Seafood Gumbo From Tony Burke
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cajun
Amount Measure Ingredient — Preparation Method
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1 ts
1 teaspoon Pepper — white
4 quarts Seafood stock*
1 teaspoon Pepper — black
5 Bay l
5 Bay leaf — turkish
1/2 cup Oil
2 teaspoons Thyme, leaves — dried
6 cups Okra — sliced
2 teaspoons Basil — dried
3 1/2 pounds Tomatoes — canned
2 teaspoons Oregano, dried — leaves
2 cups Onion — chopped
etc.=-
1 cup Celery, chopped — with leaves
3 cups Roux, dark — (from 1 1/2 c. o
1 cup Peppers, bell — chopped
1 pound Crab — claw meat
2 tablespoons Garlic — chopped
3 pounds Shrimp, small to medium
2 tablespoons Vinegar
1 Oysters — =seasonings=-
1 tablespoon Salt
1 File` powder
1 teaspoon Cayenne pepper
1 *Make seafood stock from shr
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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