ﻣﻮﻗﻊ ﺻﺪﻱ اﻟﺒﻠﺪ

Supervisor
Elham AbolFateh

Kitchen

Classic Seafood Gumbo

Monday 08/January/2018 - 08:42 AM
Sada El Balad

Ingredients
34 cup vegetable oil
1 cup all-purpose flour
1 12 cups finely chopped onions
34 cup finely chopped green bell peppers
34 cup finely chopped celery
2 tablespoons finely chopped garlic
6 cups Shrimp Stock، or low-sodium store-bought chicken broth
14 teaspoon dried thyme
2 bay leaves
12 pound gumbo crabs or uncooked or frozen blue crabs، defrosted (about 2)
2 teaspoon Worcestershire sauce
1 tablespoon coarse salt
12 teaspoon cayenne pepper
1 pound medium shrimp، peeled and deveined
1 pound white fish fillets، such as catfish، grouper، snapper، or sole
1 tablespoon Emeril's Original Essence
2 cups shucked oysters with their liquor
14 cup chopped fresh flat-leaf parsley
12 cup chopped tender scallion tops
File powder، for garnish
Cooked white rice، for serving

Directions
Place an 8-quart stockpot over medium heat; add oil. When oil is hot، and add flour. Using a wooden spoon، stir oil and flour together to form a roux، and cook until it becomes the color of milk chocolate، 20 to 25 minutes. Add onions، bell peppers، and celery; stir until well combined، about 5 minutes. Add garlic، cook for 30 seconds. Add shrimp stock; season with thyme، bay leaves، crabs، Worcestershire، salt، and cayenne. Bring gumbo to a boil، and immediately reduce heat to a simmer. Let gumbo cook، simmering، about 1 hour، skimming surface occasionally.
Season shrimp and fish fillets with Emeril's Essence. Add to gumbo and stir to combine; cook for 2 minutes. Add oysters، and cook، stirring often، about 5 minutes.
Serve gumbo garnished with parsley، scallion tops، and file powder in shallow bowls over white rice.

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