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Ingredients Jump to Instructions ↓

  1. 4 quarts seafood stock* --

  2. 1/2 cup oil

  3. 6 cups okra -- sliced

  4. 3 1/2 pounds tomatoes -- canned

  5. 2 cups onion -- chopped

  6. 1 cup celery -- chopped, with -- leaves

  7. 1 cup peppers -- bell, chopped

  8. 2 tablespoons garlic -- chopped

  9. 2 tablespoons vinegar --

  10. 1 tablespoon salt

  11. 1 teaspoon cayenne pepper

  12. 1 teaspoon pepper -- white

  13. 1 teaspoon pepper -- black

  14. 5 bay leaf -- Turkish

  15. 2 teaspoons thyme -- leaves, dried

  16. 2 teaspoons basil -- dried

  17. 2 teaspoons oregano -- dried, leaves etc.

  18. 3 cups roux -- dark,

  19. 1 1/2 -- c. o

  20. 1 pound crab -- claw meat

  21. 3 pounds shrimp -- small to medium

  22. 1 oysters

  23. 1 cup onions -- green, chopped

  24. 1 file

Instructions Jump to Ingredients ↑

  1. 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

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