Seafood Okra Gumbo

Name: Seafood Okra Gumbo
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 first-course servings or 8 main-course servings
Cuisine: american
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; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Seafood Okra Gumbo

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

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

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

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

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.

Seafood Okra Gumbo

Seafood Okra Gumbo

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

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

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