Emeril's Classic Seafood Gumbo

Place an 8-quart stockpot of medium heat and add oil. Heat the oil for about 5 minutes and then add the flour to the dish. Stir in order to stir the flour with oil and wooden spoon. Reduce the heat to medium to weak and continue stirring until the color of milk chocolate for 15 to 20 minutes. Add onions, green peppers and celery to the batter and mix well. Stir the vegetables for 5 minutes, then add the garlic. After cooking the garlic for 30 seconds, put beer and shrimp soup in the pan. Time, seasoned with laurel leaves, thick soup cane, Worcester, salt, red pepper. Boil the soup and boil the heat. Continue stirring the soup for 1 hour, remove foam and oil on the surface.

Season shrimp and squid with a teaspoon of essence. I cook shrimp and fish with thick soup for 2 minutes. Put oysters in a pot, stir well, simmer for an additional 5 minutes. Taste soup and season as necessary

Gumbo is Cajun stew born in Louisiana. Seafood soup contains delicious ingredients, meat and shellfish, thickener, and so-called "trinity" vegetables of Cajun food. If you are looking for a simple soup recipe, this is not the case. According to requirements for making real seafood soup, I do not know how to make simple soup. Of course, unless you make this recipe and freeze for later use! When choosing a stock, we recommend a beef soup. You can easily use boxed beef soup, but if you want a good taste, you should make roast beef soup yourself. I made lots of products and I always made them in the freezer. In this way, you can make it with homemade ingredients, whether you are making soup, old-fashioned beef stew, or quick and easy beef salad dressing. You can also make soup with chicken soup

People in all areas of southern Louisiana use fertilizer to thicken meat and sausage soup, but rich soup of seafood including seafood is more common on coast and seafood is more abundant. If you make duck, venison, squirrel soup, there is a possibility that there is a hunter at home. If you put a spoonful of potato salad on your soup before you serve, you may give some German influence. If you make a soup with no meat, which is not so common for Lent, you are probably a Catholic, and your family was in Louisiana for generations. You rarely find this in many Cajun and Creole recipes, which is easy to buy now. If your family wants to spread soup, you can add boiled eggs.

Shrimp, oyster, red bora, and especially Louisiana Blue club and seafood soup are classic South Louisiana cuisine. Dickie Brennan's Tableau chef at Le Petit Theater, Ben Thibodeaux, says: "Thanks to warm and fertile water, the blue crab will be deliciously obese and sweetened by the seafood soup.The nail is still a big meat chunk, a small rabbitot sauce, a simpler and better one. Our blue crabs are really the best. "