Overton's seafood gumbo
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Overton's seafood gumbo
  Seafood    Gumbo    Fish    Soups  
Last updated 6/12/2012 12:47:25 AM. Recipe ID 8110. Report a problem with this recipe.
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      Title: Overton's seafood gumbo
 Categories: Fish, Soups
      Yield: 1 Servings
      4 qt Seafood stock*
    1/2 c  Oil
      6 c  Okra, sliced
  3 1/2 lb Tomatoes, canned
      2 c  Onion, chopped
      1 c  Celery, chopped, with
      1 c  Peppers, bell, chopped
      2 tb Garlic, chopped
      2 tb Vinegar
      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,
      1    Doz oysters
      1 c  Onions, green, chopped
           -=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. (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

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Recipe ID 8110 (Apr 03, 2005)

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