Overton's Seafood Gumbo
Yield
8 servingsPrep
20 minCook
4 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts | seafood stock | * |
| ½ | cup | vegetable oil |
|
| 6 | cups |
okra
sliced |
|
| 3 ½ | pounds | tomatoes, canned |
|
| 2 | cups |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
sweet bell peppers
chopped |
*
|
| 2 | tablespoons |
garlic
chopped |
|
| 2 | tablespoons | vinegar |
|
| 1 | tablespoon | salt |
|
| 1 | teaspoon | cayenne pepper |
|
| 5 | each | bay leaves |
*
|
| 2 | teaspoons | thyme |
*
|
| 2 | teaspoons | basil |
*
|
| 2 | teaspoons | oregano |
|
| 1 | pound | crab meat |
|
| 3 | pounds | shrimp |
|
| 1 | cup |
onions
chopped |
|
Trans-fat Free, Good source of fiber
Directions
Bring stock to a boil, lower heat and simmer several hours.
Strain thestock, discarding solids. 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 ½ hour, stirring and scraping often.
Blend the roux into the okra and tomato mixture.
Veryslowly 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.
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