Shrimp, Crab, And Oyster File Gumbo

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	55g / 1.9oz	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
1 teaspoon	5ml	Freshly-ground black pepper
1/2 cup	31g / 1.1oz	Peeled, seeded, and chopped tomatoes
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Minced shallots
2		Fish stock
6		Blue claw crabs - broken in half
1/2 teaspoon	2.5ml	Crystal hot sauce
3 tablespoons	45ml	File powder
2/3 cup	157ml	Cold water
6		Bay leaves
1 teaspoon	5ml	Freshly-minced oregano
1 teaspoon	5ml	Fresh thyme leaves
2 tablespoons	30ml	Rustic Rub - see * Note
1/2 lb	227g / 8oz	Peeled medium shrimp
1 cup	237ml	Shucked fresh oysters, with their liquid
4 cups	640g / 22oz	Cooked long-grain white rice - warm
1/4 cup	15g / 0.5oz	Chopped green onions
1		Crusty loaf of bread

Recipe Instructions

* 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.

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

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