Shrimp, crab & oyster file gumbo

8 servings

Ingredients

Quantity Ingredient
2.00 tablespoon olive oil
½ cup chopped onions
½ cup chopped celery
¼ cup chopped green bell peppers
¼ cup chopped red bell peppers
1.00 tablespoon salt
1.00 teaspoon freshly-ground black pepper
½ cup peeled; seeded, and chopped tomat
2.00 tablespoon minced garlic
1.00 tablespoon minced shallots
2.00 quart fish stock
6.00 blue claw crabs; broken in half
½ teaspoon crystal hot sauce
3.00 tablespoon file powder
⅔ cup cold water
6.00 bay leaves
1.00 teaspoon freshly-minced oregano
1.00 teaspoon fresh thyme leaves
2.00 tablespoon rustic rub; see * note
½ pounds peeled medium shrimp
1.00 cup shucked fresh oysters; with their liquid
4.00 cup cooked long-grain white rice; warm
¼ cup chopped green onions
1.00 crusty loaf of bread

Directions

* Note: See the “Rustic Rub - {Emeril’s Rustic Seasoning}” recipe which is included in this collection.

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 over-sized bowl and top with the rice. Garnish with the green onions and the crusty bread. This recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2315 broadcast 03-17-1997) Downloaded from their Web-Site -

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

03-17-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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