Seafood Gumbo From Tony Burke
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cajun
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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
– - – - – - – - – - – - – - – - – -
If you enjoyed this post, make sure you subscribe to my RSS feed!
Baked Vegetable Gumbo Creole From Tony Burke
Baked Vegetable Gumbo Creole
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh okra — diag. sliced
Bread crumbs
2 packages Frozen sliced okra(10oz)
1 Small onion — chopped
Boiling salted water
4 Ripe tomatoes — sliced
1 Rib celery — diagonally sliced
2 Serrano chiles — thinly sliced
2 Bell peppers — in strips
1 teaspoon Chopped fresh basil
2 packages Frozen lima beans(10oz)
1/2 teaspoon Dried basil — crumbled
8 Ears fresh corn kernels
Salt to taste
2 packages Frozen corn — thawed(10oz)
Black pepper to taste
Butter or margarine
1/2 cup Shredded Monterey Jack
1. Cook fresh okra briefly in boiling salted water; drain.
2. Blanch celery in boiling salted water.
3. Add bell peppers and lima beans and cook until just tender; during
last 30 seconds, add corn (do not overcook), then drain vegetables.
4. Butter a large baking dish and sprinkle with bread crumbs; add a layer
of corn-bean mixture and okra.
5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture
over bottom layer in dish.
6. Sprinkle with chiles and season with salt and pepper.
7. Dot with butter and sprinkle with bread crumbs.
8. Repeat layering until casserole is filled.
9. Top with a layer of okra that has been dipped in crumbs and lightly
sauteed in butter; sprinkle evenly with shredded cheese if desired.
10. Bake uncovered in preheated 300′ over for 1 hour.
NOTE: This can be baked in the morning and reheated slowly before
serving.
It tastes even better the second day.
- – - – - – - – - – - – - – - – - -
If you enjoyed this post, make sure you subscribe to my RSS feed!
