Seafood Okra Gumbo

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
12 first-course servings or 8 main-course servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped red bell peppers
  • 1 tablespoon salt
  • Black pepper
  • 1/2 cup Italian plum tomatoes, peeled, seeded and chopped
  • 2 tablespoons finely chopped fresh garlic
  • 1 tablespoon finely chopped fresh shallots
  • 2 quarts fish stock
  • 1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 6 bay leaves
  • 1 tablespoon minced fresh basil leaves
  • 1 teaspoon minced fresh oregano leaves
  • 1 teaspoon stemmed fresh thyme
  • 1 cup fresh shrimp, peeled and deveined, (about 1/2 pound)
  • 1 cup sliced fresh okra, (about 8 large)
  • 2 teaspoons Creole Seasoning, recipe follows
  • 1 cup shucked fresh oysters, in their liquor
  • 1 cup fresh lump crabmeat, picked over for shells and cartilage
  • 1 teaspoon file powder (ground sassafras), (available in specialty food stores)
  • 4 cups cooked white rice
  • Chopped green onions, for garnish
Directions

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.

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.

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.

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

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    "Spontaneous Heating" Gumbo