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Suggest a better description1) *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 | ||
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Calories: 3917 | ||
Calories from Fat: 1283 (33%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3917
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