GMA Recipe: Emeril's Classic Seafood Gumbo

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Emeril's Classic Seafood Gumbo
From chef and author Emeril Lagasse
February 28, 2006

Classic Creole with shrimp, oysters and fish, Emeril Lagasse made this New Orleans favorite to celebrate Mardi Gras on Good Morning America.

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

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

Directions

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

Recipe copyright 2006, Emeril Lagasse