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Delmonico's Seafood Okra Gumbo Recipe

Delmonico's Seafood Okra Gumbo

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on April 30, 2008

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    Wow! I went to Whole Foods to get the best quality foods and spices for this recipe. The bill was around $85.00. From start to finish, after making the rue, and prepping, and cooking, it took about 3 hours to make this jumbo. The resulting product was AMAZING! My family said absolutely nothing at the dinner table, because they were busy enjoying the gumbo. They actually looked forward to the leftovers! Like anything in life, this recipe is expensive,and time consuming, but the results are phenominal. Thanks so much Emeril!!

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  • on March 29, 2008

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    I've never made a better gumbo.

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  • on January 28, 2008

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    I've tried some of the other gumbo recipes on here and this is by far the best. So incredibly flavorful. It's a bit labor intensive since I had to make my own seafood stock but it was well worth the effort. If anything, I think it added to the overall depth and richness of the soup. Didn't use the gumbo crabs and used lump crab meat instead. Like the shrimp, I didn't add it until the very end to keep it from shredding into the soup. I also used frozen okra but added it towards the end to keep it from breaking up.
    A shortcut: I hate making roux since I always seem to mess it up so I used Tony Cachere Instant Roux. It's a darker roux (which I like anyway but so very easy to prepare and thickened and darkened the soup nicely.

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  • on November 04, 2007

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    Leave out the tomato paste and you have a winner. Also, the beer is a little strange.

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  • on July 28, 2007

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    Esta es la mejor receta de gumbo que he hecho, Emeril es el mejor chef de todos.

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  • on July 05, 2007

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    long list of ingredients and prep may be intimidating, but worth it... beer and oysters made it to die for.

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  • on June 19, 2007

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    I love to cook And I watch Mr Emeril too
    learn new things and this is one of Favoretsssssss

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  • on March 22, 2007

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    Easy to follow directions. I took a suggestion of another reviewer and used a jar of rue purchased in the store instead of making my own. That made the recipe much easier.

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  • on February 08, 2007

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    Everyone I cook this for absolutely loves it.

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  • on December 13, 2006

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    I changed the recipe a little because I didn't have all the ingredients, but it still turned out so good. I used to make Tree Beards seafood gumbo recipe but I think I'm converted.

    I used dark roux instead of light as I like the bitter taste. I didn't have Shrimp Both but I used Knorr shrimp bouillons and it turned out very good as well. I also used lump crab meat and jalapeno sausage as I couldn't find any andouille sausage.

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