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  Recipe Home » Fish » Overton's Seafood Gumbo
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  Overton's Seafood Gumbo
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 407
Ingredients:
-=STOCK=-
4 qt Seafood stock* =VEGETABLES=-
1/2 cup Oil
6 cup Okra, sliced
3 1/2 lb Tomatoes, canned
2 cup Onion, chopped
1 cup Celery, chopped, with leaves
1 cup Peppers, bell, chopped
2 tbsp Garlic, chopped
2 tbsp Vinegar =SEASONINGS=-
1 tbsp Salt
1 tsp Cayenne
1 tsp Pepper, white
1 tsp Pepper, black
5 Bay leaves, imported
2 tsp Thyme, dried, leaves
2 tsp Basil, dried, leaves
2 tsp Oregano, dried, leaves =ROUX, ETC.=-
3 cup Roux, dark, (from 1 1/2 c. oil, 1 1/2c. flour)
1 lb Crab, claw meat
3 lb Shrimp, small to medium, peeled
1 Doz oysters
1 cup Onions, green, chopped =file` powder
Instructions:
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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