Ingredients
4 quart seafood stock* =vegetables=-
1/2 cup oil
6 cup okra, sliced
3 1/2 lb tomatoes, canned
2 cup onion, chopped
1 cup celery, chopped, with leaves
1 cup peppers, bell, chopped
2 tablespoon garlic, chopped
2 tablespoon vinegar =seasonings=-
1 tablespoon salt
1 teaspoon cayenne
1 teaspoon pepper, white
1 teaspoon pepper, black
5 bay leaves, imported
2 teaspoon thyme, dried, leaves
2 teaspoon basil, dried, leaves
2 teaspoon oregano, dried, leaves =roux, etc.=; -
3 cup roux, dark, (from 1 1/2 c. oil; 1 1/2c. flour)
1 lb crab, claw meat
3 lb shrimp, small to medium, peeled
1 doz oysters
1 cup onions, green, chopped =file` powde; r
Cooking Directions:
1) *Make seafood stock from shrimp heads and shells,crab bodies, fish carcasses or all of the above, substituting ham hocks,chicken backs,or necks, or other meats depending on availability. (Forthe 4 quartsof stock you will need about 4 pounds of shells, bonesand meat.)Bring to a boil, lower heat and simmer several hours. Strain thestock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at leastan hour.)
2) Cook okra in the oil in a large, heavy pot overmedium heat, stirring and scraping until some of the sliminess isgone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers,vinegar, the seasoning and herb mix and cook over low to medium heatfor about 1/2hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture. Veryslowly blend the stock into the mixture. Simmer about 1 hour.
4) Add crab and shrimp and simmer 10 to 15 minutes.Addoysters and simmer about 5 minutes. Add green onions. Serve overrice with file`powder added to taste at the table. (File` powder shouldnot be cooked.) From the files of Al Rice, North Pole Alaska. Feb 1994
fish,soups
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