What is a recipe for New Orleans seafood gumbo?


Quick Answer

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.

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Full Answer

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.

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