Overton's seafood gumbo

 
                          OVERTON'S SEAFOOD GUMBO
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish                             Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -ÿOCKÿ
    4       qt           Seafood stock*
                         -þGETABLESÿ
      1/2   c            Oil
    6       c            Okra, sliced
    3 1/2   lb           Tomatoes, canned
    2       c            Onion, chopped
    1       c            Celery, chopped, with
                         -leaves
    1       c            Peppers, bell, chopped
    2       tb           Garlic, chopped
    2       tb           Vinegar
                         -þASONINGSÿ
    1       tb           Salt
    1       t            Cayenne
    1       t            Pepper, white
    1       t            Pepper, black
    5                    Bay leaves, imported
    2       ts           Thyme, dried, leaves
    2       ts           Basil, dried, leaves
    2       ts           Oregano, dried, leaves
                         -ÿUX, ETC.ÿ
    3       c            Roux, dark, (from 1 1/2 c.
                         -oil -- 1 1/2c. flour)
    1       lb           Crab, claw meat
    3       lb           Shrimp, small to medium,
                         -peeled
    1                    Doz oysters
    1       c            Onions, green, chopped
                         -ÿle` powder
 
   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
  
 
 
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