Seafood Gumbo

Recipe Ingredients

1		Light Roux - see * Note
3		Seafood stock
1 lb	454g / 16oz	Shrimp - (35 count) - peeled, deveined
1 lb	454g / 16oz	Lump crabmeat
2		Shucked oysters - liquid reserved
1 lb	454g / 16oz	Crab claw meat
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	146g / 5.1oz	Chopped green peppers
1 cup	62g / 2.2oz	Chopped green onions
1/2 cup	73g / 2.6oz	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper-- to taste
		Cayenne pepper - to taste
2 cups	320g / 11oz	Steamed rice
		File powder - to taste

Recipe Instructions

* Note: See the "Light To Dark Roux" recipe which is included in this collection.

In a large cast-iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.

This recipe yields 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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