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Overton's Seafood Gumbo

-?OCK? 4 qt Seafood stock*
-?GETABLES? 1/2 c Oil
6 c Okra, sliced
3 1/2 lb Tomatoes, canned
2 c Onion, chopped
1 c Celery, chopped, with
-leaves 1 c Peppers, bell, chopped
2 tb Garlic, chopped
2 tb Vinegar
-?ASONINGS? 1 tb Salt
1 t Cayenne
1 t Pepper, white
1 t Pepper, black
5 Bay leaves, imported
2 ts Thyme, dried, leaves
2 ts Basil, dried, leaves
2 ts Oregano, dried, leaves
-?UX, ETC.? 3 c 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 c Onions, green, chopped
-?le` powder
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

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<h1>Overton's Seafood Gumbo</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD> -?OCK? 4 qt Seafood stock* -?GETABLES? 1/2 c Oil 6 c Okra, sliced 3 1/2 lb Tomatoes, canned 2 c Onion, chopped 1 c Celery, chopped, with -leaves 1 c Peppers, bell, chopped 2 tb Garlic, chopped 2 tb Vinegar -?ASONINGS? 1 tb Salt 1 t Cayenne 1 t Pepper, white 1 t Pepper, black 5 Bay leaves, imported 2 ts Thyme, dried, leaves 2 ts Basil, dried, leaves 2 ts Oregano, dried, leaves -?UX, ETC.? 3 c 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 c Onions, green, chopped -?le` powder 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 </TD></TR></TBODY></TABLE> 
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