Homemade Seafood Gumbo

Ingredients:

3/4 cup vegetable oil

1 cup all-purpose flour

1 1/2 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 of 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 1/2 teaspoons 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

White Rice, for serving

Instructions:

Step 1:

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.

Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate.

Add the onions, bell peppers, and celery to the roux and stir to blend.

Stir the vegetables for 5 minutes, then add the garlic.

Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot.

Season the gumbo with 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.

Step 2:

Homemade Sicilian Pizza

Gnocchi Chicken Soup

Roasted Vegetable Soup

Season both the shrimp and the catfish with 1 1/2 teaspoons Essence.

Stir the shrimp and fish into the gumbo and cook for 2 minutes.

Add the oysters to the pot and cook, stirring often, for an additional 5 minutes.

Taste the gumbo and season if necessary.

Step 3:

Garnish with the parsley and green onions and serve in shallow bowls over white ri

Enjoy !!

Nutrition Information:

Serving Size: 1 cup (excluding rice)

Frequently Asked Questions:

What is a roux, and why is it important in gumbo?

A roux is a mixture of fat and flour used as a thickening agent. It adds flavor and richness to the gumbo.

Can I use a different type of oil for the roux?

Yes, you can use other cooking oils like canola or grapeseed oil, but traditional recipes often use vegetable oil.

Is there a substitute for gumbo crabs if I can’t find them?

You can use crab legs or crab meat as a substitute for gumbo crabs.

What can I use instead of amber beer in the recipe?

You can substitute chicken or vegetable broth for beer if you prefer a non-alcoholic version.

Can I make gumbo without seafood?

Yes, you can make a chicken and sausage gumbo by replacing seafood with chicken and smoked sausage.

What is Emeril’s Original Essence, and can I make it at home?

Emeril’s Original Essence is a spice blend.

You can find recipes online to make it at home or use your favorite Cajun seasoning.

How do I make shrimp stock?

Shrimp stock is made by simmering shrimp shells, onion, celery, and bay leaves in water.

Strain the liquid to use as stock.

Can I freeze leftover gumbo?

Yes, gumbo freezes well.

Store it in airtight containers for up to three months.

Is it necessary to use white rice for serving, or can I use brown rice?

You can use any type of rice you prefer.

White rice is traditional, but brown rice works too.

What’s the best way to reheat gumbo?

Gently reheat gumbo on the stovetop over low to medium heat, stirring occasionally to prevent sticking.