Ingredients 34 cup vegetable oil 1 cup all-purpose flour 1 12 cups finely chopped onions 34 cup finely chopped green bell peppers 34 cup finely chopped celery 2 tablespoons finely chopped garlic 6 cups Shrimp Stock، or low-sodium store-bought chicken broth 14 teaspoon dried thyme 2 bay leaves 12 pound gumbo crabs or uncooked or frozen blue crabs، defrosted (about 2) 2 teaspoon Worcestershire sauce 1 tablespoon coarse salt 12 teaspoon cayenne pepper 1 pound medium shrimp، peeled and deveined 1 pound white fish fillets، such as catfish، grouper، snapper، or sole 1 tablespoon Emeril's Original Essence 2 cups shucked oysters with their liquor 14 cup chopped fresh flat-leaf parsley 12 cup chopped tender scallion tops File powder، for garnish Cooked white rice، for serving
Directions Place an 8-quart stockpot over medium heat; add oil. When oil is hot، and add flour. Using a wooden spoon، stir oil and flour together to form a roux، and cook until it becomes the color of milk chocolate، 20 to 25 minutes. Add onions، bell peppers، and celery; stir until well combined، about 5 minutes. Add garlic، cook for 30 seconds. Add shrimp stock; season with thyme، bay leaves، crabs، Worcestershire، salt، and cayenne. Bring gumbo to a boil، and immediately reduce heat to a simmer. Let gumbo cook، simmering، about 1 hour، skimming surface occasionally. Season shrimp and fish fillets with Emeril's Essence. Add to gumbo and stir to combine; cook for 2 minutes. Add oysters، and cook، stirring often، about 5 minutes. Serve gumbo garnished with parsley، scallion tops، and file powder in shallow bowls over white rice.