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Seafood Gumbo From Tony Burke

Cuisine: Cajun
Serves: 24 people

Recipe Ingredients

4   Seafood stock* - =vegetables=-
1/2 cup 118mlOil
6 cups 1422mlOkra - sliced
3 1/2 lbs 1589g / 56ozTomatoes - canned
2 cups 125g / 4.4ozOnion - chopped
1 cup 110g / 3.9ozCelery - chopped, with leaves
1 cup 146g / 5.1ozPeppers - bell, chopped
2 tablespoons 30mlGarlic - chopped
2 tablespoons 30mlVinegar - =seasonings=-
1 tablespoon 15mlSalt
1 teaspoon 5mlCayenne pepper
1 teaspoon 5mlPepper - white
1 teaspoon 5mlPepper - black
5   Bay leaf - Turkish
2 teaspoons 10mlThyme - leaves, dried
2 teaspoons 10mlBasil - dried
2 teaspoons 10mlOregano - dried, leaves
  Etc.=-
3 cups 711mlRoux - dark, (from 1 1/2 c. O
1 lb 454g / 16ozCrab - claw meat
3 lbs 1362g / 48ozShrimp - small to medium
1   Oysters
1 cup 62g / 2.2ozOnions - green, chopped
1   File` powder

Recipe Instructions

* make seafood stock from heads and bones of fish, shell of shrimp

Bring stock to a boil, lower heat and simmer several hours.

Strain the stock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at least an hour.)

Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about 1/2 hour, stirring and scraping often.

Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour.

Add crab and shrimp and simmer 10 to 15 minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve over rice with file` powder added to taste at the table.

(File powder should not be cooked.)

Source:
Overton Anderson

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