Overtons Seafood Gumbo Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-=STOCK=-,
4 quart: Seafood stock* =VEGETABLES=-,
1/2 cup: Oil,
6 cup: Okra, sliced
3 1/2 lbs: 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 lbs: Crab, claw meat
3 lbs: Shrimp, small to medium, peeled
1: Doz oysters,
1 cup: Onions, green, chopped =file` powder
Directions:
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
Source from luhu.jp
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
Source from luhu.jp