Try Emeril's Gumbo at Home!

Oct. 27, 2007 — --

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productionscopyright 2007

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 cook the roux, stirring constantly, until the color of milk chocolate, 20 to 25 minutes. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, or until vegetables are soft, 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 1 hour, skimming the foam and any oil that rises to the surface.

Season the shrimp and the fish with the Essence. Stir the shrimp and fish into the gumbo and cook until just cooked through, 2 to 3 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

*Gumbo crabs are simply blue crabs that are reserved for gumbos and soups because of their size and weight. While some folks enjoy eating the crabs from the gumbo, more than anything they are added for flavor. If you cannot purchase crabs labeled " gumbo crabs" in your area, simply substitute 2 blue crabs.