Delmonico's Seafood Okra Gumbo

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Despite initial problems viewing the recipe....It was FANTASTIC!!!! I even deviated a bit from the recipe and still yielded a great meal.

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Being a New Orleans native, I frequented this famous restaurant on St. Charles Ave. for years and years. I'd like to simply add that their prized gumbo had been perfected eons before Emeril's marketing of *Essence.* So while I appreciate the Network helping hawk his wares, let's be clear on that much, please, for the sake of full disclosure. I'd say, all in all, this is a fair recipe, perhaps *inspired by* the Delmonico's version, though can't say I'm ever terribly impressed with what I personally feel to be Emeril's overall style to overwork things on the flavor front. And fyi for what it's worth to other readers from other regions, most natives from our area, including exceptional home cooks and many restaurants, don't use light brown rouxs for the depth and richness that's desired in great gumbos. I'd suggest at least medium. That said, sticking with my family's recipe, because it literally blows the socks off of any other gumbo recipe I've yet to try, this one included.

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Although I had to figure out the way to put it together myself, this was great. Play with and get the flavor you want. Peace

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There is not recipe. Should I just throw everything in a pot and let is simmer all day?

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This is a great gumbo list of ingredients, but it is NOT a recipe! Where are the preparation instructions? Why would anyone make a TON of Roux when you only need 3/4 of a cup, especially when it takes an hour and a half + to make it.
The gumbo turned out great, but only after getting the instructions from another recipe.

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Dis wuz so easy i jest couldnt beweve it, golly gee wiz, only gots one hand cuz alligator bite de udder 1 off, and it turned out guat. danks emerial

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It turned out perfect. I had my daughter help me with the roux. She really just stood there and constantly stirred it. She did an awsome job. It could not have been better. I was so proud. But oh! back to the gumbo. I put my foot in that pot. I tore it up. It was a nice dish to cook. Could not find fish stock or shrimp stock at my local grocery store. I just boiled 4 frozen tilapia fillets in water with a little salt. I disgarded the fish. kept the water. This is a fantastic recipie. Emerald you did this one for us tonight baby! love Tyneisha and Family from Florida. We love you God Bless!

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I have used the recipe for the past year so many times. I have given it to friends and family and the ALL love it. Being a native of Louisiana, you gotta have a great seafood gumbo recipe and this is the ONE. THANKS EMERIL for the great food and recipes!!!

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ok...so this is my first time cooking Gumbo, and first I made the mistake of thinking it was going to be "quick." I started at 11pm. It's 5am and I"m just now going to bed. So start early. I took the suggestion of leaving out the tomato paste and that was a good idea. the roux actually only took me 30 minutes, which is a lifesaver because I kept questioning whether I was REALLY supposed to stand over the stove and stir continuously for 1.5 hours! Also, I added a 4 dashes of hot sauce and that was good, and I took the suggestion of adding the okra and crab at the end, which was a good suggestion. All in all, I'm SO pleased with how it turned out...and even though it's 5 am and I'm beat, this is so good I think I'm going to enjoy some for myself before I hit the sack!

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My first time making gumbo and I tackled this one!! I must say...making the roux from scratch is SO worth the effort!!! The flavor was rich and the seasonings in the gumbo were perfect. I subsituted scallops for the oysters and it was still amazing. One of my guests spent some time in Louisiana and said this gumbo was truly authentic. "Brings me right back!" he said! Thanks Emeril!