Seafood Gumbo: Rich, Tasty, and Delicious

This recipe is amazing for just about any family get together.  It makes a ton of gumbo and with the addtion of the rice and garnishes it can be stretched a long way as well.

Ingredients:

Roux

3/4 cup vegetable oil (this can also be a combination of butter and oil)

1 cup all-purpose flour

Base

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

Gumbo Goodies

8 cups seafood stock

One pound of sliced Okra (frozen or fresh)

12-ounce bottle beer, Amber

1/2 teaspoon dried thyme

3 bay leaves

3 teaspoons Worcestershire sauce

2 tablespoon salt

1/2 teaspoon cayenne pepper (can be omitted or added to)

1 pound Andouille sausage smoked (sliced 1/2 inch thick) (this is for additional hardiness but can be left out for a purely seafood gumbo)

Fish (approximately 4 pounds total)

1 pound large/medium (21-25 count) shrimp, peeled and deveined

1 pound, 1inch cubed, firm white fish fillets such as halibut

1 pound additional seafood any combination of the following works:

• baby clams
• crab meat
• scallops
• octopus
• etc

2 tablespoon Emeril's Original Essence

2 cups shucked oysters with their liquor

Garnish

1/2 cup chopped tender green onion tops

White Rice, for serving

In a large 10 quart stockpot, add the seafood stock that is on medium heat.  You can at this point also add the shrimp shells, clam shells, crab shells, or any other discarded prep items to your stock.  Prior to adding any other ingredients, this will need to be strained and only the liquid retained and returned to the stock pot.

Heat a large, heavy skillet (preferrable cast iron) to medium heat with the oil/butter in it.  Add the flour and continue stirring/scraping the pan for about 20-25 minutes until the roux achieves a milk chocolate color.  Do not be afraid of darkness here....most people will stop cooking long before the desired color is achieved.  Add onions, bell pepper, and celery to the roux continually stirring the mixture.  Be very careful as there is a reason a roux is referred to as Cajun Napalm.  It clings and burns like the original namesake.  Cook the roux for another 5 minutes (remember to keep stirring) and then add the garlic for another 30 seconds.

Add the roux mixture to the Stock mixture that has been heated in the first step.  Add the Okra, beer, thyme, bay leaves, Worcestershire, salt, cayenne, and sausage.  Bring the mixture to a boil and reduce to a simmer for 1 hour.  You will need to skim the foam and oil that rises to the top during the simmer period.

Season the fish and shrimp pieces with the Essence.  Add the uncooked seafood except oysters (fish, shrimp, octopus, scallops ) to the mixture after the 1 hour simmer period.  Let it cook for about 2-3 minutes.  Add your cooked seafood and oysters (crab, clams, etc).  Cook for an additional 5 minutes.  You can now season to your taste at this point.

Serve in a bowl with rice (some prefer the rice on top, some prefer it on bottom) and add the green onions as a garnish over the top.  Enjoy!!!