| Level: | Intermediate |
| Total: | 2 hr 39 min |
| Prep: | 25 min |
| Cook: | 2 hr 14 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 532 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 51 g |
| Cholesterol | 527 mg |
| Sodium | 1308 mg |
Reviews
Wow! So good. We couldn’t find whole crabs so we used lump crab meat. We added around 1/4 lb of crab with its juice when the recipe calls for the whole crab. We added another 1/4 lb with the shrimp. This might be the most delicious thing we have ever cooked.
Absolutely fantastic! Made for the 1st time tonight. It was rich and developed & a pure classic. ❤️
This gumbo was absolutely delicious! The only reason I didn’t give it 5 stars was the crabs. The instructions said to halve them, so I did, but I ended out with shells in the sauce because of little pieces that kept chipping off. Next time, I’ll substitute lump crab meat that I’d add with the shrimp. It may detract from the flavor of the sauce not to cook it with the shells for so long, but that’s better than chewing on shells!
BEST-hands down!!!
It is the best recipe for gumbo. I tried it 7 years ago and it’s a faithful true recipe. I add my touches to it but it is on the money!! Thanks for sharing your love for food!
Hands down the best gumbo recipe I’ve seen and tasted after living in NOLA for a year. It blows my mind that this recipe has 0 reviews. Emeril, this is a fantastic recipe. I use your chicken and sausage one too!