Overton's seafood gumbo

1 servings

Ingredients

Quantity Ingredient
-=STOCK=-
4 quarts Seafood stock* =VEGETABLES=-
½ cup Oil
6 cups Okra, sliced
3½ pounds Tomatoes, canned
2 cups Onion, chopped
1 cup Celery, chopped, with leaves
1 cup Peppers, bell, chopped
2 tablespoons Garlic, chopped
2 tablespoons Vinegar =SEASONINGS=-
1 tablespoon Salt
1 teaspoon Cayenne
1 teaspoon Pepper, white
1 teaspoon Pepper, black
5 Bay leaves, imported
2 teaspoons Thyme, dried, leaves
2 teaspoons Basil, dried, leaves
2 teaspoons Oregano, dried, leaves =ROUX, ETC.=-
3 cups Roux, dark, (from 1 1/2 c. oil; 1 1/2c. flour)
1 pounds Crab, claw meat
3 pounds Shrimp, small to medium, peeled
1 Doz oysters
1 cup Onions, green, chopped =file` powder

Directions

1) *Make seafood stock from shrimp heads and shells,crab bodies, fish carcasses or all of the above, substituting ham hocks,chicken backs,or necks, or other meats depending on availability. (Forthe 4 quartsof stock you will need about 4 pounds of shells, bonesand meat.)Bring to a boil, lower heat and simmer several hours. Strain thestock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at leastan hour.) 2) Cook okra in the oil in a large, heavy pot overmedium heat, stirring and scraping until some of the sliminess isgone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers,vinegar, the seasoning and herb mix and cook over low to medium heatfor about 1/2hour, stirring and scraping often.

3) Blend the roux into the okra and tomato mixture. Veryslowly blend the stock into the mixture. Simmer about 1 hour.

4) Add crab and shrimp and simmer 10 to 15 minutes.Addoysters and simmer about 5 minutes. Add green onions. Serve overrice with file`powder added to taste at the table. (File` powder shouldnot be cooked.) From the files of Al Rice, North Pole Alaska. Feb 1994 Submitted By LAWRENCE KELLIE On 02-24-95

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