsp cayenne pepper
1-2 lb medium-large shrimp, fresh (or frozen raw), peeled and deveined
1 lb white fish fillets (catfish, grouper, snapper or sole)
1 T Emeril's Original Essence (in seasoning section)
2 C shucked oysters w/ their liquor or raw canned raw oysters
1/4 C chopped fresh parsley
1/2 C green onion tops, chopped
Options:
1-2 lb large scallops, uncooked, rinsed and patted dry
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Directions: |
Directions:Place an 8 qt stockpot over medium heat, and add the oil.
Allow the oil to heat for about 5 minutes.
Add the flour to the pot.
Stir the oil and flour together with a wooden spoon to form a roux.
Continue to stir the roux for 20-25 minutes until the color of milk chocolate (don't burn it!).
Add the onions, bell peppers and celery to the roux and stir to blend.
Sir the vegetables for 5 minutes over medium heat, then add the garlic.
Cook the garlic for 30 seconds before adding the beer and chicken stock.
Season the gumbo with the thyme, bay leaves, gumbo crabs (if using already cooked lump crab, I add this when the fish and shrimp are added).
Add Worcestershire, salt and cayenne.
Bring the gumbo to a boil and lower the heat.
Simmer for 1 hour, skimming the foam and oil that rises to the surface.
Season both the shrimp an catfish (cut into large bite-size pieces) with the Essence.
Stir the shrimp, fish, scallops and crab into the gumbo and cook for 2 minutes.
Add the oysters to the pot and cook, stirring often, for an additional 5 minutes.
Taste the gumbo and season if necessary.
Garnish with the parsley and green onions and serve in shallow bowls over white rice.
Serving with garlic bread allows your guests to soak up the delicious broth! |
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Number Of
Servings: |
Number Of
Servings:10-12 (3 quarts) |
Preparation
Time: |
Preparation
Time:2 hours |
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