Seafood Gumbo From Tony Burke

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 leaves
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 pepper
1 teaspoon	5ml	Pepper - white
1 teaspoon	5ml	Pepper - black
5		Bay leaf - Turkish
2 teaspoons	10ml	Thyme - leaves, dried
2 teaspoons	10ml	Basil - dried
2 teaspoons	10ml	Oregano - dried, leaves
		Etc.=-
3 cups	711ml	Roux - dark, (from 1 1/2 c. O
1 lb	454g / 16oz	Crab - claw meat
3 lbs	1362g / 48oz	Shrimp - small to medium
1		Oysters
1 cup	62g / 2.2oz	Onions - green, chopped
1		File` powder

Recipe Instructions

* make seafood stock from heads and bones of fish, shell of shrimp

Bring stock 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.)

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.

Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour.

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

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