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Emeril's Classic Seafood Gumbo

Source of Recipe

From "Emeril's Potluck: Comfort Food with a Kicked-Up Attitude"


Recipe Introduction

"There are a lot of seafood gumbo recipes out there, which is why I wanted to give you a classic, base version that is ideal for a potluck party. Sometimes you don't need all those bells and whistles, just a good ol' dish, like this seafood gumbo. I call this a 'classic' seafood gumbo for a couple of reasons. First, I start with a roux, which is a mixture of cooked flour and fat that is often used to start and thicken soups and stews. Second, I use gumbo crabs, smaller crabs that do not yield as much meat for picking. Consequently, they are sold to use as flavoring in gumbo. If the gumbo variety are not available in your area, feel free to use larger crabs."

List of Ingredients

â—¦  ¾ cup vegetable oil
â—¦  1 cup all-purpose flour
â—¦  1 ½ cups finely chopped onions
â—¦  ¾ cup finely chopped green bell peppers
â—¦  ¾ cup finely chopped celery
â—¦  2 tablespoons minced garlic
â—¦  One 12-ounce bottle amber beer
â—¦  6 cups Shrimp Stock (recipe follows)
â—¦  ¼ teaspoon dried thyme
â—¦  2 bay leaves
â—¦  ½ pound gumbo crabs (about 2)
â—¦  2 teaspoons Worcestershire sauce
â—¦  1 tablespoon salt
â—¦  ½ teaspoon cayenne pepper
â—¦  1 pound medium shrimp, peeled and deveined
â—¦  1 pound white fish fillets, such as catfish, grouper, snapper, or sole
â—¦  1 tablespoon Emeril's Original Essence
â—¦  2 cups shucked oysters with their liquor
â—¦  ¼ cup chopped fresh parsley
â—¦  ½ cup chopped tender green onion tops
â—¦  Cooked white rice, for serving


Recipe

Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then 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 to 25 minutes, or until the color of milk chocolate.

Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for one hour, skimming the foam and any oil that rises to the surface.

Season both the shrimp and the catfish with 1 ½ teaspoons Essence. Stir the shrimp and fish 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.

Makes 3 quarts,
10 to 12 servings



Shrimp Stock

"Once you make this stock from shrimp shells, I'll bet you never throw them away again! Do as I do: every time you use fresh shrimp, save the shells in a plastic container in the freezer until you have accumulated enough to make a batch of stock. You can freeze the stock in small containers for up to 2 months, and use as needed. This way there's no waste and you have shrimp stock anytime you need it."

â—¦  1 pound (about 8 cups) shrimp shells and heads
â—¦  1 cup coarsely chopped yellow onions
â—¦  ½ cup coarsely chopped celery
â—¦  ½ cup coarsely chopped carrots
â—¦  3 smashed garlic cloves
â—¦  3 bay leaves
â—¦  1 teaspoon black peppercorns
â—¦  1 teaspoon dried thyme
â—¦  2 teaspoons salt

Place the shrimp shells and heads in a large colander and rinse under cold running water.

Place all the ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat, skimming to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.

Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to two months.

Makes 3 quarts