Emeril's Big Easy Seafood Okra Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbls Olive Oil1/2 cup chopped onions1/4 cup chopped celery1/4 cup chopped green bell peppers1/4 cup chopped red bell peppers1 tsp salt (Emeril says to use 1 Tbls)4 turns freshly ground black pepper1/2 cup peeled, seeded, and chopped Italian plum tomatoes2 Tbls minced garlic1 Tbls minced shllots2 quarts Fish Stock1/2 pound firm-fleshed fish, such as grouper, tilefish, monkfish, or sea bass, diced1 tsp Worcestershire sauce1/2 tsp hot pepper sauce6 bay leaves1 Tbls minced fresh basil1 tsp minced fresh oregano1 tsp fresh thyme leaves1 cup sliced fresh okra (about 8 large okra)2 tsp Creole Seasoning Mix1/2 pound peeled medium fresh shrimp1 cup shucked fresh oysters, with their liquor1/2 pound fresh lump crabmeat, picked over for shells and cartilage1 tsp file powder4 cups cooked long-grain brown rice, warm1/2 to 3/4 cup chopped green onions
1) Heat the oil in a large pot over high heat. When the oil is hot, add the onions, celery and green and red peppers and saute for 1 minute. Add the salt and pepper and saute for 1 minute. Add the tomatoes, garlic and shallots and saute, stirring occasionally, for about 4 minutes.
2) Stir in the stock, add the fish, Worcestershire, hot pepper sauce, bay leaves, basil, oregano, and thyme, and bring to a boil. Cook over high heat, stirring occasionally, for about 8 minutes. Reduce the heat to medium.
3) Fold in the okra and Creole Seasoning, lower the heat, and simmer for 15 minutes. Skim the impurities from the top of the gumbo, turn the heat to high and cook for 5 minutes. Fold in the shrimp, oysters, and crabmeat, reduce the heat, and simmer for 5 minutes. Slowly sprinkle in the file, stirring to incorporate it thoroughly, and simmer, stirrring, for 2 minutes. Remove from the heat.
4) To serve as a first course, ladle 1 cup of the gumbo into each of 12 gumbo bowls or soup plates, and add 1/3 cup of the rice to each; for a main course, allow 1.5 cups gumbo and 1/2 cup of rice. Sprinkle each serving with 1 Tbls of the green onions. The nutrition information calculated above is based on 8 main course servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DOUGLASW1.
2) Stir in the stock, add the fish, Worcestershire, hot pepper sauce, bay leaves, basil, oregano, and thyme, and bring to a boil. Cook over high heat, stirring occasionally, for about 8 minutes. Reduce the heat to medium.
3) Fold in the okra and Creole Seasoning, lower the heat, and simmer for 15 minutes. Skim the impurities from the top of the gumbo, turn the heat to high and cook for 5 minutes. Fold in the shrimp, oysters, and crabmeat, reduce the heat, and simmer for 5 minutes. Slowly sprinkle in the file, stirring to incorporate it thoroughly, and simmer, stirrring, for 2 minutes. Remove from the heat.
4) To serve as a first course, ladle 1 cup of the gumbo into each of 12 gumbo bowls or soup plates, and add 1/3 cup of the rice to each; for a main course, allow 1.5 cups gumbo and 1/2 cup of rice. Sprinkle each serving with 1 Tbls of the green onions. The nutrition information calculated above is based on 8 main course servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DOUGLASW1.
Nutritional Info Amount Per Serving
- Calories: 304.7
- Total Fat: 10.0 g
- Cholesterol: 79.4 mg
- Sodium: 573.5 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 3.2 g
- Protein: 20.1 g
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