• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Overton's Seafood Gumbo

  • Recipe Submitted by on

Category: Soups, Fish

 Ingredients List

  • -=STOCK=-
  • 4 qt Seafood stock*
  • -=VEGETABLES=-
  • 1/2 c Oil
  • 6 c Okra, sliced
  • 3 1/2 lb Tomatoes, canned
  • 2 c Onion, chopped
  • 1 c Celery, chopped, with
  • -leaves
  • 1 c Peppers, bell, chopped
  • 2 tb Garlic, chopped
  • 2 tb Vinegar
  • -=SEASONINGS=-
  • 1 tb Salt
  • 1 ts Cayenne
  • 1 ts Pepper, white
  • 1 ts Pepper, black
  • 5 Bay leaves, imported
  • 2 ts Thyme, dried, leaves
  • 2 ts Basil, dried, leaves
  • 2 ts Oregano, dried, leaves
  • -=ROUX, ETC.=-
  • 3 c Roux, dark, (from 1 1/2 c.
  • -oil; 1 1/2c. flour)
  • 1 lb Crab, claw meat
  • 3 lb Shrimp, small to medium,
  • -peeled
  • 1 Doz oysters
  • 1 c Onions, green, chopped
  • -=file` powder

 Directions

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.



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