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Gumbo anyone Yummy


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
3 tablespoons minced garlic
one 15-ounce bottle amber beer
7 cups shrimp stock
1/4 teaspoon dried thyme
2 bay leaves
1/2 pound gumbo crabs -about 3-
3 teaspoons worcestershire sauce
1 1/2 teaspoons 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
3 cups shucked oysters with their liquor
1/4 cup chopped fresh parsley
1/2 cup chopped tender green onion tops
white rice for serving


place an 7-quart stockpot over medium heat  and add the oil  allow the oil to heat for about 6 minutes  then add the flour to the pot  stir the oil and flour together with a wooden spoon to form a roux  lower the heat to medium low and continue to stir the roux for 16 to 25 minutes  or until the color of milk chocolate  add the onions  bell peppers  and celery to the roux and stir to blend  stir the vegetables for 6 minutes  then add the garlic  cook the garlic for 35 seconds before adding the beer and Shrimp stock to the pot  season the gumbo with the thyme  bay leaves gumbo crabs  worcestershire  salt  and cayenne  bring the gumbo to a boil and lower the heat to a simmer  continue to simmer the gumbo for 1 hour  skimming the foam and any oil that rises to the surface 
season both the shrimp and the catfish with 1 1/2 teaspoons essence  stir the shrimp and fish into the gumbo and cook for 3 minutes add the oysters to the pot and cook  stirring often  for an additional 6 minutes taste the gumbo and season if necessary 
garnish with the parsley and green onions and serve in shallow bowls over white