| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 1/4 |
c |
Chopped green bell peppers |
| 1/4 |
c |
Chopped red bell peppers |
| 1 |
tb |
Salt |
| 1 |
ts |
Fresh black pepper |
| 1/2 |
c |
Peeled; seeded, and chopped tomatoes |
| 2 |
tb |
Minced garlic |
| 1 |
tb |
Minced shallots |
| 2 |
qt |
Fish stock |
| 6 |
|
Blue claw crabs; broken in half |
| 1/2 |
ts |
Crystal hot sauce |
| 3 |
tb |
File powder |
| 2/3 |
c |
Cold water |
| 6 |
|
Bay leaves |
| 1 |
ts |
Fresh minced oregano 1 teaspoon fresh thyme leaves |
| 2 |
tb |
Rustic Rub |
| 1/2 |
lb |
Peeled medium shrimp |
| 1 |
c |
Shucked fresh oysters; with their liquid |
| 4 |
c |
Cooked long-grain white rice; warm |
| 1/4 |
c |
Chopped green onions |
|
|
Loaf of crusty bread |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2315
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 oversized bowl and top with
the rice. Garnish with the green onions and the crusty bread.
Yield: 8 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
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