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Overton's Seafood Gumbo

Overton's Seafood Gumbo is built on Oil, Onion Chopped, Celery Chopped With, Peppers Bell Chopped, and Garlic Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 2 cup
• 1 cup
• 1 cup
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   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.

2. 2

   Strain thestock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at leastan hour.)

3. 3

   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.

4. 4

   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.

5. 5

   3) Blend the roux into the okra and tomato mixture.

6. 6

   Veryslowly blend the stock into the mixture. Simmer about 1 hour.

7. 7

   4) Add crab and shrimp and simmer 10 to 15 minutes.

8. 8

   Addoysters and simmer about 5 minutes.

9. 9

   Add green onions.

10. 10

    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.

11. 11

    Feb 1994