Emeril's Classic Seafood Gumbo

Feb. 28, 2006 — -- In honor of Mardi Gras, Emeril Lagasse stopped by "Good Morning America" to show us how to prepare some delicious New Orleans foods.

If you're in for a yummy start to your Mardi Gras dinner, try the recipe below.

Ingredients

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 1½ 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.