* Note: See the "Light To Dark Roux" recipe which is included in this collection. In a large cast-iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 11-13-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (667g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 38 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 90.9mg||28 %|
|Sodium 884.3mg||30 %|
|Potassium 1049.8mg||28 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 22.6g|
|Protein 30.5g||44 %|
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Calories per serving: 265
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