Name: Overton's Seafood Gumbo
Ingredients: -=STOCK=-; 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; 1 ts Pepper, white; 1 ts Pepper, black; 5 Bay leaves, imported; 2 ts Thyme, dried, leaves; 2 ts Basil, dried, leaves; 2 ts Oregano, dried, leaves =ROUX, ETC.=-; 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 =file` powder

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Meats		Fish, Soups	1	Servings

INGREDIENTS

		-=STOCK=-
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
1	ts	Pepper, white
1	ts	Pepper, black
5		Bay leaves, imported
2	ts	Thyme, dried, leaves
2	ts	Basil, dried, leaves
2	ts	Oregano, dried, leaves =ROUX, ETC.=-
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 =file` powder

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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