| 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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