MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: SEAFOOD GUMBO
  Categories: Cajun, Shellfish
       Yield: 24 servings
 
            -=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 pepper
       1 ts Pepper, white
       1 ts Pepper, black
       5    Bay leaf, turkish
       2 ts Thyme, leaves, dried
       2 ts Basil, dried
       2 ts Oregano, dried, leaves
            -=roux, etc.=-
       3 c  Roux, dark, (from 1 1/2 c. o
       1 lb Crab, claw meat
       3 lb Shrimp, small to medium,
       1    Oysters
       1 c  Onions, green, chopped
       1    File` powder
 
   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. (For the 4 quarts
   of stock you will need about 4 pounds of shells, bones and meat.)
   Bring 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.) 2)
   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. 3) Blend the roux into the okra and
   tomato mixture. Very slowly blend the stock into the mixture. Simmer
   about 1 hour. 4) 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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