Overton's seafood gumbo Recipe

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Overton's seafood gumbo

Artist:	_	Yield:	1
Categories:	Creole & Cajun, Exotic, Fish, Seafood, Soups & Stews, Southern	Rating:	0
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Ingredients:

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

Procedures:

1	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.
2	(forthe 4 quartsof stock you will need about 4 pounds of shells, bonesand meat).bring to a boil, lower heat and simmer several hours.
3	Strain thestock, discarding solids.
4	(if time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at leastan hour).
5	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.
6	Add tomatoes, onions, celery, garlic, peppers,vinegar, the seasoning and herb mix and cook over low to medium heatfor about ½hour, stirring and scraping often.
7	3) blend the roux into the okra and tomato mixture.
8	Veryslowly blend the stock into the mixture.
9	Simmer about 1 hour.
10	4) add crab and shrimp and simmer 10 to 15 minutes.addoysters and simmer about 5 minutes.
11	Add green onions.
12	Serve overrice with file`powder added to taste at the table.
13	(file` powder shouldnot be cooked).
14	From the files of al rice, north pole alaska.
15	Feb 1994