Good Morning America Recipes

Emeril's Seafood Gumbo

Emeril's Gumbo Cookoff

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

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.


  • 3/4 cup vegetable oil
  • 3/4 cup bleached all-purpose flour
  • 2 cups yellow onions, chopped
  • 1 cup green bell peppers, chopped
  • 1 cup celery, chopped
  • 1 tablespoon salt
  • 1 teaspoon cayenne
  • 5 bay leaves
  • 8 cups shrimp stock (or water)
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 2 dozen oysters, shucked, with their liquor
  • 2 tablespoons green onions (or scallions), chopped, green part only
  • 2 tablespoons fresh parsley leaves, chopped
  • Shrimp and Ham Jambalaya (or steamed long-grain white rice)
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: shrimp, crab, oysters

    Course: Dinner, Lunch

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