Seafood Gumbo From Tony Burke
-=stock=- 4 qt Seafood stock* -=vegetables=- 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 t...
Ingredients
- 6cup okra, sliced
- 31/2 lb tomatoes, canned
- 2cup onion, chopped
- 1cup celery, chopped, with leaves
- 1cup peppers, bell, chopped
- 2tbsp garlic, chopped
- 2tbsp vinegar
- 1tsp cayenne pepper
Directions
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stock=- 4 qt Seafood stock* -=vegetables=- 1/2 c Oil 6 c Okra, sliced 3 1/2 lb Tomatoes, canned 2 c Onion, chopped 1 c Celery, chopped, with
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o 1 lb Crab, claw meat 3 lb Shrimp, small to medium, 1 Oysters 1 c Onions, green, chopped 1 File` powder 1) *Make seafood stock from shrimp
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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
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Strain the stock, discarding solids
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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
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about 15 minutes
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Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about 1/2 hour, stir
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3) Blend the roux into the okra and tomato mixture