Shrimp, Crab, And Oyster File Gumbo

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood			1	Servings

INGREDIENTS

2	T	Olive oil
1/2	c	Chopped onions
1/2	c	Chopped celery
1/4	c	Chopped green bell peppers
1/4	c	Chopped red bell peppers
1	T	Salt
1	t	Fresh black pepper
1/2	c	Peeled, seeded and chopped
		tomatoes
2	T	Minced garlic
1	T	Minced shallots
2	qt	Fish stock
6		Blue claw crabs, broken in
		half
1/2	t	Crystal hot sauce
3	T	File powder
2/3	c	Cold water
6		Bay leaves
1	t	Fresh minced oregano 1
		teaspoon fresh thyme
		leaves
2	T	Rustic Rub
1/2	lb	Peeled medium shrimp
1	c	Shucked fresh oysters, with
		their liquid
4	c	Cooked long-grain white
		rice warm
1/4	c	Chopped green onions
		Loaf of crusty bread

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2315  In a large pot over high heat, add the
oil. When the pan is smoking  hot, add the onions, celery, green
peppers, and red peppers, saute  for 1 minute. Season with salt and
pepper. Add the tomatoes, garlic,  and shallots and saute, for about 4
minutes. Stir in the stock, and  add the gumbo crabs, Crystal hot
sauce, bay leaves, oregano, and  thyme. Bring the liquid up to a boil,
about 8 minutes. Reduce the  heat to medium. Dissolve the file powder
in the cold water and add  directly into the hot stock. Season with
Rustic Rub, continue  simmering for 15 minutes. Skim the impurities
from the top of the  gumbo, turn the heat to high, and cook for five
minutes. Fold in the  shrimp and oysters and reduce the heat, simmer
for 5 minutes. Remove  from the heat. To assemble, ladle the gumbo into
the oversized bowl  and top with the rice. Garnish with the green
onions and the crusty  bread.  Yield: 8 servings  Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3509 Calories From Fat: 1529 Total Fat: 169.6g Cholesterol: 912.2mg Sodium: 11875.8mg Potassium: 6517.9mg Carbohydrates: 213.6g Fiber: 10.7g Sugar: 12.3g Protein: 264.4g