Emeril Lagasse offers a recipe for a roux-based seafood gumbo on FoodNetwork.com. The recipe calls for ingredients such as seafood stock, shrimp, lump crabmeat, crab claw meat, and shucked oysters and their liquid.
To start, prepare the roux base by heating 1 cup of vegetable oil in a cast iron skillet to 300 degrees Fahrenheit. Slowly add 1 cup of flour to the oil while stirring with a wire whisk. Continue to toast the roux over medium heat until it becomes darker and aromatic. Stir constantly to prevent burning.
Add 2 cups of chopped onions, 1 cup of chopped celery and 1 cup of chopped green peppers to the pan with 1 teaspoon of cayenne pepper and 2 teaspoons of salt. Cook for five minutes until the vegetables wilt, and then add 1 pound of crab claw meat and 3 quarts of seafood stock and bring to a boil. Simmer over reduced heat for 30 minutes, and then add 1 pound of 35-count peeled and deveined shrimp, 2 dozen shucked oysters, 1 cup of chopped green onions and 1/2 cup of chopped parsley. Cook for five minutes, and then add 1 pound of lump crabmeat. Season to taste with salt, pepper, cayenne pepper and file powder, and serve over steamed rice.