Gumbo
28 ingredients
20 steps
Ingredients
- 3/4 cup vegetable oil
- 3/4 cup flour
- 2 cups chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 1 tablespoon salt
- 1 tablespoon Essence, recipe follows
- 1 teaspoon cayenne
- 5 bay leaves
- 8 cups shrimp stock
- 1 pound fish pieces (any white fish available-i.e. escolar, amberjack, pompano, etc.)
- 1 pound medium shrimp, peeled and deveined
- 1 pound crabmeat, picked over for shells and cartilage
- 2 dozen oysters with their liquid
- 1/4 cup chopped green onions
- 1/4 cup finely chopped parsley
- File powder
- 2 cups cooked white rice
- 2 tablespoon chopped green onions
- Loaf crusty French bread
- 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 leaf oregano
- 1 tablespoon dried thyme
Directions
-
1In a large heavy pot, heat the oil.
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2When the oil is hot, whisk in the flour.
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3Stir the mixture constantly for 15 to 20 minutes, for a dark brown roux.
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4Add the onions, bell peppers, celery, salt, Essence, cayenne, and bay leaves.
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5Cook for 12 to 13 minutes, stirring occasionally until the vegetables are wilted.
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6Add the stock and mix to blend with the roux.
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7Simmer for 1 hour and 15 minutes, stirring occasionally.
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8Add the fish pieces and continue cooking for 15 minutes.
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9Add the shrimp and cook for 15 minutes.
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10Add the crabmeat, oysters, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl.
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11Remove from the heat.
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12Add the File` powder to thicken at the end.
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13Ladle the gumbo in a shallow dish.
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14Place a heaping portion or two of the rice in the center of the gumbo.
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15Sprinkle the green onions over top.
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16Serve with a piece of French bread.
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17Combine all ingredients thoroughly and store in an airtight jar or container.
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18Yield: about 2/3 cup
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19Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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20Published by William and Morrow, 1993.
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