Overton's Seafood Gumbo

Recipe Ingredients

4		Seafood stock* - =vegetables=-
1/2 cup	118ml	Oil
6 cups	1422ml	Okra - sliced
3 1/2 lbs	1589g / 56oz	Tomatoes - canned
2 cups	125g / 4.4oz	Onion - chopped
1 cup	110g / 3.9oz	Celery - chopped, with
1 cup	146g / 5.1oz	Peppers - bell, chopped
2 tablespoons	30ml	Garlic - chopped
2 tablespoons	30ml	Vinegar - =seasonings=-
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Cayenne
1 teaspoon	5ml	Pepper - white
1 teaspoon	5ml	Pepper - black
5		Bay leaves - imported
2 teaspoons	10ml	Thyme - dried, leaves
2 teaspoons	10ml	Basil - dried, leaves
2 teaspoons	10ml	Oregano - dried, leaves
		Etc.=-
3 cups	711ml	Roux - dark
1 lb	454g / 16oz	Crab - claw meat
3 lbs	1362g / 48oz	Shrimp - small to medium, peeled
1		Oysters
1 cup	62g / 2.2oz	Onions - green, chopped
		Powder

Recipe Instructions

1) Make seafood stock from shredded 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:
Gourmet June 1995

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