Shanna's Crab Shrimp Gumbo
4 qt 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 tbl Garlic, chopped
2 tbl Vinegar
SEASONINGS
1 tbl Salt
1 tsp Cayenne
1 tsp Pepper, white
1 tsp Pepper, black
5 x Bay leaves, imported
2 tsp Thyme, dried, leaves
2 tsp Basil, dried, leaves
2 tsp 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` powder
Method :
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