Seafood gumbo from tony burke

 
                       SEAFOOD GUMBO FROM TONY BURKE
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : 
   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 pepper
    1       t            Pepper, white
    1       t            Pepper, black
    5                    Bay leaf, turkish
    2       ts           Thyme, leaves, dried
    2       ts           Basil, dried
    2       ts           Oregano, dried, leaves
                         -ÿux, etc.ÿ
    3       c            Roux, dark, (from 1 1/2 c. o
    1       lb           Crab, claw meat
    3       lb           Shrimp, small to medium,
    1                    Oysters
    1       c            Onions, green, chopped
    1                    File` 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. (For the 4
   quarts of stock you will need about 4 pounds of
   shells, bones and meat.) Bring to a boil, lower heat
   and simmer several hours. Strain the stock, discarding
   solids. (If time is a factor, simmer shrimp heads and
   shells and ham hocks in chicken stock for at least an
   hour.) 2) Cook okra in the oil in a large, heavy pot
   over medium heat, stirring and scraping until some of
   the sliminess is gone; about 15 minutes. Add tomatoes,
   onions, celery, garlic, peppers, vinegar, the
   seasoning and herb mix and cook over low to medium
   heat for about 1/2 hour, stirring and scraping often.
   3) Blend the roux into the okra and tomato mixture.
   Very slowly blend the stock into the mixture. Simmer
   about 1 hour. 4) Add crab and shrimp and simmer 10 to
   15 minutes. Add oysters and simmer about 5 minutes.
   Add green onions. Serve over rice with file` powder
   added to taste at the table. (File` powder should not
   be cooked.) Source: Overton Anderson
  
 
 
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