Seafood Gumbo (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 134 Minutes |
Ready In: 159 Minutes Servings: 8 |
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Ingredients:
1 cup butter |
1 cup flour |
2 onions, chopped |
2 ribs celery, finely chopped |
1/2 green bell pepper, finely chopped |
6 cloves garlic, minced |
3 bay leaves |
2 quarts shrimp or seafood stock |
4 blue crabs, halved |
1 pound raw shrimp, peeled and deveined |
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces |
1/4 cup chopped parsley |
1 bunch green onions, chopped |
1 pint oysters, in their liquor |
serving suggestion: cooked white rice |
Directions:
1. In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
2. Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
3. Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.
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