Seafood Gumbo II

Recipe Ingredients

1 cup	198g / 7oz	Butter
1 cup	62g / 2.2oz	Flour
2		Onions - chopped
2		Celery ribs - finely chopped
1/2		Green bell pepper - finely chopped
6		Garlic - minced
3		Bay leaves
2		Shrimp or seafood stock
4		Blue crabs - halved
1 lb	454g / 16oz	Raw shrimp - peeled, deveined
1 lb	454g / 16oz	Fish fillets - cut into pieces
		= (such as redfish or another
		Firm-fleshed fish)
1/4 cup	36g / 1.3oz	Chopped parsley
1		Green onions - chopped
1		Oysters - in their liquor
		Cooked white rice - for serving

Recipe Instructions

In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.

Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock.

Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to 7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B09) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.