Emeril Lagasse Shrimp Gumbo Recipe
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.
Servings: 8
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.