Emeril's Seafood Gumbo
Emeril's Gumbo Cookoff
As a treat for the military personnel who are in New York for Fleet Week, chef Emeril Lagasse presided over a kitchen battle between the Navy and Marine Corps. The Navy crew cooked up seafood gumbo, while the Marines dished out chicken and andouille sausage gumbo.
If you want to decide which is best, roll up your sleeves and start the gumbo.
Combine the oil and flour in a large cast-iron Dutch oven or large heavy pot over medium heat. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the onions, bell peppers, celery, salt, cayenne, and bay leaves. Cook, stirring occasionally, until very soft, about 10 minutes. Add the stock, and stir to blend with the roux. Reduce the heat to medium-low and simmer uncovered for 1 1/2 hours.
Add the shrimp and crabmeat and cook for 15 minutes. Add the oysters, green onions, and parsley and cook until the edges of the oysters curl, 2 to 3 minutes.
Remove from the heat and discard the bay leaves. Serve immediately ladled into soup bowls over Shrimp and Ham Jambalaya, or over steamed long-grain rice.
From Every Day's A Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, William Morrow and Company, Copyright, 1999.