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Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped green bell peppers
• 1/4 cup chopped red bell peppers
• 1 tablespoon salt
• Black pepper
• 1/2 cup Italian plum tomatoes, peeled, seeded and chopped
• 2 tablespoons finely chopped fresh garlic
• 1 tablespoon finely chopped fresh shallots
• 2 quarts fish stock
• 1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 6 bay leaves
• 1 tablespoon minced fresh basil
• 1 teaspoon minced fresh oregano
• 1 teaspoon stemmed fresh thyme
• 1 cup fresh shrimp, peeled and deveined, (about 1/2 pound)
• 1 cup sliced fresh okra, (about 8 large)
• 2 teaspoons Creole Seasoning, or to taste
• 1 cup shucked fresh oysters in their liquor
• 1 cup fresh lump crabmeat, picked over for shells and cartilage
• 1 teaspoon file powder (ground sassafras), (available in specialty food stores)
• 4 cups cooked white rice
• Finishing touch: chopped green onions

Description

Seafood Okra Gumbo

Emerils