Cooking Time: 120 minutes
There are a million variations of Seafood Gumbo and every from New Orleans will swear their way is the best. I don’t profess to have the best, so here I’m following one of Emeril’s recipe. For a Northerner like me, I think his is the absolute best! This particular version comes from Every Day’s A Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, William Morrow and Company, Copyright, 1999.
3/4 cup vegetable oil
3/4 cup bleached all-purpose flour
2 cups yellow onions, chopped
1 cup green bell peppers, chopped
1 cup celery, chopped
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups shrimp stock (or water)
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen oysters, shucked, with their liquor
2 tablespoons green onions (or scallions), chopped, green part only
2 tablespoons fresh parsley leaves, chopped
Shrimp and Ham Jambalaya (or steamed long-grain white rice)
Combine the oil and flour in a large cast-iron Dutch oven or large heavy pot over medium heat. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the onions, bell peppers, celery, salt, cayenne, and bay leaves. Cook, stirring occasionally, until very soft, about 10 minutes. Add the stock, and stir to blend with the roux. Reduce the heat to medium-low and simmer uncovered for 1 1/2 hours.
Add the shrimp and crabmeat and cook for 15 minutes. Add the oysters, green onions, and parsley and cook until the edges of the oysters curl, 2 to 3 minutes.
Remove from the heat and discard the bay leaves. Serve immediately ladled into soup bowls over Shrimp and Ham Jambalaya, or over steamed long-grain rice.