- 1 1/2 cups vegetable oil
- 1 1/2 cups bleached all-purpose flour
- 2 cups chopped yellow onions
- 1 cups chopped green bell peppers
- 1 cups chopped celery
- 1 tablespoon Essence
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 quarts shrimp stock or canned low-sodium chicken stock
- 1 dozen blue gumbo crabs, cracked in 1/2, lungs and intestines removed
- 1 pound smoked chorizo or andouille sausage, 1/2 finely chopped and 1/2 cut into 1/4-inch-thick slices
- 2 pounds medium shrimp, peeled and deveined
- 2 pounds peeled crawfish tails
- 2 tablespoons chopped green onions (green parts only)
- 2 tablespoons minced fresh flat-leaf parsley
- Hot, cooked rice, for serving
- Heat the oil in a large heavy pot or Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, to make a fragrant, dark chocolate-colored roux, 25 to 30 minutes.
- Add the onions, bell peppers, celery, Essence, salt, and pepper. Cook, stirring often, until the vegetables soften, about 4 minutes. Stir in the stock and crabs. Bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 1/2 hours.
- Meanwhile, heat a large skillet over medium-high heat. Add the chopped and sliced sausage and cook, stirring often, until browned, about 5 minutes. Remove from the heat.
- Stir the shrimp, crawfish, and cooked sausage into the gumbo. Cook over medium-low heat until the seafood is firm, about 10 minutes. Remove from the heat and let stand for a few minutes. Skim any fat from the surface.
- Stir the green onions and parsley into the gumbo. Spoon the rice into soup bowls and ladle the gumbo on top. Serve hot.
- Source: Emeril Live EM0305
- Dish Type: Soups