Emeril's Big Easy Seafood Okra Gumbo
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Emeril's Big Easy Seafood Okra Gumbo calories by ingredient
Introduction
This is from Emeril's New New Orleans Cooking. It is does not have a roux base. This is from Emeril's New New Orleans Cooking. It is does not have a roux base.Number of Servings: 8
Ingredients
-
2 Tbls Olive Oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 tsp salt (Emeril says to use 1 Tbls)
4 turns freshly ground black pepper
1/2 cup peeled, seeded, and chopped Italian plum tomatoes
2 Tbls minced garlic
1 Tbls minced shllots
2 quarts Fish Stock
1/2 pound firm-fleshed fish, such as grouper, tilefish, monkfish, or sea bass, diced
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
6 bay leaves
1 Tbls minced fresh basil
1 tsp minced fresh oregano
1 tsp fresh thyme leaves
1 cup sliced fresh okra (about 8 large okra)
2 tsp Creole Seasoning Mix
1/2 pound peeled medium fresh shrimp
1 cup shucked fresh oysters, with their liquor
1/2 pound fresh lump crabmeat, picked over for shells and cartilage
1 tsp file powder
4 cups cooked long-grain brown rice, warm
1/2 to 3/4 cup chopped green onions
Directions
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.