Seafood Gumbo From Tony Burke
Grrrrrgh!
Course : Gumbo
From: HungryMonster.com
Serves: 24
 

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 pepper
1 teaspoon pepper -- white
1 teaspoon pepper -- black
5 piece bay leaf -- Turkish
2 teaspoons thyme -- leaves, dried
2 teaspoons basil
2 teaspoons oregano -- dried, leaves
3 cups roux -- dark, (from 1 1/2
1 pound crab -- claw meat
3 pounds shrimp -- small to medium
1 pint oysters
1 cup onions -- green, chopped
1 tablespoons file powder
 

Preparation:

* make seafood stock from heads and bones of fish, shell of shrimp Bring stock 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.) 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. Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour. 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