Title: Seafood Gumbo From Tony Burke
Categories: Cajun
Yield: 24 Servings
| 4 | qt | Seafood stock* =vegetables=- |
| 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 =seasonings=- |
| 1 | tb | Salt |
| 1 | ts | Cayenne pepper |
| 1 | ts | Pepper, white |
| 1 | ts | Pepper, black |
| 5 | | Bay leaf, turkish |
| 2 | ts | Thyme, leaves, dried |
| 2 | ts | Basil, dried |
| 2 | ts | Oregano, dried, leaves =roux, etc.=- |
| 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