04
Oct
This classic seafood version which is chock-full of shrimp fish and oysters swimming in a broth richly flavored with gumbo crabs is always a hit. Bring to a boil lower the heat cover and cook for 15 minutes.
Emerils Classic Seafood Gumbo.
Emeril lagasse seafood gumbo recipe. In a large pot heat the oil. Fry the okra stirring constantly for 10 to 12 minutes or until most of the slime disappears. Add the tomatoes onions and celery.
Bring gumbo to a boil reduce heat to medium and simmer until gumbo is slightly reduced about 50 minutes. Gumbo should cook long enough for the roux flavor to mellow and for. Add the okra bay leaves lemon juice salt cayenne thyme and crabs.
Bring to a boil lower the heat cover and cook for 15 minutes. Add the shrimp oysters with their liquid green onions. Emerils Classic Seafood Gumbo.
Some form of gumbo is always on the menu at Emerils Restaurant. This classic seafood version which is chock-full of shrimp fish and oysters swimming in a broth richly flavored with gumbo crabs is always a hit. 2 to 2 12 hours.
Bring to a boil reduce heat to medium and simmer until gumbo is reduced to half a gallon. If it reduces too fast add more stock or water. Gumbo should cook long enough for roux flavor to.
Add the okra bay leaves lemon juice salt cayenne thyme and crabs. Bring to a boil lower the heat cover and cook for 15 minutes. Add the shrimp oysters with their liquid green onions and parsley.
Cook until the shrimp turn pink about 3 minutes. Add the lump crabmeat and season the gumbo to taste.