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Ingredients

• 1 pound gumbo crabs without the legs, rinsed well and quartered
• 1 1/4 pounds andouille or other spicy sausage, sliced into 1/4-inch thick slices
• 1 tablespoon vegetable oil
• 2 cups chopped yellow onions
• 1 cup chopped green bell peppers
• 1 cup chopped celery
• 1 tablespoon chopped garlic
• 1 pound small okra, stem ends trimmed and sliced 1/2-inch thick
• 3 tablespoons tomato paste
• 1 tablespoon dried basil
• 1 tablespoon dried thyme
• 2 bay leaves
• 1/2 cup lager beer
• 10 cups shrimp or fish stock
• 1 teaspoon liquid crab boil
• 3 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup cooled Light Brown Roux, See How To Roux, recipe follows
• 2 pounds medium (26 to 30 count) shrimp, peeled and deveined
• 1 teaspoon Essence, recipe follows
• 1 pint oysters, with their liquor
• 2 tablespoons chopped fresh parsley leaves
• Steamed White Rice, for serving
• Chopped Green Onion Tops, for serving

Description

Food Network Invites You To Try This Delmonico's Seafood Okra Gumbo Recipe From Emeril Lagasse.

Food Network