Seafood okra gumbo

8 servings

Ingredients

Quantity Ingredient
2.00 tablespoon olive oil
½ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell peppers
¼ cup chopped red bell peppers
1.00 tablespoon salt
1 freshly-ground black pepper
½ cup peeled; seeded, chopped italian p
1 tomatoes
2.00 tablespoon finely-chopped fresh garlic
1.00 tablespoon finely-chopped fresh shallots
2.00 quart fish stock
1.00 cup diced firm-fleshed fish -; (abt 1/2 lb)
1 (such as grouper; tile, monk or sea bass)
1.00 teaspoon worcestershire sauce
½ teaspoon hot sauce
6.00 bay leaves
1.00 tablespoon minced fresh basil
1.00 teaspoon minced fresh oregano
1.00 teaspoon stemmed fresh thyme
1.00 cup fresh shrimp - (abt 1/2 lb); peeled, deveined
1.00 cup sliced fresh okra -; (abt 8 large)
2.00 teaspoon bayou blast; see * note
1.00 cup shucked fresh oysters in their liqu; or
1.00 cup fresh lump crabmeat; picked over
1.00 teaspoon file powder; (ground sassafras)
1 (available in specialty food stores; )
4.00 cup cooked white rice

Directions

* Note: See the "Bayou Blast - {Emeril’s Creole Seasoning}" recipe which is included in this collection.

Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of the pepper-mill and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.

Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium. Stir in shrimp, okra and Bayou Blast, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more. To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.

This recipe yields 12 first-course or 8 main-course servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-011 broadcast 02-24-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-09-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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