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eafood Gumbo From Tony Burke

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Cajun

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Ingredients

1 teaspoon Pepper -- white
4 quarts Seafood stock*
1 teaspoon Pepper -- black
5 Bay l
5 Bay leaf -- turkish
1/2 cup Oil
2 teaspoons Thyme, leaves -- dried
6 cups Okra -- sliced
2 teaspoons Basil -- dried
3 1/2 pounds Tomatoes -- canned
2 teaspoons Oregano, dried -- leaves
2 cups Onion -- chopped
etc.=-
1 cup Celery, chopped -- with leaves
3 cups Roux, dark -- (from 1 1/2 c. o
1 cup Peppers, bell -- chopped
1 pound Crab -- claw meat
2 tablespoons Garlic -- chopped
3 pounds Shrimp, small to medium
2 tablespoons Vinegar
1 Oysters -- =seasonings=-
1 tablespoon Salt
1 File` powder
1 teaspoon Cayenne pepper
1 *Make seafood stock from shr

Procedures

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.)

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<h1>eafood Gumbo From Tony Burke</h1>
 Ingredients :
 1 teaspoon Pepper -- white 
 4 quarts Seafood stock* 
 1 teaspoon Pepper -- black 
 5 Bay l 
 5 Bay leaf -- turkish 
 1/2 cup Oil 
 2 teaspoons Thyme, leaves -- dried 
 6 cups Okra -- sliced 
 2 teaspoons Basil -- dried 
 3 1/2 pounds Tomatoes -- canned 
 2 teaspoons Oregano, dried -- leaves 
 2 cups Onion -- chopped 
 etc.=- 
 1 cup Celery, chopped -- with leaves 
 3 cups Roux, dark -- (from 1 1/2 c. o 
 1 cup Peppers, bell -- chopped 
 1 pound Crab -- claw meat 
 2 tablespoons Garlic -- chopped 
 3 pounds Shrimp, small to medium 
 2 tablespoons Vinegar 
 1 Oysters -- =seasonings=- 
 1 tablespoon Salt 
 1 File` powder 
 1 teaspoon Cayenne pepper 
 1 *Make seafood stock from shr <hr hieght="1">
 Procudures
 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.) 
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