Seafood Okra Gumbo

  1. Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute.
  2. Season with salt and 4 turns of pepper and saute 1 minute.
  3. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.
  4. Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil.
  5. Cook over high heat, stirring occasionally, about 8 minutes.
  6. Reduce heat to medium.
  7. Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes.
  8. Fold in oysters and crabmeat and simmer 5 minutes more.
  9. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes.
  10. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more.
  11. To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.
  12. 2 1/2 tablespoons paprika
  13. 2 tablespoons salt
  14. 2 tablespoons garlic powder
  15. 1 tablespoon black pepper
  16. 1 tablespoon onion powder
  17. 1 tablespoon cayenne pepper
  18. 1 tablespoon dried oregano
  19. 1 tablespoon dried thyme
  20. Combine all ingredients thoroughly.
  21. Yield: 2/3 cup
  22. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

olive oil, onions, celery, green bell peppers, red bell peppers, salt, black pepper, italian plum tomatoes, fresh garlic, fresh shallots, fish stock, firmfleshed fish, worcestershire sauce, hot sauce, bay leaves, fresh basil, oregano, thyme, fresh shrimp, fresh okra, creole seasoning, oysters, fresh lump crabmeat, file powder, white rice, green onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/seafood-okra-gumbo-recipe2.html (may not work)

Another recipe

Switch theme