Emeril Lagasse: Emeril's Classic Seafood Gumbo

Emeril Lagasse: New Orleans-Based Chef and TV Personality

Emeril Lagasse: New Orleans-Based Chef and TV Personality

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I'm gonna make a seafood gumbo today. And the important thing about gumbo is really, when it all comes down to it, it's really, it's all about the roux. This is a standard roux, right here. The next phase of that, it's cooked a little bit more as if we were making a cream sauce. But then if you cook it a little bit more, it's sort of in a textbook peanut butter stage. Basically, now, if you wanted to get a little bit deeper You can see right here how it's cooked you'd have a darker roux, and if you were really going beyond that into a more rustic or Acadian style you would have this type of roux, which is the most popular roux in Louisiana cooking. How I judge the right color for the roux for the perfect gumbo. Is two beers, it's generally the time that it takes to having the perfect roux. And on Sunday sometimes when I really wanna sprawl myself I purposely burn the roux so I can have another two beers and start again. [APPLAUSE] So now we're gonna add the first layer of foundation, so now we're gonna add our onions, celery and we're gonna add bell pepper. A bay leaf, thyme, salt and cayenne pepper and some garlic. Now, combined with that has to be some kind of liquid. With the seafood gumbo, we happen to take the shells and the heads of the shrimp, the little bits of the carrot and celery that we had. 20 minutes and you have shrimp stock. Back to the beer. We'll add that first. Now I'm going to add some of that stock. Add a little liquid at a time until it comes to a boil and you'll see exactly the thickening ability that it has. Take some gumbo crabs and we're going to put them in here. So now we add the shrimp, we add the fish. At the end folks, our seafood's cooked, the oysters go in. The oysters only need to just be heated until the sides of the oysters curl. Gumbo is always served with cooked rice, parsley, Worcestershire, a little green onion. And there you have a classic Louisiana seafood gumbo. [APPLAUSE]
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Emeril Lagasse: Emeril's Classic Seafood Gumbo


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