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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. Prep Time: 30 minutes
10 paź 2024 · Emeril’s personal favorite, however, is his Classic Seafood Gumbo. It’s what he makes at home for friends and family. He recently prepared this long-time favorite on an episode of Emeril...
With the oil and flour, make a roux the color of milk chocolate following these directions for Making a Roux. Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes.
Authentic New Orleans taste with a touch of Emeril's. Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat up for about 5 minutes, then add the flour to the pot. Stir the oil and flour together using a wooden spoon to form a roux.
Ladle the gumbo in a shallow dish. Place a heaping portion or two of the rice in the center of the gumbo. Sprinkle the green onions over top. Serve with a piece of French bread. Buy Now!
If gumbo seems too thick, thin with water or seafood stock. Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor),...
Emeril demonstrates the basics of making a gumbo and the tasty results. Gumbo Z'herbes; How to Roux; Delmonico's Seafood Okra Gumbo; Emeril's Country File Gumbo; Chicken and Sausage...
