Emeril Lagasse has a gumbo recipe that uses a medium brown roux as a base that is simple and easy to follow. This recipe yields 3 quarts.
To make Emeril Lagasse's recipe, first make the roux. Heat 3 cups vegetable oil until just smoking. Whisk in 5 cups flour a little at a time, and cook for 30 minutes or until the roux becomes smooth and thick and the color of a copper penny.
Heat 1 1/2 cups of the roux in a stockpot. Add 2 cups diced onions, 1 cup celery and 1 cup diced green bell pepper. Add 1 tablespoon finely chopped garlic, and pour in 2 quarts shrimp, crab or chicken stock. Add 1 pound browned andouille sausage, 2 bay leaves, 1 tablespoon Worcestershire sauce, a dash of hot sauce, 1/4 teaspoon cayenne, 1 1/2 teaspoon salt and 3/4 teaspoon black pepper. Boil, and simmer for 50 minutes, or until the gumbo is slightly reduced.
Season 2 pounds medium shrimp with 1 teaspoon Essence seasoning. Stir in the shrimp, 1/2 pound lump crabmeat, 1/3 cup green onion tops, 1/2 cup coarsely chopped parsley leaves, 2 tablespoons chopped thyme leaves and 1 tablespoon chopped basil leaves. Cook for 5 minutes, and adjust seasoning to taste.