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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/2 cup chopped onions

  3. 1/4 cup chopped celery

  4. 1/4 cup chopped green bell peppers

  5. 1/4 cup chopped red bell peppers

  6. 1 tablespoon salt

  7. Black pepper

  8. 1/2 cup Italian plum tomatoes , peeled, seeded and chopped

  9. 2 tablespoons finely chopped fresh garlic

  10. 1 tablespoon finely chopped fresh shallots

  11. 2 quarts fish stock

  12. 1 cup diced firm-fleshed fish, such as grouper , tile, monk or sea bass (about 1/2 pound)

  13. 1 teaspoon Worcestershire sauce

  14. 1/2 teaspoon hot sauce

  15. 6 bay leaves

  16. 1 tablespoon minced fresh basil leaves

  17. 1 teaspoon minced fresh oregano leaves

  18. 1 teaspoon stemmed fresh thyme

  19. 1 cup fresh shrimp, peeled and deveined, (about 1/2 pound)

  20. 1 cup sliced fresh okra, (about 8 large)

  21. 2 teaspoons Creole Seasoning, recipe follows

  22. 1 cup shucked fresh oysters , in their liquor 1 cup fresh lump crabmeat, picked over for shells and cartilage

  23. 1 teaspoon file powder (ground sassafras ), (available in specialty food stores)

  24. 4 cups cooked white rice

  25. Chopped green onions, for garnish

Instructions Jump to Ingredients ↑

  1. 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 pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.

  2. 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.

  3. Stir in shrimp, okra and Creole seasoning, 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.

  4. To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions .

  5. 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly.

  6. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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