Seafood gumbo from tony burke
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Seafood gumbo from tony burke
  Seafood    Gumbo    Cajun  
Last updated 6/12/2012 12:56:48 AM. Recipe ID 19140. Report a problem with this recipe.
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      Title: Seafood gumbo from tony burke
 Categories: Cajun, Cyberealm
      Yield: 24 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 leaves
      1 c  Peppers, bell, chopped
      2 tb Garlic, chopped
      2 tb Vinegar
      1 tb Salt
      1 ts Cayenne pepper
      1 ts Pepper, white
      1 ts Pepper, black
      5    Bay leaf, turkish
      2 ts Thyme, leaves, dried
      2 ts Basil, dried
      2 ts Oregano, dried, leaves
           -=roux, etc.=-
      3 c  Roux, dark, (from 1 1/2 c. o
      1 lb Crab, claw meat
      3 lb Shrimp, small to medium,
      1    Oysters
      1 c  Onions, green, chopped
      1    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. (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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Recipe ID 19140 (Apr 03, 2005)

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