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

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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