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Classic Creole with shrimp, oysters and




Source of Recipe


Emeril Lagasse


Recipe Introduction


Emeril Lagasse made this New Orleans favorite to celebrate Mardi Gras


List of Ingredients





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 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 tablespoon 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 (recipe follows)
2 cups shucked oysters with their liquor
1/4 cup chopped fresh parsley
1/2 cup chopped tender green onion tops
white rice, for serving

Recipe





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

Add the onions, bell peppers and celery to the roux, and stir to blend. Stir
the vegetables for five 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 teaspoons Essence. Stir the
shrimp and fish into the gumbo and cook for two minutes. Add the oysters to the
pot and cook, stirring often, for an additional five minutes. Taste the
gumbo and season if necessary.
Garnish with the parsley and green onions, and serve in shallow bowls over
white rice.
Makes 6 to 8 servings


Emeril's Essence

Ingredients
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Directions
1. Combine all ingredients in a small mixing bowl and blend well.
Store in an airtight container in your spice cabinet for up to 3 months.