Recipe - Overtons Seafood Gumbo

=STOCK=
4 qt Seafood stock*
=VEGETABLES=
One half cup Oil
6 cup Okra, cut or sliced up
3 One half pound Tomatoes, canned
2 cup Onion, chopped
1 cup Celery, chopped, with
leaves
1 cup Peppers, bell, chopped
2 tablespoon Garlic, chopped
2 tablespoon Vinegar
=SEASONINGS=
1 tablespoon Salt
1 teaspoon Cayenne
1 teaspoon Pepper, white
1 teaspoon Pepper, black
5 Bay leaves, imported
2 teaspoon Thyme, dried, leaves
2 teaspoon Basil, dried, leaves
2 teaspoon Oregano, dried, leaves
=ROUX, ETC.=
3 cup Roux, dark, (from 1 One half c.
oil; 1 1/2c. flour)
1 pound Crab, claw meat
3 pound Shrimp, small to medium,
peeled
1 Doz oysters
1 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini