Best 3 Emerils Classic Seafood Gumbo Recipes

Prepare to embark on a culinary journey to the heart of Louisiana with Emeril's Classic Seafood Gumbo, a dish that embodies the vibrant spirit of Cajun cuisine. This savory and aromatic stew is a symphony of flavors, combining the bounty of the sea with the richness of traditional ingredients. As you delve into this recipe, you'll discover the secrets to creating a gumbo that is both authentic and unforgettable.

From the simmering pot to the steaming bowl, Emeril's Seafood Gumbo is a labor of love that rewards patience and attention to detail. The foundation of this dish lies in the rich roux, a carefully crafted mixture of flour and oil that forms the backbone of the gumbo's flavor. Once the roux has reached its desired darkness, the "holy trinity" of diced onions, bell peppers, and celery is introduced to create a flavorful base.

Next, a medley of succulent seafood takes center stage, including plump shrimp, tender crab, and flavorful fish. These treasures of the sea are gently simmered in a flavorful broth, infusing it with their briny essence. As the gumbo simmers, a medley of spices and seasonings work their magic, adding layers of complexity and depth to the dish.

The addition of okra lends a unique texture and subtle tang, while file powder, a traditional Louisiana ingredient, imparts a velvety smoothness. With each ingredient carefully selected and harmoniously combined, Emeril's Seafood Gumbo reaches its peak of perfection, ready to transport your taste buds to the heart of Cajun country.

In addition to the classic Seafood Gumbo recipe, this comprehensive article offers variations that cater to diverse preferences and dietary needs. For those who prefer a vegetarian alternative, the Vegetarian Gumbo recipe showcases a vibrant array of vegetables, including okra, bell peppers, and hearty greens, simmered in a flavorful vegetable broth.

For those seeking a taste of the bayou without the seafood, the Chicken and Sausage Gumbo offers a hearty and satisfying option. Tender chicken and succulent sausage are paired with the classic trinity and simmered in a rich broth, creating a gumbo that is both comforting and flavorful.

And for those who love the richness of seafood but prefer a milder flavor profile, the Mild Seafood Gumbo recipe provides a gentler take on this Louisiana classic. With a carefully balanced blend of spices and the addition of sweet corn, this gumbo offers a delightful taste of the sea without overpowering the palate.

No matter which recipe you choose, Emeril's Classic Seafood Gumbo is sure to become a favorite in your kitchen. Its bold flavors, rich textures, and authentic Louisiana spirit will captivate your taste buds and leave you craving more. So gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will transport you to the heart of Cajun country.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD GUMBO

Seafood Gumbo image

Provided by Emeril Lagasse

Categories main-dish

Time 2h39m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
1 pound raw shrimp, peeled and deveined
1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces

Steps:

In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.
Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

EMERIL'S CLASSIC SEAFOOD GUMBO

Emeril's Classic Seafood Gumbo image

This recipe for delicious seafood gumbo is courtesy of Emeril Lagasse.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 22

Ingredients

3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups finely chopped onions
3/4 cup finely chopped green bell peppers
3/4 cup finely chopped celery
2 tablespoons finely chopped garlic
1 bottle (12 ounces) amber beer
6 cups Shrimp Stock, or low-sodium store-bought chicken broth
1/4 teaspoon dried thyme
2 bay leaves
1/2 pound gumbo crabs or uncooked or frozen blue crabs, defrosted (about 2)
2 teaspoon Worcestershire sauce
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 pound medium shrimp, peeled and deveined
1 pound white fish fillets, such as catfish, grouper, snapper, or sole
1 tablespoon Emeril's Original Essence
2 cups shucked oysters with their liquor
1/4 cup chopped fresh flat-leaf parsley
1/2 cup chopped tender scallion tops
File powder, for garnish
Cooked white rice, for serving

Steps:

Place an 8-quart stockpot over medium heat; add oil. When oil is hot, and add flour. Using a wooden spoon, stir oil and flour together to form a roux, and cook until it becomes the color of milk chocolate, 20 to 25 minutes. Add onions, bell peppers, and celery; stir until well combined, about 5 minutes. Add garlic, cook for 30 seconds. Add beer and shrimp stock; season with thyme, bay leaves, crabs, Worcestershire, salt, and cayenne. Bring gumbo to a boil, and immediately reduce heat to a simmer. Let gumbo cook, simmering, about 1 hour, skimming surface occasionally.
Season shrimp and fish fillets with Emeril's Essence. Add to gumbo and stir to combine; cook for 2 minutes. Add oysters, and cook, stirring often, about 5 minutes.
Serve gumbo garnished with parsley, scallion tops, and file powder in shallow bowls over white rice.

GUMBO

Gumbo image

Provided by Emeril Lagasse

Categories main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 23

Ingredients

1/4 cup vegetable oil
2 pounds okra, washed in cold water, caps removed and tips cut into 1/4-inch rounds
Essence, recipe follows
2 cups tomatoes, peeled, seeded and chopped
1 cup chopped onions
1 cup chopped celery
Salt
Cayenne
5 bay leaves
1/2 teaspoon dried thyme leaves
1 tablespoon minced garlic
8 cups water
2 pounds medium shrimp, peeled and deveined
2 cups cooked white rice, warm
2 tablespoons chopped green onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Tips:

Use a variety of seafood: Use a variety of seafood to create a flavorful and complex gumbo. Some good options include shrimp, crab, oysters, and fish.
Don't overcook the seafood: Overcooked seafood is tough and chewy. Cook the seafood just until it is opaque and firm.
Use a flavorful broth: The broth is the base of the gumbo, so it is important to use a flavorful broth. A good option is to use a combination of chicken broth and seafood stock.
Add a roux: A roux is a mixture of flour and fat that is used to thicken the gumbo. A roux can be made with butter, oil, or bacon fat.
Add the vegetables: Add the vegetables to the gumbo and cook them until they are tender. Some good vegetables to use include onions, celery, bell peppers, and tomatoes.
Add the seafood: Add the seafood to the gumbo and cook it until it is just cooked through.
Season the gumbo: Season the gumbo with salt, pepper, and cayenne pepper. You can also add other spices, such as paprika, garlic powder, or onion powder.
Serve the gumbo: Serve the gumbo over rice. You can also garnish the gumbo with green onions, parsley, or hot sauce.

Conclusion:

Emeril's classic seafood gumbo is a delicious and flavorful dish that is perfect for a special occasion. By following these tips, you can make a gumbo that is sure to impress your friends and family.