A good shrimp gumbo should have a rich, deep base that pulls all the goodies together. And this one? It delivers, ya’ll!
It starts with the roux. Getting that flour and oil mixture to a deep brown without burning takes patience, but it’s worth it.
I stir constantly until it reaches a dark caramel color, I move on.
The holy trinity—onion, bell pepper, and celery—adds backbone.
A good shrimp stock makes a difference. I use shrimp shells, simmered with garlic and bay leaves, to build a broth better than store-bought.
Let’s get this one rollin’!
How to Make Emeril Lagasse Shrimp Gumbo
Ingredients
- 1/2 cup Vegetable Oil
- 1/2 cup All-Purpose Flour
- 1 lb. Shrimp (peeled and deveined)
- 1 lb. Catfish (cut into chunks)
- 1 pint Oysters
- 8 cups Shrimp Stock
- 1 Onion (chopped)
- 1 Bell Pepper (chopped)
- 2 Celery Stalks (chopped)
- 4 cloves Garlic (minced)
- 2 tsp Thyme
- 2 Bay Leaves
- 1/4 cup Worcestershire Sauce
- 2 tsp Salt
- 1/2 tsp Cayenne Pepper
Step-by-Step Instructions
Step 1:
In a large pot, heat the vegetable oil over medium-high heat.
Slowly add the flour, whisking constantly, and keep cooking until it turns a dark brown.
This should take about 15-20 minutes.
Step 2:
Add the chopped onion, bell pepper, and celery to the roux.
Cook them down for about 5 minutes, stirring often.
Add the minced garlic and give it another minute of cooking.
Step 3:
Pour in the shrimp stock, then add thyme, bay leaves, Worcestershire sauce, salt, and cayenne pepper.
Bring the mixture to a boil, reduce to a simmer, and let it go for an hour.
Skim any foam or oil that rises.
Step 4:
Add the shrimp and catfish pieces to the pot and cook for an additional 2 minutes.
Stir often to keep the gumbo smooth and delicious.
Step 5:
Finally, add the oysters and keep stirring while they cook for another 5 minutes.
Taste before serving and adjust seasoning if needed.
Tips and Tricks for Making This Recipe
Getting the Roux Just Right
You want the roux to be the color of chocolate, which adds that deep, rich flavor.
Keep stirring constantly to prevent burning.
Perfect Seafood Timing
Add shrimp and catfish near the end of the simmer to avoid overcooking them.
This keeps the fish tender and flavorful.
Season Gradually
Season gradually and taste often to adjust spices and salt.
You can start with the suggested amounts and add more if desired.
Alternative Ingredients
If oysters aren’t your thing, you can exclude them or substitute with similar-sized clams.
Make sure whatever you choose adds to the gumbo’s rich, sea-inspired taste.
What to Serve with Emeril Lagasse Shrimp Gumbo Recipe
White Rice
You can’t go wrong with serving your shrimp gumbo over a bed of white rice.
This traditional pairing allows the rice to soak up all the flavors.
Cooking the rice while preparing the gumbo is a great way to save time.
Crusty French Bread
A piece of crusty French bread goes perfectly with shrimp gumbo.
You’ll love how it helps you scoop up every last bit of the delicious broth.
This is always a favorite in my kitchen!
Cornbread
Cornbread offers a sweet and savory contrast to the gumbo.
Its crumbly texture complements the rich and spicy shrimp gumbo beautifully.
Try adding some jalapeños or cheddar to your cornbread for extra flavor.
Collard Greens
Adding collard greens as a side brings a pop of color and a healthy kick to your meal.
You can keep them simple or add some smoked bacon for a bit more flavor.
They’re always a hit when served alongside shrimp gumbo.
Fried Okra
Fried okra provides a nice, crispy texture that pairs well with the gumbo.
It’s an unexpected side dish that many people love once they try it.
A sprinkle of sea salt is all you need to make them irresistible.
Variations and Substitutions
Try using different proteins to change the flavor profile of your gumbo recipe.
Chicken and Andouille sausage are fantastic alternatives to shrimp if you’re seeking a hearty but familiar taste.
For a vegetarian twist, substitute shrimp with tofu or more vegetables to keep the dish satisfying and full of good flavor.
Spice Level
You can adjust the spice level to match your preferences.
Add a few extra jalapeños or cayenne pepper for those who enjoy a stronger kick.
On the other hand, reduce the amount of spicy ingredients for a milder version.
Alternative Thickening Agents
If you need an alternative to flour for thickening, try using okra or cornstarch for their natural thickening properties.
Okra gives a more traditional touch, while cornstarch offers a quick and easy fix.
How to Store Leftover Emeril Lagasse Shrimp Gumbo Recipe
Cooling Down the Gumbo
Let your gumbo cool to room temperature before storing it.
This prevents condensation, which can lead to a watery texture.
Use shallow containers to help cool it quickly and evenly.
Perfect Storage Containers
Choose airtight containers to maintain the freshness of your gumbo.
Glass or BPA-free plastic containers work best to prevent any odor transfer.
Label containers with the date for easy tracking of freshness.
Refrigeration and Freezing Tips
Store your gumbo in the refrigerator if you plan to eat it within three days.
For longer storage, freeze it to enjoy later without compromising flavor.
Divide the gumbo into portions before freezing to make reheating more convenient.
Common Mistakes to Avoid
Incorrect Roux Ratio
When preparing shrimp gumbo, getting the roux just right is crucial to the dish’s flavor and texture.
You want to strike a delicate balance between the flour and fat, as too much flour can make it overly thick, and too much fat can result in a rather oily consistency.
Take your time to cook the roux until it reaches a rich, chocolate brown color without burning it.
Overcrowding the Pot
Cooking a gumbo requires attention to how many ingredients you add at once to the pot.
Adding too much seafood or vegetables at once can make it difficult for everything to cook properly.
Let the flavors merge perfectly by adding ingredients gradually and ensuring each one has enough time to infuse the dish.
Undercooking or Overcooking Seafood
Seafood is best when it’s cooked just right, especially in gumbo.
Cooking shrimp or fish for too long will leave them rubbery and tough, so be mindful of timing here.
Shrimp only needs a few minutes, and if you add fish, stir in toward the end for the best texture.

Emeril Lagasse Shrimp Gumbo Recipe
Ingredients
- 1/2 cup Vegetable Oil
- 1/2 cup All-Purpose Flour
- 1 lb. Shrimp peeled and deveined
- 1 lb. Catfish cut into chunks
- 1 pint Oysters
- 8 cups Shrimp Stock
- 1 Onion chopped
- 1 Bell Pepper chopped
- 2 Celery Stalks chopped
- 4 cloves Garlic minced
- 2 tsp Thyme
- 2 Bay Leaves
- 1/4 cup Worcestershire Sauce
- 2 tsp Salt
- 1/2 tsp Cayenne Pepper
Instructions
- In a large pot, heat the vegetable oil over medium-high heat.
- Slowly add the flour, whisking constantly, and keep cooking until it turns a dark brown.
- This should take about 15-20 minutes.
- Add the chopped onion, bell pepper, and celery to the roux.
- Cook them down for about 5 minutes, stirring often.
- Add the minced garlic and give it another minute of cooking.
- Pour in the shrimp stock, then add thyme, bay leaves, Worcestershire sauce, salt, and cayenne pepper.
- Bring the mixture to a boil, reduce to a simmer, and let it go for an hour.
- Skim any foam or oil that rises.
- Add the shrimp and catfish pieces to the pot and cook for an additional 2 minutes.
- Stir often to keep the gumbo smooth and delicious.
- Finally, add the oysters and keep stirring while they cook for another 5 minutes.
- Taste before serving and adjust seasoning if needed.