Recipe - Shrimp Crab And Oyster File Gumbo

2 tablespoon Olive oil
One half cup Chopped onions
One half cup Chopped celery
One fourth cup Chopped green bell peppers
One fourth cup Chopped red bell peppers
1 tablespoon Salt
1 teaspoon Fresh black pepper
One half cup Peeled; seeded, and chopped
tomatoes
2 tablespoon Minced garlic
1 tablespoon Minced shallots
2 qt Fish stock
6 Blue claw crabs; broken in
half
One half teaspoon Crystal hot sauce
3 tablespoon File powder
2/3 cup Cold water
6 Bay leaves
1 teaspoon Fresh minced oregano 1
teaspoon fresh thyme leaves
2 tablespoon Rustic Rub
One half pound Peeled medium shrimp
1 cup Shucked fresh oysters; with
their liquid
4 cup Cooked longgrain white
rice; warm
One fourth cup Chopped green onions
Loaf of crusty bread

ESSENCE OF EMERIL SHOW#EE2315

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

Posted to recipeludigest by molony molony@scsn.net on Feb 20, 1998