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Gumbo

  • 12servings
  • 165minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup vegetable oil

  2. 3/4 cup flour

  3. 2 cups chopped onions

  4. 1 cup chopped bell peppers

  5. 1 cup chopped celery

  6. 1 tablespoon salt

  7. 1 tablespoon Essence, recipe follows

  8. 1 teaspoon cayenne

  9. 5 bay leaves

  10. 8 cups shrimp stock

  11. 1 pound fish pieces (any white fish available-i.e. escolar, amberjack , pompano , etc.)

  12. 1 pound medium shrimp, peeled and deveined

  13. 1 pound crabmeat, picked over for shells and cartilage

  14. 2 dozen oysters with their liquid

  15. 1/4 cup chopped green onions

  16. 1/4 cup finely chopped parsley

  17. File powder

  18. 2 cups cooked white rice

  19. 2 tablespoon chopped green onions

  20. Loaf crusty French bread

  21. 2 1/2 tablespoons paprika

  22. 2 tablespoons salt

  23. 2 tablespoons garlic powder

  24. 1 tablespoon black pepper

  25. 1 tablespoon onion powder

  26. 1 tablespoon cayenne pepper

  27. 1 tablespoon dried leaf oregano

  28. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a large heavy pot, heat the oil. When the oil is hot, whisk in the flour. Stir the mixture constantly for 15 to 20 minutes, for a dark brown roux. Add the onions, bell peppers , celery, salt, Essence, cayenne, and bay leaves. Cook for 12 to 13 minutes, stirring occasionally until the vegetables are wilted. Add the stock and mix to blend with the roux. Simmer for 1 hour and 15 minutes, stirring occasionally. Add the fish pieces and continue cooking for 15 minutes. Add the shrimp and cook for 15 minutes. Add the crabmeat, oysters, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl. Remove from the heat. Add the File` powder to thicken at the end.

  2. Ladle the gumbo in a shallow dish. Place a heaping portion or two of the rice in the center of the gumbo. Sprinkle the green onions over top. Serve with a piece of French bread.

  3. Combine all ingredients thoroughly and store in an airtight jar or container.

  4. Yield: about 2/3 cup Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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