Emeril’s Classic Seafood Gumbo/Chicken and Sausage Gumbo

Authentic New Orleans taste with a touch of Emeril’s

  • Servings: 6
  • Cook Time: 60 Min
  • Main Ingredient: Seafood


  • 1/4 cup vegetable oil
  • 1 cup all purpose flour
  • 1 1/2 cups onion (finely chopped)
  • 3/4 cup celery (finely chopped)
  • 2 Tbsp. garlic (minced)
  • 6 cups Emeril's® Organic Chicken Stock
  • 1/4 tsp. dried thyme
  • 2 bay leaves
  • 1/2 lb. jumbo crabs (about 2; (optional))
  • 2 tsp. Worcestershire sauce
  • 3 tsp. salt
  • 1/2 tsp. cayenne
  • 1 12 oz. bottle amber beer
  • 3 tsp. Emeril's® Original Essence
  • 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 cups shucked oysters (with their juice (opt))
  • 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 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. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, and salt. Bring the pot to a boil, and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and oil that rises to the surface when necessary. Season the shrimp and catfish each with 1½ teaspoons of the 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.