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OVERTON'S SEAFOOD GUMBO
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish Soups
Amount Measure Ingredient -- Preparation Method
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-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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