1 lb medium-sized shrimp (peeled and deveined) or 1 1/2 lb. diced chicken meat
1 lb white-fish fillet (catfish, grouper, snapper or sole) or 1 lb. smoked sausage
2 cup shucked oysters (with their juice; optional)
1/4 cup fresh parsley (chopped)
1/2 cup green onions (chopped)
Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat up for about 5 minutes, then add the flour to the pot.
Stir the oil and flour together using a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the roux is the color of milk chocolate.
Add the onions, peppers and celery to the roux and stir to blend. Stir the vegetables in the roux for 5 minutes, then add the garlic to the pot. Cook the garlic for 30 seconds before adding the beer and stock to the pot, then season the gumbo with the thyme, bay leaves, crabs, Worcestershire and salt.
Bring the pot to a boil, then lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and oil that rise to the surface when necessary.
Season the shrimp and catfish each with 1½ teaspoons of Emerils Original Essence. Stir the shrimp and fish into the gumbo, and cook for 2 minutes.
Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste and re-season the gumbo if necessary.
Serve with the chopped parsley and green onions for garnish. Makes 10 to 12 servings, (3 quarts).