Ingredients:
| 4 |
quarts |
seafood stock* -- =vegetables=- |
| 1/2 |
cup |
oil |
| 6 |
cups |
okra -- sliced |
| 3 1/2 |
pounds |
tomatoes -- canned |
| 2 |
cups |
onion -- chopped |
| 1 |
cup |
celery -- chopped, with |
| 1 |
cup |
peppers -- bell, chopped |
| 2 |
tablespoons |
garlic |
| 2 |
tablespoons |
vinegar -- =seasonings=- |
| 1 |
tablespoon |
salt |
| 1 |
teaspoon |
cayenne |
| 1 |
teaspoon |
pepper -- white |
| 1 |
teaspoon |
pepper -- black |
| 5 |
pieces |
bay leaves -- imported |
| 2 |
teaspoons |
thyme -- dried, leaves |
| 2 |
teaspoons |
basil |
| 2 |
teaspoons |
oregano -- dried, leaves |
| 3 |
cups |
roux -- dark |
| 1 |
pound |
crab -- claw meat |
| 3 |
pounds |
shrimp -- small to medium, peeled |
| 1 |
dozen |
oysters |
| 1 |
cup |
onions -- green, chopped |
|
Preparation:
1) Make seafood stock from shredded 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.) |
