- 3/4 cup vegetable oil
- 1 cup all-purpose flour
- 1½ cups finely chopped onions
- 3/4 cup finely chopped green bell peppers
- 3/4 cup finely chopped celery
- 2 tablespoons minced garlic
- One 12-ounce bottle amber beer
- 6 cups shrimp stock*
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 1/2 pound gumbo crabs* (about 2)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon salt
- 1/2 teaspoon cayenne pepper
- 1 pound medium shrimp, peeled and deveined
- 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
- 1 tablespoon Emeril's Original Essence
- 2 cups shucked oysters with their liquor
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped tender green onion tops
- Cooked white rice, for serving
Chef's note: Gumbo crabs are simply blue crabs that are used to flavor soups, stews, and gumbos in Louisiana. They are typically the smallest crabs in the catch, graded “gumbo crabs” because they are not large enough to command the highest price in a fisherman’s catch. That said, any fresh or frozen blue crabs can be substituted for gumbo crabs.
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Emeril’s Classic Seafood Gumbo
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