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 -- 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 piece bay leaf -- Turkish |
2 teaspoons thyme -- leaves, dried |
2 teaspoons basil dried |
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 |
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Preparation / Directions:
* 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
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