Gumbo I

Recipe Ingredients

3/4 cup	177ml	Vegetable oil
3/4 cup	46g / 1.6oz	Flour
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Chopped bell peppers
1 cup	110g / 3.9oz	Chopped celery
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Emeril's Essence - see * Note
1 teaspoon	5ml	Cayenne
5		Bay leaves
8 cups	1896ml	Shrimp stock
1 lb	454g / 16oz	Fish pieces
		(any white fish available - escolar,
		Amberjack, pompano, etc.)
1 lb	454g / 16oz	Medium shrimp - peeled, deveined
1 lb	454g / 16oz	Crabmeat - picked over
		For shells and cartilage
2		Oysters with their liquid
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	36g / 1.3oz	Finely-chopped parsley
		File powder - as needed
2 cups	320g / 11oz	Cooked white rice
2 tablespoons	30ml	Chopped green onions
		Crusty French bread

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large heavy pot, heat the oil. when the oil is hot, whisk in the flour. Stir the mixture constantly for 15 to 20 minutes, for a dark brown roux. Add the onions, bell peppers, celery, salt, Emeril's Essence, cayenne, and bay leaves. Cook for 12 to 13 minutes, stirring occasionally until the vegetables are wilted. Add the stock and mix to blend with the roux. Simmer for 1 hour and 15 minutes, stirring occasionally. Add the fish pieces and continue cooking for 15 minutes. Add the shrimp and cook for 15 minutes. Add the crabmeat, oysters, green onions and parsley and cook for 2 to 3 minutes , or until the edges of the oysters curl. Remove from the heat. Add the File powder to thicken at the end.

Ladle the gumbo in a shallow dish. Place a heaping portion or two of the rice in the center of the gumbo. Sprinkle the green onions over top. Serve with a piece of French bread.

This recipe yields 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2358 broadcast 04-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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