Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 10 min
Prep:
30 min
Cook:
40 min
Yield:
12 first-course servings or 8 main-course servings
Level:
Intermediate

Ingredients

  • 1/2 cup Italian plum tomatoes, peeled, seeded and chopped
  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 2 tablespoons finely chopped fresh garlic
  • 1 tablespoon finely chopped fresh shallots
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell peppers
  • 2 quarts fish stock
  • 1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound)
  • 1/4 cup chopped red bell peppers
  • 1 tablespoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • Black pepper
  • 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
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

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):

Combine all ingredients thoroughly.

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

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