Name: Seafood Okra Gumbo
Ingredients: 2 tb Olive oil; 1/2 c Chopped onions; 1/4 c Chopped celery; 1/4 c Chopped green bell peppers; 1/4 c Chopped red bell peppers; 1 tb Salt; Freshly-ground black pepper; 1/2 c Peeled; seeded, chopped Italian plum; Tomatoes; 2 tb Finely-chopped fresh garlic; 1 tb Finely-chopped fresh shallots; 2 qt Fish stock; 1 c Diced firm-fleshed fish -; (abt 1/2 lb); (such as grouper; tile, monk or sea bass); 1 ts Worcestershire sauce; 1/2 ts Hot sauce; 6 Bay leaves; 1 tb Minced fresh basil; 1 ts Minced fresh oregano; 1 ts Stemmed fresh thyme; 1 c Fresh shrimp - (abt 1/2 lb); peeled, deveined; 1 c Sliced fresh okra -; (abt 8 large); 2 ts Bayou Blast; see * Note; 1 c Shucked fresh oysters in their liquor; 1 c Fresh lump crabmeat; picked over; 1 ts File powder; (ground sassafras); (available in specialty food stores); 4 c Cooked white rice

The focal point of your discipline and correction must be your children seeing their utter inability to do the things which God requires unless they know the help and strength of God. Your correction must hold the standard of righteousness as high as God holds it… The alternative is to reduce the standard to what may be fairly expected of your children without the grace of God. The alternative is to give them a law they can keep. The alternative is a lesser standard that does not require grace and does not cast them on Christ, but rather on their own resources. Dependence on their own resources moves them away from the cross. It moves them away from any self-assessment that would force them to conclude that they desperately need Jesus’ forgiveness and power.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Meats	Italian	Essnce10	8	servings

INGREDIENTS

2	tb	Olive oil
1/2	c	Chopped onions
1/4	c	Chopped celery
1/4	c	Chopped green bell peppers
1/4	c	Chopped red bell peppers
1	tb	Salt
		Freshly-ground black pepper
1/2	c	Peeled; seeded, chopped Italian plum
		Tomatoes
2	tb	Finely-chopped fresh garlic
1	tb	Finely-chopped fresh shallots
2	qt	Fish stock
1	c	Diced firm-fleshed fish -; (abt 1/2 lb)
		(such as grouper; tile, monk or sea bass)
1	ts	Worcestershire sauce
1/2	ts	Hot sauce
6		Bay leaves
1	tb	Minced fresh basil
1	ts	Minced fresh oregano
1	ts	Stemmed fresh thyme
1	c	Fresh shrimp – (abt 1/2 lb); peeled, deveined
1	c	Sliced fresh okra -; (abt 8 large)
2	ts	Bayou Blast; see * Note
1	c	Shucked fresh oysters in their liquor
1	c	Fresh lump crabmeat; picked over
1	ts	File powder; (ground sassafras)
		(available in specialty food stores)
4	c	Cooked white rice

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril.s Creole Seasoning}" recipe which is
included in this collection.
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 the
pepper-mill and saute 1 minute. Add the tomatoes, garlic, and shallots, and
saute, stirring occasionally, about 4 minutes more. 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. Stir in shrimp, okra and Bayou Blast, 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. To serve, ladle
gumbo into bowls or soup plates, add rice and sprinkle with green onions.
This recipe yields 12 first-course or 8 main-course servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-011 broadcast 02-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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