Overton's seafood gumbo Recipe

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Overton's seafood gumbo

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Creole & Cajun, Exotic, Fish, Seafood, Soups & Stews, Southern

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Ingredients:

Procedures:

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.
2	(forthe 4 quartsof stock you will need about 4 pounds of shells, bonesand meat).bring to a boil, lower heat and simmer several hours.
3	Strain thestock, discarding solids.
4	(if time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at leastan hour).
5	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.
6	Add tomatoes, onions, celery, garlic, peppers,vinegar, the seasoning and herb mix and cook over low to medium heatfor about ½hour, stirring and scraping often.
7	3) blend the roux into the okra and tomato mixture.
8	Veryslowly blend the stock into the mixture.
9	Simmer about 1 hour.
10	4) add crab and shrimp and simmer 10 to 15 minutes.addoysters and simmer about 5 minutes.
11	Add green onions.
12	Serve overrice with file`powder added to taste at the table.
13	(file` powder shouldnot be cooked).
14	From the files of al rice, north pole alaska.
15	Feb 1994