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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|Serving Size: 1 Serving (8352g)|
|Recipe Makes: 1|
|Calories from Fat: 1283 (33%)|
|Amt Per Serving||% DV|
|Total Fat 142.6g||190 %|
|Saturated Fat 21.2g||106 %|
|Monounsaturated Fat 60.8g|
|Polyunsanturated Fat 40.9g|
|Cholesterol 2518.6mg||775 %|
|Sodium 9747.4mg||336 %|
|Potassium 15772.6mg||415 %|
|Total Carbohydrate 182.5g||54 %|
|Dietary Fiber 57.1g||229 %|
|Sugars, other 125.3g|
|Protein 484.3g||692 %|
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Calories per serving: 3917
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