Seafood Gumbo From Tony Burke

Recipe Ingredients

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

Recipe Instructions

1) make seafood stock from shrimp 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

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