| 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
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