Try Emeril's Gumbo at Home!

Emeril's seafood gumbo is a great dish for the whole family to enjoy!

EMERIL'S CLASSIC SEAFOOD GUMBO

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions copyright 2007

¾ cup vegetable oil

1 cup all-purpose flour

1½ cups finely chopped onions

¾ cup finely chopped green bell peppers

¾ cup finely chopped celery

2 tablespoons minced garlic

One 12-ounce bottle amber beer

6 cups shrimp stock

¼ teaspoon dried thyme

2 bay leaves

½ pound gumbo crabs* (about 2)

2 teaspoons Worcestershire sauce

1 tablespoon salt

½ teaspoon cayenne pepper

2 pounds medium shrimp, peeled and deveined

1 pound white fish fillets, such as catfish, grouper, snapper, or sole, cut into 2-inch pieces

1 tablespoon Emeril's Original Essence

¼ cup chopped fresh parsley

½ cup chopped tender green onion tops

Cooked white rice, for serving

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.