Yield: 8 servings
Measure | 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 \N | freshly-ground black pepper |
½ cup | peeled; seeded, chopped italian p |
1 \N | 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 \N | (such as grouper; tile, monk or sea bass) |
1.00 teaspoon | worcestershire sauce |
½ teaspoon | hot sauce |
6.00 \N | 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 \N | (available in specialty food stores; ) |
4.00 cup | cooked white rice |
* Note: See the "Bayou Blast - {Emerils 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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