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Season with salt and 4 turns of pepper and saute 1 minute. Rate this Emerils Low-Fat Seafood Gumbo recipe with 34 cup all-purpose flour 2 tbsp vegetable oil 2 tbsp unsalted butter 2 medium onions chopped 1 poblano pepper chopped 2 celery ribs finely chopped 5 garlic cloves minced 1 15 oz can whole tomatoes 4 cups chicken stock.
DIRECTIONS Preheat oven to 400 degrees F.
Gumbo recipe emeril seafood. DIRECTIONS Preheat oven to 400 degrees F. Put the flour on a baking sheet and cook for about 30 to 40 minutes stirring. Meanwhile in a large heavy skillet or Dutch oven heat the oil with.
Emerils Classic Seafood Gumbo. Some form of gumbo is always on the menu at Emerils Restaurant. This classic seafood version which is chock-full of shrimp fish and oysters swimming in a broth richly flavored with gumbo crabs is always a hit.
2 to 2 12 hours. Get full Emerils Low-Fat Seafood Gumbo Recipe ingredients how-to directions calories and nutrition review. Rate this Emerils Low-Fat Seafood Gumbo recipe with 34 cup all-purpose flour 2 tbsp vegetable oil 2 tbsp unsalted butter 2 medium onions chopped 1 poblano pepper chopped 2 celery ribs finely chopped 5 garlic cloves minced 1 15 oz can whole tomatoes 4 cups chicken stock.
Get full Low-Fat Seafood Gumbo Emeril Lagasse Recipe ingredients how-to directions calories and nutrition review. Rate this Low-Fat Seafood Gumbo Emeril Lagasse recipe with 34 cup all-purpose flour 2 tbsp vegetable oil 2 tbsp unsalted butter 2 medium onions chopped 1 poblano pepper chopped 2 ribs celery finely chopped 5 cloves garlic minced 1 15-oz can whole tomatoes 4. Season with salt and 4 turns of pepper and saute 1 minute.
Add the tomatoes garlic and shallots and saute stirring occasionally about 4 minutes more. Stir in stock then add fish Worcestershire hot sauce bay leaves basil oregano and thyme and bring to a boil. Cook over high heat stirring occasionally about 8 minutes.
Bring to a boil reduce heat to medium and simmer until gumbo is reduced to half a gallon. If it reduces too fast add more stock or water. Gumbo should cook long enough for roux flavor to mellow.