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Some form of gumbo is always on the menu at Emeril's Restaurant. This classic seafood version, which is chock-full of shrimp, fish, and oysters swimming in a broth richly flavored with gumbo crabs, is always a hit.
Add the onions, bell peppers, celery, salt, cayenne, and bay leaves. Cook, stirring occasionally, until very soft, about 10 minutes. Add the water and stir to blend with the roux. Reduce the heat to medium-low and simmer for 1 1/2 hours. Add the shrimp and crabmeat and cook for 15 minutes.
Recipe courtesy of Emeril Lagasse, Emeril's Potluck, William and Morrow Publishers. Chef's note: Gumbo crabs are simply blue crabs that are used to flavor soups, stews, and gumbos in Louisiana.
Add shrimp, fish, parsley, and green onions and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley and green onions and cook until edges of oysters curl, about 5 to7 minutes.
Season the shrimp and catfish each with 1½ teaspoons of Emeril s Original 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 and re-season the gumbo if necessary. Serve with the chopped parsley and green onions for garnish.
30 cze 2018 · This hearty stew is chock-full of shrimp, fish and oysters swimming in a broth richly flavored with gumbo crabs. Just be sure you're not aching to leave the house right after you eat, because...
Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock. Add...
