| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Meats |
French |
Essnce06 |
12 |
servings |
INGREDIENTS
| 3/4 |
c |
Vegetable oil |
| 3/4 |
c |
Flour |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped bell peppers |
| 1 |
c |
Chopped celery |
| 1 |
tb |
Salt |
| 1 |
tb |
Emeril's Essence; see * Note |
| 1 |
ts |
Cayenne |
| 5 |
|
Bay leaves |
| 8 |
c |
Shrimp stock |
| 1 |
lb |
Fish pieces |
|
|
(any white fish available – escolar; |
|
|
Amberjack; pompano, etc.) |
| 1 |
lb |
Medium shrimp; peeled, deveined |
| 1 |
lb |
Crabmeat; picked over |
|
|
For shells and cartilage |
| 2 |
|
Dozen Oysters with their liquid |
| 1/4 |
c |
Chopped green onions |
| 1/4 |
c |
Finely-chopped parsley |
|
|
File powder; as needed |
| 2 |
c |
Cooked white rice |
| 2 |
tb |
Chopped green onions |
|
|
Crusty French bread |
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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-24-1998
Recipe by: Emeril Lagasse
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