Seafood Okra Gumbo Recipe - Cooking Index
Seafood Okra Gumbo Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Chopped onions |
| 1/4 cup | 27g / 1oz | Chopped celery |
| 1/4 cup | 36g / 1.3oz | Chopped green bell peppers |
| 1/4 cup | 36g / 1.3oz | Chopped red bell peppers |
| 1 tablespoon | 15ml | Salt |
| Freshly-ground black pepper | ||
| 1/2 cup | 73g / 2.6oz | Peeled, seeded, chopped Italian plum |
| Tomatoes | ||
| 2 tablespoons | 30ml | Finely-chopped fresh garlic |
| 1 tablespoon | 15ml | Finely-chopped fresh shallots |
| 2 | Fish stock | |
| 1 cup | 146g / 5.1oz | Diced firm-fleshed fish - (abt 1/2 lb) |
| (such as grouper, tile, monk or sea bass) | ||
| 1 teaspoon | 5ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Hot sauce |
| 6 | Bay leaves | |
| 1 tablespoon | 15ml | Minced fresh basil |
| 1 teaspoon | 5ml | Minced fresh oregano |
| 1 teaspoon | 5ml | Stemmed fresh thyme |
| 1 cup | 237ml | Fresh shrimp - (abt 1/2 lb) - peeled, deveined |
| 1 cup | 237ml | Sliced fresh okra - (abt 8 large) |
| 2 teaspoons | 10ml | Bayou Blast - see * Note |
| 1 cup | 237ml | Shucked fresh oysters in their liquor |
| 1 cup | 62g / 2.2oz | Fresh lump crabmeat - picked over |
| 1 teaspoon | 5ml | File powder (ground sassafras) |
| (available in specialty food stores) | ||
| 4 cups | 640g / 22oz | Cooked white rice |
* 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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-011 broadcast 02-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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