Mr. John's Chorizo and Seafood Gumbo

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: Father's Day

Rated: 5 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
--
Level:
--
Yield:
6 to 8 servings

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/2 pound chorizo or other smoked sausage, finely chopped, plus 1 pound chorizo, cut crosswise into 1/4-inch thick slices
Creole seasoning
2 1/2 quarts shrimp stock, (chicken stock or water can be used)
1 dozen frozen gumbo crabs, thawed
2 pounds medium shrimp, peeled and deveined
2 pounds Louisiana Crawfish tails
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons chopped fresh parsley leaves
6 cups cooked long grain white rice, warm
Louisiana File Powder

Directions

In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage. Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours. Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Taste for seasonings and adjust. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice. Pass the file powder at the table.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Savannah Seafood Gumbo

Picture of Mr. John's Chorizo and Seafood Gumbo Recipe

Photo: Mr. John's Chorizo and Seafood Gumbo

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 29

View all 29 Seafood Collections

Comments & Reviews

recipe Mr. John's Chorizo and Seafood Gumbo
Dawn Weatherford, TX 07-31-2008
Flag

Great Gumbo Mr. John
Rated: 5 stars out of 5

This is by far the best & easiest gumbo you can make on your own, the flavors are incredible, I used crab meat instead of the... gumbo shrimps, and I added a little extra crawfish & shrimps just can't have to many of those little buggers.. if you want to impress friends & family this is the one too do it with YUMMY!!!!Read more
recipe Mr. John's Chorizo and Seafood Gumbo
Anonymous 06-11-2007
Flag

Best Gumbo
Rated: 5 stars out of 5

I've made this recipe about 20 times, and its always wonderful. I use smoked sausage instead of chorizo and crab legs instead... of blue crab (have trouble finding blue crab). Don't skimp on the crawfish meat!!Read more
recipe Mr. John's Chorizo and Seafood Gumbo
Sharon Ocean Shores, WA 02-22-2007
Flag

It's The Best!
Rated: 5 stars out of 5

Being Creole, gumbo is very important to our family. I use this recipe as my base, adding a couple of chicken breasts... (sauteed and cut up) and fresh dungeness crab legs, and eliminating the crawfish tails, which are next to impossible to acquire in Washington state. Mr. John really knows how to prepare gumbo, even passing the file powder around at the table, not putting it in the gumbo before serving.Read more
recipe Mr. John's Chorizo and Seafood Gumbo
Evan Kennesaw, GA 01-21-2007
Flag

Excellent Gumbo
Rated: 5 stars out of 5

I have made this recipe 4 times now. I modify it to my liking and it turns out great. First, I use 2 lbs easy-peel shrimp... (21-25 size). I reserve the peels and make a shrimp stock for use in the recipe (celery, onion, garlic, lemon, a bit of white wine, boil in 12-15 cups water for 1 hour, strain). I also reduce roux to 1 cup each oil and flour. I use a good smoked sausage, no crawfish or crab. This recipe is really good and is easy to modify to suit your tastes.Read more
recipe Mr. John's Chorizo and Seafood Gumbo
Joseph Brewton, AL 03-28-2006
Flag

Mr. John's Chorizo and Seafood Gumbo
Rated: 4 stars out of 5

Mr. John's Chorizo and Seafood Gumbo Great, but I'll shuck the shrimp first.
recipe Mr. John's Chorizo and Seafood Gumbo
Jo Hollywood, MD 03-11-2006
Flag

Chipinno
Rated: 5 stars out of 5

I am a West coaster moved to the chesapeke bay and this recipe is an Eastcoast Chipinno. It rivils The Sasalito variety. ... Beats the areas north of San Francisco.Read more