Emeril’s Classic Seafood Gumbo | Louisiana Kitchen & Culture

Ingredients

• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 1½ cups finely chopped onions
• 3/4 cup finely chopped green bell peppers
• 3/4 cup finely chopped celery
• 2 tablespoons minced garlic
• One 12-ounce bottle amber beer
• 6 cups shrimp stock*
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1/2 pound gumbo crabs* (about 2)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon 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 parsley
• 1/2 cup chopped tender green onion tops
• Cooked white rice, for serving