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Seafood Gumbo From Tony Burke

cajun

1 ts
1 teaspoon Pepper; white
4 quarts Seafood stock*
1 teaspoon Pepper; black
5 Bay l
5 Bay leaf; turkish
1/2 cup Oil
2 teaspoons Thyme, leaves; dried
6 cups Okra; sliced
2 teaspoons Basil; dried
3 1/2 pounds Tomatoes; canned
2 teaspoons Oregano, dried; leaves
2 cups Onion; chopped
etc.=-
1 cup Celery, chopped; with leaves
3 cups Roux, dark; (from 1 1/2 c. o
1 cup Peppers, bell; chopped
1 pound Crab; claw meat
2 tablespoons Garlic; chopped
3 pounds Shrimp, small to medium
2 tablespoons Vinegar
1 Oysters; =seasonings=-
1 tablespoon Salt
1 File` powder
1 teaspoon Cayenne pepper
1 *Make seafood stock from shr

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

Yield: 24 servings

Preparation Time: 0:00

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