Shrimp, crab, and oyster file gumbo

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
½ cup Chopped onions
½ cup Chopped celery
¼ cup Chopped green bell peppers
¼ cup Chopped red bell peppers
1 tablespoon Salt
1 teaspoon Fresh black pepper
½ cup Peeled, seeded, and chopped
Tomatoes
2 tablespoons Minced garlic
1 tablespoon Minced shallots
2 quarts Fish stock
6 Blue claw crabs, broken in
Half
½ teaspoon Crystal hot sauce
3 tablespoons File powder
⅔ cup Cold water
6 Bay leaves
1 teaspoon Fresh minced oregano 1
teaspoon Fresh thyme leaves
2 tablespoons Rustic Rub
½ pounds Peeled medium shrimp
1 cup Shucked fresh oysters, with
Their liquid
4 cups Cooked long-grain white rice
Warm
¼ cup Chopped green onions
Loaf of crusty bread

Directions

In a large pot over high heat, add the oil. When the pan is smoking hot, add the onions, celery, green peppers, and red peppers, saute for 1 minute. Season with salt and pepper. Add the tomatoes, garlic, and shallots and saute, for about 4 minutes. Stir in the stock, and add the gumbo crabs, Crystal hot sauce, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium. Dissolve the file powder in the cold water and add directly into the hot stock. Season with Rustic Rub, continue simmering for 15 minutes. Skim the impurities from the top of the gumbo, turn the heat to high, and cook for five minutes. Fold in the shrimp and oysters and reduce the heat, simmer for 5 minutes. Remove from the heat. To assemble, ladle the gumbo into the oversized bowl and top with the rice. Garnish with the green onions and the crusty bread.

Yield: 8 servings

ESSENCE OF EMERIL SHOW#EE2315

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