Shrimp, Crab, And Oyster File Gumbo Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1/2 cup: Chopped onions,
1/2 cup: Chopped celery,
1/4 cup: Chopped green bell peppers,
1/4 cup: Chopped red bell peppers,
1 tbsp: Salt,
1 tsp: Fresh black pepper,
1/2 cup: Peeled, seeded, and chopped
Tomatoes,
2 tbsp: Minced garlic,
1 tbsp: Minced shallots,
2 quart: Fish stock,
6: Blue claw crabs, broken in
Half,
1/2 tsp: Crystal hot sauce,
3 tbsp: File powder,
2/3 cup: Cold water,
6: Bay leaves,
1 tsp: Fresh minced oregano 1,
ts Fresh thyme leaves,
2 tbsp: Rustic Rub,
1/2 lbs: Peeled medium shrimp,
1 cup: Shucked fresh oysters, with
Their liquid,
4 cup: Cooked long-grain white rice,
Warm,
1/4 cup: Chopped green onions,
Loaf of crusty bread,
Directions:
In a large pot over high heat, add the oil. When the pan is smoking
hot, add the onions, celery, green peppers, and red peppers, saute
for 1 minute. Season with salt and pepper. Add the tomatoes, garlic,
and shallots and saute, for about 4 minutes. Stir in the stock, and
add the gumbo crabs, Crystal hot sauce, bay leaves, oregano, and
thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the
heat to medium. Dissolve the file powder in the cold water and add
directly into the hot stock. Season with Rustic Rub, continue
simmering for 15 minutes. Skim the impurities from the top of the
gumbo, turn the heat to high, and cook for five minutes. Fold in the
shrimp and oysters and reduce the heat, simmer for 5 minutes. Remove
from the heat. To assemble, ladle the gumbo into the oversized bowl
and top with the rice. Garnish with the green onions and the crusty
bread.
Yield: 8 servings
ESSENCE OF EMERIL SHOW#EE2315
Source from luhu.jp
hot, add the onions, celery, green peppers, and red peppers, saute
for 1 minute. Season with salt and pepper. Add the tomatoes, garlic,
and shallots and saute, for about 4 minutes. Stir in the stock, and
add the gumbo crabs, Crystal hot sauce, bay leaves, oregano, and
thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the
heat to medium. Dissolve the file powder in the cold water and add
directly into the hot stock. Season with Rustic Rub, continue
simmering for 15 minutes. Skim the impurities from the top of the
gumbo, turn the heat to high, and cook for five minutes. Fold in the
shrimp and oysters and reduce the heat, simmer for 5 minutes. Remove
from the heat. To assemble, ladle the gumbo into the oversized bowl
and top with the rice. Garnish with the green onions and the crusty
bread.
Yield: 8 servings
ESSENCE OF EMERIL SHOW#EE2315
Source from luhu.jp
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