Seafood Okra Gumbo

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 12 first-course servings or 8 main-course servings
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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

  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.

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

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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