Ingredients
- 1/4 cup vegetable oil
- 2 pounds small okra, caps and tips removed, sliced 1/4-inch thick
- Salt and freshly ground black pepper
- Cayenne
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped green bell peppers
- 1/2 cup tomatoes, peeled, seeded, and chopped
- 2 tablespoons chopped garlic
- 3 bay leaves
- 1/2 pound firm flesh fish, such as grouper, snapper,or monkfish, diced
- Essence, recipe follows
- 2 quarts fish stock
- 1/2 pound medium shrimp, peeled and deveined
- 1 pound peeled crawfish tails
- 1/2 pound fresh lump crabmeat, picked over for shells and cartilage
- File powder, to taste
- 1/2 cup chopped green onions, green part only
- Dash hot sauce
- 4 cups cooked long-grain white rice, warm
Directions
In a large stock pot, over medium heat, add the oil. When the oil is hot, add the okra. Season the okra with salt and cayenne. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Add the onions, celery, peppers, and tomatoes. Season with salt and cayenne. Continue cooking, stirring often for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
Stir in the garlic and bay leaves. Season the diced fish with Essence. Add the fish to vegetables and cook for 2 minutes. Add the fish stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes.
Season the shrimp and crawfish with Essence. Add the seasoned seafood and crabmeat to the pan. Add the file and continue to simmer for 5 minutes.
Stir in the green onions and hot sauce. Remove the bay leaves and serve over the rice.
Essence (Emeril's Creole Seasoning):
- 2 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.
Yield: 2/3 cup
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By vickybee333
on December 21, 2012
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This is more of a soup than a gumbo, hence my three star rating. Although it was very light, it was tasty. Instead of the variety of seafood, I used only shrimp, and added some Andouille sausage. It was the perfect amount of heat - just enough to provide a little kick.
By mgonick78
on July 13, 2012
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This recipe is outstanding. I followed it virtually verbatim as far as quantities go ( I did not have gumbo file and simply did not use any, but the only substitution I made was adding a deep chocolate roux to the mix. It turned out impeccable. Normally I am EXTREMELY critical of my cooking, however this was just flawless. My fish of choice was monkfish and my seafood stock I made from simply boiling king crab leg shells for a few hours- nothing else.
By LarissaH
Minneapolis, MN
on February 01, 2012
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I made this for my family last night. I used canned tomatoes instead of fresh, and used Old Bay Seasoning in place of the Cayenne pepper in the Essence, because one of my guests doesn't like spicey food. I did use a little Cayenne with the vegetables. I was surprised how spicey it was even without the Cayenne. Everyone enjoyed it.
I'm not sure it was worth all the effort for the result though. It was a lot of chopping, but I suppose that comes with cooking healthier food - more veggies! It definitely seemed authentic and was pretty easy, albeit time consuming.
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