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Ingredientes
- 3/4 c. Vegetable oil
- 3/4 c. Flour
- 2 c. Minced onions
- 1 c. Minced bell peppers
- 1 c. Minced celery
- 1 Tbsp. Salt
- 1 Tbsp. Emeril's Essence see * Note
- 1 tsp Cayenne
- 5 x Bay leaves
- 8 c. Shrimp stock
- 1 lb Fish pcs (any white fish available - escolar, amberjack, pompano, etc.)
- 1 lb Medium shrimp peeled, deveined
- 1 lb Crabmeat picked over for shells and cartilage
- 2 doz Oysters with their liquid
- 1/4 c. Minced green onions
- 1/4 c. Finely-minced parsley File pwdr as needed
- 2 c. Cooked white rice
- 2 Tbsp. Minced green onions Crusty French bread
Direcciones
- In a large heavy pot, heat the oil. when the oil is warm, whisk in the flour. Stir the mix constantly for 15 to 20 min, for a dark brown roux. Add in the onions, bell peppers, celery, salt, Emeril's Essence, cayenne, and bay leaves. Cook for 12 to 13 min, stirring occasionally till the vegetables are wilted. Add in the stock and mix to blend with the roux. Simmer for 1 hour and 15 min, stirring occasionally. Add in the fish pcs and continue cooking for 15 min. Add in the shrimp and cook for 15 min. Add in the crabmeat, oysters, green onions and parsley and cook for 2 to 3 min , or possibly till the edges of the oysters curl. Remove from the heat. Add in the File pwdr to thicken at the end.
- Ladle the gumbo in a shallow dish. Place a heaping portion or possibly two of the rice in the center of the gumbo. Sprinkle the green onions over top. Serve with a piece of French bread.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 12 servings | |
| Calories 328 | |
| Calories from Fat 145 | 44% |
| Total Fat 16.32g | 20% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 122mg | 41% |
| Sodium 853mg | 36% |
| Potassium 473mg | 14% |
| Total Carbs 18.44g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.5g | 1% |
| Protein 25.68g | 41% |
