Shrimp, Crab, and Oyster File Gumbo

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4 c Cooked long-grain white
2 tb Rustic Rub
1 ts Fresh black pepper
1 c Shucked fresh oysters; with
1/2 c Onions; chopped
1/4 c Chopped green bell peppers
1 tb Shallots; minced
1 ts Fresh minced oregano 1
1/4 c Chopped red bell peppers
2 tb Garlic; minced
1/2 ts Crystal hot sauce
2/3 c Cold water
6 Blue claw crabs; broken in
1/2 c Peeled; seeded, and chopped
1/4 c Green Onions; chopped
3 tb File powder
1/2 c Celery; chopped
2 qt Fish stock
1/2 lb Peeled medium shrimp
6 Bay Leaves
Loaf of crusty bread
2 tb olive oil
1 tb Salt

Original recipe makes 1 Servings



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 recipelu-digest by molony on Feb 20, 1998

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