11. Emeril’s Classic Seafood Gumbo

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, 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
• 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

Instructions:

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.

Recipe Source

Originally posted 2019-03-12 14:01:44.

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