| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Essnce10 | 8 | servings | |
INGREDIENTS
| 1 | Recipe Light Roux; see * Note | |
| 3 | qt | Seafood stock |
| 1 | lb | Shrimp – (35 count); peeled, deveined |
| 1 | lb | Lump crabmeat |
| 2 | Dozen Shucked oysters; liquid reserved | |
| 1 | lb | Crab claw meat |
| 2 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1 | c | Chopped green peppers |
| 1 | c | Chopped green onions |
| 1/2 | c | Chopped parsley |
| Salt; to taste | ||
| Freshly-ground black pepper– to taste | ||
| Cayenne pepper; to taste | ||
| 2 | c | Steamed rice |
| File powder; to taste |
INSTRUCTIONS
* Note: See the "Light To Dark Roux" recipe which is included in this collection. In a large cast-iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) 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 11-13-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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