Ingredients

• 1/4 cup vegetable oil
• 1 pound small okra, caps and tips removed, sliced 1/4-inch thick
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 1 14.5 ounce can petite diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 tablespoon chopped garlic
• 3 bay leaves
• 2 quarts fish stock
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Emeril's Essence Creole Seasoning
• 1 pound medium shrimp, peeled and deveined
• 1 pound firm-fleshed fish, such as wild drum or grouper, diced
• 1 pound fresh lump crabmeat, picked over for shells and cartilage
• 1 pint shucked fresh oysters in their liquor
• File powder to taste
• 1/2 cup chopped green onions, green part only
• Dash of hot sauce
• 4 cups cooked long-grain white rice, warm

Directions

1. n a large stock pot, over medium heat, add the oil. When the oil is hot, add the okra. Season the okra with half of the salt and cayenne. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Add the onions, celery, peppers and tomatoes. Season with the remaining salt and cayenne. Continue cooking, stirring often for 18 to 20 minutes, or until the okra and other vegetables are soft. Stir in the garlic and bay leaves.

2. Add the fish stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Add the Worcestershire sauce. Season the shrimp and and the fish with Emeril’s Essence Creole Seasoning. Add the seasoned seafood,crabmeat and oysters to the pan. Continue to simmer for 5 minutes. Stir in the green onions and hot sauce. Remove the bay leaves and serve the gumbo over the warm rice.

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