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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