Overtons Seafood Gumbo

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4 qt Seafood stock
2 ts Basil, dried, leaves
1 c Onions, green; chopped
6 c Okra; sliced
1 c Peppers, bell; chopped
1 ts Pepper, black
5 Bay leaves, imported
2 ts Oregano, dried, leaves
2 tb Garlic; chopped
1 ts Cayenne
12 oysters
2 c Onion; chopped
1 tb Salt
2 ts Thyme, dried, leaves
1/2 c Vegetable oil
3 lb Shrimp; small to medium size
1 c Celery; chopped, with
2 tb Vinegar
3 c Roux, dark
3 1/2 lb Tomatoes, canned
1 ts Pepper, white
1 lb Crab claw meat

Original recipe makes 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. 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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