Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-- leaves
1 cup peppers -- bell, chopped
2 tablespoons garlic -- chopped
2 tablespoons vinegar -- =seasonings=-
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon pepper -- white
1 teaspoon pepper -- black
5 bay leaf -- Turkish
2 teaspoons thyme -- leaves, dried
2 teaspoons basil -- dried
2 teaspoons oregano -- dried, leaves
etc.=-
3 cups roux -- dark, (from 1 1/2
-- c. o
1 pound crab -- claw meat
3 pounds shrimp -- small to medium
1 oysters
1 cup onions -- green, chopped
1 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 |
