NON SEAFOOD GUMBO RECIPES

Name: Seafood Gumbo
Prep time: 25 min
Cook time: 2 h 14 min
Total time: 2 h 39 min
Yield: 8 servings
Cuisine: american
Ingredients: 1/4 cup chopped parsley; 1 bunch green onions, chopped; 1 pint oysters, in their liquor; 1 cup butteru00A0; 1 cup flour; 2 onions, chopped; 2 ribs celery, finely chopped; 1/2 green bell pepper, finely chopped; 6 cloves garlic, minced; 3 bay leaves; 2 quarts shrimp or seafood stock; 4 blue crabs, halved; 1 pound raw shrimp, peeled and deveined; 1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

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SEAFOOD GUMBO RECIPE | EMERIL LAGASSE | FOOD NETWORK

Seafood Gumbo Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories main-dish

Total Time 2 hours 39 minutes

Prep Time 25 minutes

Cook Time 2 hours 14 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

Steps:

In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. 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 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), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

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Feb 15, 2020 · Just reheat it over medium-low heat, then proceed with making the gumbo. Note: This post is Part 2 of my three-part series in making gumbo. To read Part 1, check out how to make seafood stock. Read Part 3, where I share how to make gumbo…
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