Seafood Okra Gumbo (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Ingredients:
2 tablespoons olive oil |
1/2 cup chopped onions |
1/4 cup chopped celery |
1/4 cup chopped green bell peppers |
1/4 cup chopped red bell peppers |
1 tablespoon salt |
black pepper |
1/2 cup italian plum tomatoes, peeled, seeded and chopped |
2 tablespoons finely chopped fresh garlic |
1 tablespoon finely chopped fresh shallots |
2 quarts fish stock |
1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound) |
1 teaspoon worcestershire sauce |
1/2 teaspoon hot sauce |
6 bay leaves |
1 tablespoon minced fresh basil leaves |
1 teaspoon minced fresh oregano leaves |
1 teaspoon stemmed fresh thyme |
1 cup fresh shrimp, peeled and deveined, (about 1/2 pound) |
1 cup sliced fresh okra, (about 8 large) |
2 teaspoons creole seasoning, recipe follows |
1 cup shucked fresh oysters, in their liquor |
1 cup fresh lump crabmeat, picked over for shells and cartilage |
1 teaspoon file powder (ground sassafras), (available in specialty food stores) |
4 cups cooked white rice |
chopped green onions, for garnish |
Directions:
1. 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 pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.
2. 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.
3. Stir in shrimp, okra and Creole seasoning, 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.
4. To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. 2 1/2 tablespoons paprika
7. 2 tablespoons salt
8. 2 tablespoons garlic powder
9. 1 tablespoon black pepper
10. 1 tablespoon onion powder
11. 1 tablespoon cayenne pepper
12. 1 tablespoon dried oregano
13. 1 tablespoon dried thyme
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup
16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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