Emeril Legasse's Seafood Gumbo

Ingredients

• 2 tbs olive oil
• ½ C chopped onions
• ¼ C chopped celery
• ¼ C chopped green bell peppers
• ¼ C chopped red bell peppers
• 1 tbs salt
• 1 tsp freshly ground black pepper
• ½ C Italian plum tomatoes, peeled, seeded and chopped
• 2 tbs minced garlic
• 1 tbs minced shallots
• 2 qt Fish Stock
• ½ lb firm fish, such as grouper, tilefish, monkfish, or sea bass, diced
• 1 tsp Worcestershire sauce
• ½ tsp hot pepper sauce
• 6 bay leaves
• 1 tbs minced fresh basil
• 1 tsp minced fresh oregano
• 1 tsp fresh thyme leaves
• 1 C fresh okra, sliced (about 8 large okra)
• 2 tsp Cajun seasoning
• ½ lb peeled medium fresh shrimp
• 1 C shucked fresh oysters, with their liquor
• ½ lb fresh lump crab meat, picked over for shells and cartilage
• 1 tsp filé powder
• ½ C chopped green onions
• 4 C cooked long-grain white rice

Directions

1. Sauté Base: Heat oil in a large pot over high heat. Add onions, celery, and green and red peppers; sauté 1 minute. Season with salt and pepper and sauté 1 minute more. Add tomatoes, garlic, and shallots; sauté ~4 minutes, stirring occasionally.
2. Build Gumbo: Stir in stock. Add fish, Worcestershire, hot pepper sauce, bay leaves, basil, oregano, and thyme. Bring to a boil and cook over high heat ~8 minutes, stirring occasionally. Reduce heat to medium.
3. Add Okra: Fold in okra and Cajun seasoning. Lower heat and simmer 15 minutes. Skim impurities from the surface, increase heat to high, and cook 5 minutes more.
4. Finish Seafood: Fold in shrimp, oysters, and crabmeat. Reduce heat and simmer 5 minutes.
5. Thicken: Slowly sprinkle in filé powder, stirring constantly to incorporate. Simmer 2 minutes, then remove from heat.
6. Serve: Serve hot over rice, topped with green onions.

The Gumbo Page